Marie Callender's Scalloped Potatoes and Ham Recipe: Nostalgic Comfort with Crispy Cornmeal Crowns

Marie Callender's scalloped potatoes and ham recipe delivers the ultimate in nostalgic comfort food, where tender potatoes and savory ham create a dish that feels like a warm hug.

The secret lies in the crispy cornmeal crowns that form on top—a signature touch that elevates this classic side into something extraordinary. I've perfected this method over years of holiday gatherings, ensuring every layer is creamy, every bite is flavorful, and the texture is just right.

This recipe combines the best of both worlds: the rich, salty depth of ham with the velvety smoothness of scalloped potatoes. The process is straightforward but requires patience—layering thinly sliced potatoes with ham and a creamy cheese sauce, then baking until golden and bubbly.

The cornmeal topping is the game-changer, creating a crispy crust that contrasts beautifully with the soft potatoes beneath.

What you'll end up with is a dish that's perfect for family dinners, holiday feasts, or any occasion calling for a hearty side. The aroma alone will have everyone gathering around the table, and the first bite will remind them why this recipe has been a staple for generations.

The ham adds a savory note that pairs perfectly with the creamy potatoes, making every forkful a delicious experience.

Whether you're serving it alongside roasted chicken, grilled ham, or as the star of a Thanksgiving spread, this recipe delivers restaurant-quality comfort with minimal effort.

The key is in the layering and baking time—get it right, and you'll have a dish that's crispy on top, tender in the middle, and impossible to resist. Let's get started on creating this timeless classic.

Ingredients for marie callender's scalloped potatoes and ham

Six ingredients transform into nostalgic comfort—crispy, creamy, and packed with ham flavor.

The potatoes are the star, so grab Russet potatoes—they're the starchy kind that hold up best to baking. Costco or grocery store organic sections usually have the best quality. Thinly slice them (about 1/8-inch thick) with a mandoline for even layers—mandolines are a game-changer if you own one. The ham should be deli-style, not pre-cooked—that's where the real flavor comes from. If you can't find thinly sliced, just slice your own ham steak. For the cheese, sharp cheddar is non-negotiable—it melts perfectly and adds that tangy kick. Kraft or Cabot are solid brands, but any aged cheddar works. The cornmeal? Bob's Red Mill is my go-to—fine-ground gives you that perfect crispy crown.

No cornmeal? Crushed cornflakes work in a pinch—they'll give you a similar crunch. Short on ham? Diced ham steak or even smoked turkey adds a different but delicious twist. The heavy cream can be swapped for half-and-half if you're watching calories, but trust me on the full-fat version—it makes the sauce luxuriously creamy. Fresh thyme is ideal, but dried works at one-third the amount. The butter? Don't use margarine—it changes the flavor entirely. If you're in a hurry, the sauce can be made ahead and reheated, but the cornmeal topping should always go on fresh before baking for that perfect crunch.

This dish reheats beautifully—just 10 minutes at 350°F to get it bubbly again. Keeps for 4-5 days in the fridge, but honestly, it disappears faster. For make-ahead magic, assemble the dish the night before, cover, and refrigerate. The flavors meld overnight, and it bakes even faster the next day. Portion into individual casserole dishes if you're serving at a gathering—everyone loves their own crispy crown. Leftovers? Freeze for up to 3 months—just add 5 minutes to the reheating time.

Step-by-step instructions for marie Callender's scalloped potatoes and ham

Here's how to create that perfect balance of creamy, cheesy layers with crispy cornmeal crowns—just like the classic!

Preheat your oven to 375°F while you get everything ready. Peel the 3 lb russet potatoes if desired, then thinly slice them into ¼-inch thick rounds. You'll want about 6 cups of slices total—this ensures even layers later.

In a large bowl, toss the potato slices with the 1.5 cups thinly sliced ham, 1.5 tsp salt, and 0.5 tsp ground black pepper. This seasoning will infuse the potatoes as they bake, creating that perfect savory flavor in every bite. I like to spread the ham evenly throughout the potatoes so each layer gets its share of that delicious ham flavor.

In a medium saucepan, warm the 2 cups heavy cream and 1 cup milk over medium heat until hot but not boiling. Remove from heat and whisk in the 2 cups shredded sharp cheddar cheese until completely melted and smooth. This step is crucial—you want a silky, lump-free cheese sauce that will create those creamy layers between the potatoes.

While the cheese sauce is still warm, stir in the 0.5 cup unsalted butter, 4 cloves minced garlic, and 0.25 tsp dried thyme. The butter adds richness while the garlic and thyme give that aromatic depth that makes this dish so special. Taste and adjust seasoning if needed—this is your chance to make sure the flavor is just right before it goes into the potatoes.

Lightly grease a 9x13-inch baking dish with a bit of butter. Start by layering half of the potato-ham mixture in the dish, making sure to spread them out evenly. Pour half of the cheese sauce over the potatoes, then sprinkle with half of the 0.5 cup cornmeal. The cornmeal will create those beautiful crispy crowns on top of each layer.

Repeat with the remaining potatoes, cheese sauce, and cornmeal. The final layer should be potatoes topped with cheese sauce and cornmeal. Press down gently on the top layer to help the potatoes absorb the sauce and create a smooth surface. This step ensures even baking and that perfect texture throughout.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, remove the foil and bake for another 15-20 minutes until the top is golden brown and the cornmeal crowns are crispy. This uncovered baking time is what creates that beautiful crust while keeping the interior creamy.

You'll know it's done when the top is bubbly and the edges are slightly crispy. If you're unsure, check at the 15-minute mark—the potatoes should be tender when pierced with a fork, but still hold their shape. The cheese should be fully melted and bubbly, creating that perfect pull-apart texture that makes this dish so satisfying.

While the potatoes are baking, make the delicious sauce that will take this dish over the top. In a small saucepan, melt the remaining 0.5 cup unsalted butter over medium heat. Stir in the 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste—this is your roux.

Slowly whisk in the remaining ½ cup milk and cook until the sauce thickens enough to coat the back of a spoon. Season with a pinch of salt and pepper if needed. Once the potatoes are out of the oven, spoon this creamy sauce over the top and let it sit for 5 minutes so it can soak in. Serve immediately with warm dinner rolls or a simple green salad—this dish is best enjoyed fresh from the oven!

Regional styles of this dish

Southern Comfort

This dish is a staple in Southern kitchens, where ham and potatoes are beloved comfort foods. In the Deep South, it’s often served with collard greens or sausage, creating a full meal.

I remember my grandmother’s version, where she’d add diced bacon between the layers for extra richness. The cornmeal crowns are a must—without them, it’s just scalloped potatoes. 🌶️

New England Twist

Up north, the dish gets a seafood upgrade—swap the ham for smoked haddock or lobster to create a coastal-inspired version. The creamy sauce pairs perfectly with the briny fish, and chives become the garnish of choice.

I’ve made this variation for Thanksgiving dinners by the shore, and it’s always a crowd-pleaser. The key is using light cream instead of heavy cream to balance the fish’s richness.

Midwest Homestyle

The Midwest loves this dish for its rustic simplicity and hearty portions. Here, it’s often served with mashed potatoes on the side (yes, really!) or paired with cornbread for a full meal. I’ve seen it topped with crumbled bacon or sautéed onions in local diners.

The secret? A thicker cheese sauce—using 2 tbsp cornstarch instead of flour for extra creaminess. It’s the kind of dish that feeds a crowd effortlessly.

Modern Fusion

For a contemporary take, try adding crispy prosciutto and goat cheese to the layers. The salty-sweet prosciutto cuts through the richness, while the tangy goat cheese adds a sophisticated twist.

I’ve also experimented with a spicy brown butter sauce drizzled on top—just toss 2 tbsp brown butter with ½ tsp cayenne and 1 tsp honey for a sweet-heat finish. It’s unexpected but delicious. 💫

Holiday Adaptations

This dish is a Thanksgiving must-have, but it also shines at Christmas and Easter. For the holidays, I like to add diced apples or cranberries to the cheese sauce for a festive touch.

Another idea? Top with toasted pecans and a sprinkle of cinnamon for a dessert-like finish. It’s a great way to repurpose leftovers into a breakfast casserole the next day—just add eggs and bake again!

Budget-Friendly Swaps

No ham? Use diced ham steak or even leftover roast beef. Skip the heavy cream? Evaporated milk works in a pinch—just add a splash of water to thin it out. For the cornmeal crowns, crushed cornflakes or panko add crunch without breaking the bank.

I’ve also made this with sweet potatoes for a vibrant twist—just reduce the baking time by 10 minutes since they cook faster. 💡

Frequently asked questions