Side Dishes
This old-fashioned scalloped potatoes and ham recipe delivers the comforting flavors of Sunday dinner with crispy vinegar-kissed layers and melty cheese that's impossible to resist. The secret lies in slow-baking thinly sliced potatoes with a creamy sauce, topped with perfectly seasoned ham that adds savory depth.
I first made this version after searching for my grandmother's handwritten recipe, and it never fails to bring back childhood memories of family gatherings.
The recipe begins with browning a ham steak for rich flavor, then layering thinly sliced potatoes in a baking dish with a velvety cream sauce and sharp cheddar cheese. A splash of vinegar in the sauce creates that signature crispy top layer while balancing the richness.
This method transforms simple ingredients into a dish that feels like a hug from your favorite cook.
What you'll end up with is a golden, bubbling casserole with perfectly tender potatoes, crispy edges, and a savory ham flavor that ties everything together. The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect combination of creamy, crispy, and salty-sweet.
This is the kind of dish that tastes even better the next day, making it ideal for meal prep or holiday gatherings.
Serve this classic side alongside roasted meats or as a hearty main dish with a simple green salad. The old-fashioned technique ensures restaurant-quality results without requiring advanced skills—just patience and attention to layering. Let's get started on creating this timeless comfort food that brings warmth to any table.
Ingredients for old fashioned scalloped potatoes and ham
Twelve simple ingredients transform into a golden, crispy casserole that tastes like Sunday dinner.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Thinly sliced, uniform thickness |
| Ham Steak 🥓 | 1 lb | Bone-in, thinly sliced |
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| White Vinegar 🍶 | ¼ cup | For crispy top layer |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for browning |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| All-Purpose Flour 🌾 | ¼ cup | For sauce thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Dried Thyme 🍃 | ½ tsp | Or 1 tsp fresh thyme leaves |
The potatoes are the foundation—Russet potatoes have the right starch-to-moisture ratio for that perfect creamy texture. Whole Foods or Trader Joe's carry pre-sliced options if you're short on time, but slicing them yourself ensures even layers. For the ham, bone-in cuts add depth of flavor, and Costco often has excellent pre-sliced options. Look for ham with visible fat marbling—it renders beautifully during baking. The sharp cheddar should be real block cheese, not pre-shredded (the anti-caking agents make it grainy). Kraft or Cabot brands are reliable choices.
No vinegar? Lemon juice works at the same amount, though it adds a slightly different tang. Running out of heavy cream? Half-and-half plus a splash of milk keeps the richness. For the cheese, Parmesan can replace half the cheddar for a nutty twist. The thyme is non-negotiable—fresh works at double the amount of dried. If you're using pre-sliced potatoes, pat them dry thoroughly before layering to prevent a soggy bottom. The butter should be cold and cubed for proper browning—don't melt it first.
This casserole reheats beautifully—350°F for 20-25 minutes until bubbly. Store leftovers in an airtight container for 4-5 days in the fridge. For freezing, portion before baking—individual servings reheat best. The crispy top loses its crunch when reheated, so bake fresh portions if serving again. I always make a double batch—one for dinner, one for lunches—because it tastes even better the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Slice the potatoes, layer them with ham and cheese—boom, done. The vinegar trick (yes, really) keeps things from getting soggy while the cream does all the heavy lifting.
- Ham-Cheddar Hug: That sharp cheddar melts into gooey perfection, while the ham steak adds salty, smoky depth. The cream soaks it all up, turning every bite into a creamy, cheesy, savory dream—no fancy seasoning needed.
- Leftovers That Don’t Suck: Between us, most casseroles turn to glue after day two. Not this one. The crispy top stays crispy, the layers hold together, and I’ve reheated these for breakfast, lunch, and dinner without judgment.
- Budget-Friendly Crowd-Pleaser: Russets are cheap, ham stretches far, and a block of cheddar lasts forever. Serve it at a potluck, a family dinner, or just for two—it’s the kind of dish that makes people ask for seconds before they even finish their first plate.
Step-by-step instructions for old fashioned scalloped potatoes and ham
Here's how to create layers of tender potatoes with crispy golden edges and savory ham.
Prepare the Potatoes and Ham
Peel the 4 lbs russet potatoes and slice them into thin, even rounds about ⅛-inch thick. Uniform thickness ensures even cooking. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain thoroughly using a colander. This step prevents the potatoes from turning gummy during baking.
While the potatoes drain, slice the 1 lb ham steak into thin strips, about ¼-inch thick. Pat the ham slices dry with paper towels to help them crisp slightly in the oven. Arrange the ham strips in a single layer on a baking sheet and set aside. You'll layer these between the potato slices later for maximum flavor penetration.
Create the Cheesy Cream Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Immediately whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1 minute until the mixture turns golden and smells nutty.
Slowly pour in the 2 cups heavy cream while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups freshly grated sharp cheddar cheese, 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp ground nutmeg, and 0.5 tsp dried thyme. The cheese should melt completely into a smooth, velvety sauce.
Assemble the Scalloped Potatoes
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread half of the potato slices in a single layer, slightly overlapping if needed. Sprinkle half of the ham strips evenly over the potatoes. Pour half of the cheese sauce mixture over the ham, tilting the dish to distribute evenly. Repeat with the remaining potatoes, ham, and sauce.
Gently press down on the top layer of potatoes to ensure good contact with the sauce. The sauce should come up about halfway to the top of the potatoes. Drizzle the 0.25 cup white vinegar evenly over the top layer. This creates the signature crispy crust while adding a subtle tangy brightness that cuts through the richness.
Bake to Crispy Perfection
Bake uncovered for 45 minutes. After 30 minutes, tent the dish loosely with aluminum foil to prevent over-browning if needed. The potatoes are done when the top is golden brown with crisp edges and the cheese sauce has set but remains creamy. A knife inserted in the center should slide in easily with slight resistance.
Let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the layers to set properly and the flavors to meld completely. The crispy vinegar-kissed top will soften slightly but maintain its appealing texture. Serve warm with additional chopped ham on top for extra presentation.
Pro Tips For Making Old Fashioned Scalloped Potatoes And Ham
- SOAK THE POTATOES FIRST: I learned this the hard way—skipping the soak means soggy layers instead of crispy edges. Toss peeled potato slices in cold water for 10 minutes, then drain and pat very dry before layering. The starch wash prevents gummy texture, and the dry slices crisp up beautifully under the cheese.
- USE COLD HAM, NOT ROOM TEMP: Cold ham steak holds its shape better and won’t turn to mush in the creamy sauce. Slice it thin (about ¼-inch) while still chilled, then layer it after the potatoes. If you’re impatient, pop it in the freezer for 10 minutes—trust me, it makes all the difference.
- VINEGAR BEFORE CREAM: That white vinegar isn’t just for flavor—it’s the crust-maker. Stir 1–2 tablespoons into the cream before pouring it over the potatoes. The acid helps the cheese brown and the top layer set properly. Skip this, and you’ll end up with a sad, pale sauce.
- PRESS DOWN HARD ON LAYERS: This isn’t the prettiest method, but it’s the tastiest. After each layer of potatoes, press them down firmly with a spatula or your hand—yes, even if it looks uneven. It keeps the slices from floating apart and ensures even cooking. (Your future self will thank you.)
Health benefits of these flavors
Comfort Food Nutrition
This classic dish delivers a satisfying balance of protein from ham and complex carbs from russet potatoes, making it a hearty option for any meal. A single serving provides about 25 grams of protein and 45 grams of carbohydrates, with the fiber-rich potatoes offering sustained energy.
The sharp cheddar cheese adds calcium and vitamin A, while the heavy cream contributes healthy fats for satiety. 💪
Vinegar's Health Perks
The white vinegar in this recipe isn't just for crispiness—it contains acetic acid, which supports healthy blood sugar levels and may improve insulin sensitivity. Just ¼ cup provides antioxidants that help reduce inflammation.
I always use apple cider vinegar as a substitute when available, as it offers additional potassium and probiotics.
Cheese Benefits
The sharp cheddar in this dish is rich in vitamin K2, which supports bone health and cardiovascular function. A 2-cup serving provides about 30% of your daily calcium needs, along with phosphorus for strong teeth.
For a lighter option, I sometimes replace half the cheddar with Parmesan, which adds umami depth while reducing fat content. 🧀
Potassium Powerhouse
Russet potatoes are one of the best sources of potassium, with 4 lbs providing over 4,000mg—more than the daily recommended amount. This mineral helps regulate blood pressure and supports muscle function.
The thin slicing method maximizes surface area for even cooking while preserving these nutrients. I always peel the potatoes to reduce oxalate content, which some people prefer to avoid.
Protein Without Guilt
The ham steak adds lean protein without excessive saturated fat, especially when using bone-in cuts that render their fat during baking. A 1 lb portion provides about 30 grams of protein with minimal added sodium if you choose low-sodium ham.
For a lighter option, I sometimes use turkey ham to cut calories while maintaining flavor. 🥓
Meal Prep Advantage
This dish reheats beautifully, making it perfect for meal prep while maintaining its nutritional benefits. The creamy sauce helps retain moisture, preventing dryness that often occurs with reheated potatoes. I store leftovers in glass Pyrex containers for up to 5 days, ensuring the flavors stay vibrant.
The crispy top softens slightly but remains delicious when reheated at 350°F for 20-25 minutes.
Nutrition facts
Frequently asked questions
Can I make this recipe with pre-cooked ham instead of a ham steak?
Use ½ lb of pre-cooked ham, diced or thinly sliced, and add it directly to the sauce before layering. For extra flavor, pan-sear the ham pieces in butter for 2-3 minutes until slightly crispy. This works especially well with glazed ham or black forest ham for a sweet-savory twist.
Why does my vinegar-topped layer sometimes turn soggy?
The vinegar creates crispiness through a chemical reaction during baking, but soggy tops usually happen when the potatoes aren't fully drained or the oven isn't hot enough. Always pat potato slices thoroughly dry after soaking, and bake at 375°F (not lower). For extra insurance, sprinkle 1 tbsp cornstarch on the top layer before baking.
What's the best way to reheat leftovers without losing the crispy top?
Reheat covered at 350°F for 20-25 minutes until bubbly, then uncover for the last 5 minutes to revive the crisp. For a quick stovetop method, cover with foil and warm on low heat, then broil for 2-3 minutes at the end. The texture won't be identical, but it'll still taste amazing.
Can I substitute heavy cream with something lighter?
Yes! For a lighter version, replace half the heavy cream with whole milk or half-and-half, but you'll need to add 1 tbsp cornstarch to the sauce to maintain thickness. The dish will still be creamy but slightly less rich. Another option is Greek yogurt (replace 1 cup cream with 1 cup yogurt) for tangy brightness.
How do I adapt this for a vegetarian version?
Replace the ham with smoked tofu or tempeh, marinated in soy sauce and maple syrup, then pan-fried until crispy. For a cheesy alternative, add ½ cup breadcrumbs to the top layer before baking. The vinegar and cheese still create that signature crispy texture without meat.