Amish Scalloped Potatoes and Ham Recipe: Layered Homestyle Richness

This Amish scalloped potatoes and ham recipe brings comfort food tradition to your dinner table with rich layers of tender potatoes, savory ham, and creamy gravy. The secret lies in slow baking at 350°F, where each layer melds into golden perfection—just like Grandma used to make.

I’ve refined this recipe to balance authenticity with modern convenience, so you get restaurant-quality results without hours in the kitchen.

The beauty of this dish is its simplicity: thinly sliced potatoes, crispy ham, and a smooth gravy that binds everything together. Traditional Amish cooking relies on slow methods to develop deep flavors, and this recipe honors that while offering shortcuts like pre-cut potatoes or store-bought gravy for busy weeknights.

Every bite delivers that satisfying mix of crispy edges and creamy centers, making it a crowd-pleaser for holidays or family dinners.

What makes this recipe special is how the layers transform during baking—potatoes soften just enough to soak up the gravy, while the ham adds salty depth that cuts through the richness. The result? A dish that’s hearty enough to stand alone or pair beautifully with roasted meats.

Whether you’re serving it at a gathering or simply craving a taste of homestyle cooking, this method delivers consistent, foolproof results every time.

For those who love customization, you can add a sprinkle of cheddar cheese on top before baking or finish with fresh herbs for brightness. The key is patience—letting the dish bake until the edges are golden and the gravy bubbles around the sides.

This is comfort food at its finest, and once you try it, you’ll understand why it’s a staple in Amish kitchens.

Ingredients for amish scalloped potatoes and ham

Six simple ingredients transform into layers of homestyle comfort food perfection.

The potatoes are the heart of this dish. Yukon Golds hold their shape beautifully while soaking up the creamy gravy—Russets work too, but they can get gummy. Thin slices are key: aim for 1/8-inch thickness. Most grocery stores sell pre-sliced potatoes in the deli section, which saves time. If you're slicing yourself, a mandoline makes it easy, but a sharp knife and steady hand work too. The ham should be crispy—ask your butcher to slice it thin or use pre-sliced deli ham. Black Forest ham adds that classic sweetness, but any good-quality ham will do.

No heavy cream? Half-and-half or whole milk plus an extra tablespoon of butter works in a pinch. The gravy needs to be silky, not thick—warm the milk first so it blends smoothly. Fresh nutmeg is worth hunting down for that authentic Amish flavor, but ground works fine. Short on time? Store-bought gravy (like Campbell's or French's) cuts corners without sacrificing flavor. The cheddar topping is optional but adds a nice crispy finish—sharp cheddar melts best. For extra crunch, toss the breadcrumbs with a little butter before sprinkling on top.

This dish tastes even better the next day—make it ahead and bake fresh. Store leftovers covered in the fridge for 4-5 days or freeze for 3 months. I like to reheat portions in the oven at 350°F until bubbly. The gravy will thicken further when reheated, so you might need to add a splash of milk if it gets too stiff. For serving, I always garnish with fresh parsley right before eating—it adds a pop of color and freshness that makes the dish feel special. Leftovers reheat beautifully for quick lunches all week.

Step-by-step instructions for Amish scalloped potatoes and ham

This homestyle dish comes together beautifully with just a few simple layers and patience.

Start by peeling the 3 lbs of yukon gold potatoes and slicing them into thin, even rounds about ⅛-inch thick. Uniform slices ensure even cooking throughout the dish. As you slice, place the potatoes in a bowl of cold water to prevent browning while you prepare the ham.

Drain and pat the 1.5 lbs of black forest ham slices dry with paper towels. This step is crucial—moisture makes the ham soggy instead of crispy. Arrange the ham slices on a baking sheet lined with parchment paper and broil in the oven for 3-4 minutes until they're golden and slightly crisp at the edges. Watch closely to avoid burning.

In a medium saucepan, melt the 0.5 cup of butter over medium heat. Once melted, whisk in the 0.25 cup of all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this removes the raw flour taste.

Gradually whisk in the 2 cups of heavy cream and 1 cup of warmed whole milk. Bring the mixture to a gentle simmer, stirring constantly to prevent lumps. Reduce heat to low and stir in the 2 tsp of salt, 1 tsp of black pepper, 1 tsp of garlic powder, and 0.25 tsp of nutmeg. Let the sauce thicken slightly, about 5 minutes, until it coats the back of a spoon. This rich sauce will bind everything together beautifully.

Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or line it with parchment paper for easy removal. Begin by spreading half of the creamy cheese sauce on the bottom of the dish—this ensures every bite gets that rich flavor.

Arrange a single layer of potato slices across the bottom, slightly overlapping them like shingles. Sprinkle half of the ham slices evenly over the potatoes, then add another third of the cheese sauce. Repeat with another layer of potatoes, the remaining ham, and the final third of the sauce. The layers should end just below the top of the dish—this prevents overflow during baking.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, remove the foil and sprinkle the 1 cup of shredded sharp cheddar cheese evenly over the top. Return to the oven, uncovered, for another 15-20 minutes until the top is golden brown and the edges are bubbling.

I like to check for doneness by inserting a knife near the center—it should come out hot but clean, with no raw potato clinging to it. If the top browns too quickly, tent it loosely with foil to prevent burning while the center finishes cooking.

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. While it rests, mix the 0.25 cup of breadcrumbs with 1 tablespoon of melted butter and a pinch of salt. Spread this mixture evenly over the top of the scalloped potatoes.

Return the dish to a 375°F oven for 3-5 minutes until the breadcrumbs turn golden brown and crispy. Garnish with the 0.25 cup of chopped fresh parsley just before serving. The contrast of crispy breadcrumbs with the creamy potato layers makes this dish truly special.

Wine and beer pairings for this dish

Rich Red Wine

This hearty dish pairs beautifully with a medium-bodied red wine like Pinot Noir from Oregon or Chianti from Italy. The wine’s acidity cuts through the richness of the creamy potatoes and ham, while its berry notes complement the savory flavors.

I love a glass of Pinot Noir—it’s light enough to not overpower the dish but bold enough to stand up to the ham’s saltiness. 🍷

Crisp White Options

For those who prefer white wine, a dry Chardonnay with a touch of oak works wonderfully. Look for one from California or France—the buttery notes enhance the dish’s creaminess without making it taste heavy.

A Sauvignon Blanc with its zesty citrus notes also pairs surprisingly well, balancing the dish’s richness with a refreshing finish.

Light Beer Pairings

A wheat beer like Blue Moon or Hoegaarden adds a crisp, refreshing contrast to the rich scalloped potatoes. The slight sweetness and effervescence cleanse your palate between bites. For a more robust option, try a German Helles Lager—its malty notes complement the ham while keeping the meal light. 🍺

Cider for Cozy Vibes

If you’re serving this dish at a casual gathering, a dry hard cider like Angry Orchard or Woodchuck Hard Cider brings a rustic charm. The slight tartness and apple notes harmonize with the potatoes’ natural sweetness, while the effervescence makes every bite feel fresh.

It’s a crowd-pleaser that feels both traditional and modern.

Avoid Heavy Choices

Skip bold reds like Cabernet Sauvignon or heavy whites like Chardonnay with high oak—they’ll overpower the dish’s delicate flavors. Instead, opt for wines and beers that highlight the potatoes’ creaminess and the ham’s savory depth.

The goal is to let the dish shine while your beverage enhances, not competes with, its flavors.

Frequently asked questions