Side Dishes
This old-fashioned scalloped potatoes and ham recipe brings Sunday dinner nostalgia to your table with its perfect marriage of creamy layers and golden, crispy cornmeal topping. The secret lies in thinly sliced ham that melts into tender perfection while the cornmeal crust delivers that satisfying crunch every bite deserves.
I first made this dish during a holiday gathering when I wanted to impress guests with a dish that felt both comforting and impressive.
The magic happens in the layering—each slice of ham and potato gets just the right amount of seasoned cream sauce before the final cornmeal topping creates that signature crispy finish. Unlike modern shortcuts, this recipe relies on classic techniques that build rich, savory flavors through slow baking.
The result is a dish that tastes like it came straight from a family recipe book, with tender potatoes and ham swimming in a velvety sauce.
What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. The ham adds salty depth while the cornmeal topping provides that irresistible texture contrast. Perfect for holiday meals or comforting weeknight dinners, this dish delivers restaurant-quality results with minimal effort.
Once you try this version, you'll never go back to store-bought scalloped potatoes again.
Pair it with roasted vegetables or a fresh green salad for a complete meal, or serve it alongside grilled meats for an extra-satisfying dinner. The leftovers reheat beautifully, making it an ideal make-ahead dish for busy hosts.
Let's get started on creating this timeless classic that will become a family favorite.
Ingredients for old fashioned scalloped potatoes and ham
Six simple ingredients create this nostalgic dish with crispy cornmeal magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Thinly sliced, peeled preferred |
| Thinly Sliced Ham 🥓 | 1 lb | Black forest or honey-baked style |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for best texture |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind for crispiness |
| Sharps Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
| Mustard Powder 🌶️ | ¼ tsp | Dry yellow mustard |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
The potatoes are the star, so Yukon Golds are worth the splurge—they hold their shape and stay creamy. Black Forest ham adds just the right sweetness, but honey-baked works too. I grab mine from Costco when it's on sale, or the deli counter at Kroger for pre-sliced convenience. For the cornmeal, Bob's Red Mill is my go-to—fine grind gives that perfect crispy texture. Don't skip the sharp cheddar; it melts beautifully and adds that tangy depth. The butter should be unsalted so you control the seasoning.
No Yukon Golds? Russets work fine—just slice them thinner to avoid wateriness. Swapping ham? Prosciutto or smoked ham adds different flavors, but keep the thickness consistent. The heavy cream can be subbed with half-and-half for a lighter version. If you're watching carbs, use whole milk instead of cream and add an extra tablespoon of cornmeal to the topping. The mustard powder is key—it cuts through the richness. No fresh nutmeg? Ground works at half the amount. For the flour, all-purpose is fine, but if you've got cornstarch, use that instead for extra crispiness.
This bakes best the day you make it, but leftovers reheat beautifully. Cover with foil and warm at 350°F for 15-20 minutes—the cornmeal topping stays crispy if you're gentle. Store in the fridge for 4-5 days or freeze for up to 3 months. I like to make a double batch because it disappears fast. The ham layers get extra tender when reheated, so don't hesitate to make ahead for holiday gatherings. The cornmeal topping stays crispy if you reheat it covered, then uncover for the last 2 minutes.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. The ham slices layer right over the potatoes, and the cornmeal crust bakes into a golden blanket—no extra pans, no fuss.
- Creamy Ham Heaven: That salty-sweet ham melting into the Yukon Golds while the heavy cream and milk turn them into a velvety dream? Honestly, it’s the kind of dish that makes you want to close your eyes mid-bite.
- Weeknight Workhorse: I’ve served this for lazy Sundays, holiday leftovers, and even a last-minute dinner party. The leftovers reheat beautifully, and the ham adds that extra touch without extra effort.
- Budget-Friendly Luxury: Yukon Golds and ham feel fancy, but this recipe stretches them into a hearty meal that won’t break the bank. Plus, the cornmeal crust makes it feel indulgent—even when you’re cooking for one.
Step-by-step instructions for old fashioned scalloped potatoes and ham
Here's how to build layers of creamy potatoes and ham with that perfect crispy cornmeal topping.
Prepare the Potato and Ham Layers
Preheat your oven to 375°F and butter a 9x13-inch baking dish generously—this prevents sticking and adds flavor. Start by spreading half of the thinly sliced ham evenly on the bottom of the dish. This creates a flavorful base that will soak up the creamy sauce.
Next, arrange half of the thinly sliced Yukon Gold potatoes in a single layer over the ham. Overlap the slices slightly so they fit snugly in the dish. Sprinkle with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of nutmeg—just enough to season without overpowering. Repeat the layering process with the remaining ham and potatoes, ending with a final layer of ham on top.
Make the Creamy Cheese Sauce
In a medium saucepan, melt the ½ cup butter over medium heat. Once melted, add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and smells nutty.
Slowly whisk in the 2 cups heavy cream and 0.5 cup whole milk until fully combined. Bring the mixture to a gentle simmer, stirring constantly to prevent lumps from forming. Once it thickens enough to coat the back of a spoon (about 3-4 minutes), remove it from heat and stir in the 1.5 cups shredded Sharps cheddar cheese until melted and smooth. Season with the remaining 1 teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon mustard powder.
Assemble and Bake the Scalloped Potatoes
Pour the warm cheese sauce evenly over the layered potatoes and ham, pressing down gently to help it seep between the slices. This ensures every layer gets coated with that rich, creamy goodness. The sauce should come about halfway up the sides of the potatoes—if it looks too thin, return it to low heat for a few minutes to thicken further.
Sprinkle the 0.5 cup yellow cornmeal evenly over the top of the dish. This is the secret to that crispy, golden crust we're after. Tap the baking dish gently on the counter to help the cornmeal settle into place. Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges are bubbling. The potatoes should be tender when pierced with a fork, and the cheese sauce should be thick and creamy.
Rest and Serve for Maximum Crispiness
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly, making it easier to slice and serve. The cornmeal topping will be at its crispiest right out of the oven, so don't skip this step if you want that satisfying crunch with every bite.
Slice into squares and serve immediately. The contrast of the crispy cornmeal top with the creamy, cheesy potato layers and savory ham is what makes this dish so special. If you're feeling fancy, garnish with a sprinkle of freshly cracked black pepper or a few extra shreds of cheddar cheese right before serving.
Pro Tips For Making Old Fashioned Scalloped Potatoes And Ham
- Soak the Potatoes: Toss your Yukon Gold slices in cold water for 10 minutes before layering—this washes off excess starch and keeps the top from turning gluey when you bake it. I used to skip this, and my casserole always ended up gummy in the middle.
- Salt the Ham First: Sprinkle the thin ham slices with a pinch of salt and let them sit for 10 minutes before layering—this prevents them from tasting bland after baking. Yes, it’s extra work, but the flavor difference is noticeable.
- Don’t Overmix the Cream: Stir the heavy cream and milk together just until combined—whisking too hard incorporates air, which makes the top of your scalloped potatoes look sad and flat. Think "gentle swirl," not "whipped cream."
- Bake Covered, Then Uncovered: Start with foil on for the first 45 minutes to steam the potatoes, then remove it for the last 15 minutes to let the cornmeal crust brown. I learned this after my first batch came out pale and undercooked.
Creative variations of this dish
Southern-Style Sweet Potato Swap
For a Southern-inspired twist, replace Yukon Golds with 2.5 lbs peeled sweet potatoes, sliced ⅛-inch thick. Swap the ham for ½ lb cooked smoked turkey ham and add 1 tsp cinnamon to the cheese sauce.
The sweetness of the potatoes pairs beautifully with the smoky ham and caramelizes perfectly under the cornmeal topping. 🍠
Creamy Spinach and Goat Cheese Fusion
Add 2 cups chopped fresh spinach to the cheese sauce after removing it from heat—it wilts quickly and adds vibrant color. Replace the cheddar with 1.5 cups crumbled goat cheese for a tangy twist.
Top with ¼ cup panko breadcrumbs mixed with 2 tbsp melted butter for extra crunch. This version feels lighter yet equally indulgent.
Spicy Cajun Cornmeal Crust
Kick up the heat by adding 1 tbsp Cajun seasoning (like Tony Chachere's) to the cornmeal topping. Use Andouille sausage instead of ham, sliced into thin rounds. The Cajun spices infuse the cornmeal with smoky, spicy notes that pair perfectly with the creamy potatoes.
Serve with a side of cooling yogurt sauce to balance the heat. 🌶️
Herb-Infused Ham and Potato Medley
Boost the ham layers with 2 tbsp fresh rosemary and 1 tbsp thyme mixed into the cheese sauce. Add ½ cup grated Gruyère cheese for nutty depth.
Top with a mix of cornmeal and chopped parsley for a fresh, herby finish. This version feels elegant yet remains approachable for weeknight dinners.
Breakfast-for-Dinner Hash Twist
Turn this into a breakfast casserole by adding ½ cup cooked bacon and ½ cup shredded hash browns to the bottom layer. Top with a cornmeal-egg wash (whisk 1 egg + 1 tbsp milk with the cornmeal) before baking.
Broil for 2 minutes at the end for extra crispiness. Serve with hot sauce for a fun brunch option. 🍳
Vegetarian Veggie-Packed Version
Skip the ham entirely and add 1 cup sliced mushrooms and 1 cup diced bell peppers to the potato layers. Use vegetable broth instead of milk in the sauce and top with crumbled feta cheese mixed into the cornmeal. This keeps the dish hearty and satisfying while making it vegetarian-friendly.
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of Yukon Golds?
Yes, but Yukon Golds are ideal because they hold their shape better and stay creamy when baked. Russet potatoes work as a substitute—just slice them ⅛-inch thick to prevent wateriness. For extra flavor, add a pinch of salt to the potato slices before layering.
How do I keep the cornmeal topping extra crispy?
Bake uncovered at 375°F for the full 45-50 minutes to develop a golden crust. For extra crunch, sprinkle the cornmeal with a pinch of salt before baking. Avoid covering with foil during baking—this traps steam and makes the topping soggy. Serve immediately for maximum crispiness!
Can I make this dish ahead of time?
Assemble the dish (up to the cornmeal topping) and refrigerate for up to 24 hours before baking. If making ahead for a party, bake it the day before and reheat at 350°F for 15-20 minutes, covered with foil. The cornmeal topping stays crispy if reheated gently.
What if my cheese sauce gets too thick?
If the sauce thickens too much, whisk in 1-2 tablespoons of warm milk or cream to loosen it. For a smoother texture, strain the sauce through a fine-mesh sieve before pouring over the potatoes. The sauce should coat the back of a spoon but still flow easily.
Can I use a different type of ham?
Yes! Black Forest ham or honey-baked ham work perfectly, but you can also try prosciutto or smoked ham for varied flavors. Just adjust the thickness—thin slices work best for even cooking. Avoid overly salty hams, as they can make the dish too briny.