Old-Fashioned Scalloped Potatoes and Ham with Gruyere

A serving spoon in a casserole dish of scalloped potatoes and ham.

Old-Fashioned Scalloped Potatoes and Ham with Gruyere

Leftover ham doesn’t get a better second act than this. Thin slices of buttery Yukon Gold potatoes simmer in garlic infused cream before baking under a blanket of melty Gruyere. Every bite is tender, savory, and perfect for scooping onto your plate next to something fresh and colorful. Boiling the potato slices first creates the creamiest texture.

Course: Main Course, Side Dish

Cuisine: American

Servings: servings

Prep Time: 25

Cook Time: 35

Total Time: 1

Ingredients

▢ 1 ½ cups cream
▢ 2 cups milk
▢ 2 cloves garlic (minced)
▢ 2 ½ lbs Yukon Gold potatoes (peeled and sliced thin)
▢ 1 teaspoon salt
▢ 1 teaspoon pepper
▢ nutmeg (just a sprinkle over the dish)
▢ 8 ounces gruyere (grated (2 cups))
▢ 1 lb cooked ham (cut into 1 inch cubes (about 3 cups))

Instructions

Preheat oven to 350ºF. Butter a 9 x 13 or 2 quart baking dish.
Cut the ham into 1-inch cubes. You should have about 3 cups of ham. Set aside for now.
Peel the potatoes and rinse the peeled potatoes under cool water to remove any dirt or debris. Use a food processor or mandoline to slice the potatoes into ⅛ inch slices.
Add the milk, cream, and minced garlic to a pot. Add the sliced potatoes and sprinkle with salt and pepper. Bring to a heavy boil, then remove the pot from the heat. Add salt and pepper to taste. Add cubed ham and gently mix to combine. Pour into the baking dish.
Sprinkle the top with nutmeg and then cover with cheese.
Bake uncovered for 35 minutes or until the potatoes are fork tender and the top is golden brown. Remove the casserole dish from the oven and let it rest for at least 15 minutes before serving.

Barbara's Notes + Tips

If your casserole dish is very full after adding the sauce, set a cookie sheet lined with foil in the oven underneath the dish to catch any drips in case it boils over.
Slice your potatoes thinly and evenly for the best texture and consistency.
Add the potatoes to the cream sauce while it's still cold. They need this time in the pot to warm up and begin to cook while the sauce comes to a boil.
Test for doneness by sticking a fork in the dish. The fork should easily slide through the potatoes, almost like they aren’t even there. Check it in a few different places before removing the dish from the oven.
Let the potatoes rest before serving. They’ll stay really nice and hot for 15-20 minutes while they rest. This step is critical as it will allow the sauce to set and thicken up.

Nutrition