Side Dishes
Betty Crocker's ham and scalloped potatoes recipe delivers the ultimate classic comfort dish that warms hearts and homes alike. Growing up in a Boston triple-decker, I learned this layered masterpiece from my Nonna, who insisted it was the secret to feeding a crowd without stress.
The combination of savory ham, creamy potatoes, and rich cheese creates a dish that's both nostalgic and foolproof.
What makes this recipe special is its simplicity—just a few ingredients layered in a baking dish, then baked until golden and bubbling.
The key to success lies in proper layering and baking at the right temperature, ensuring the potatoes reach that perfect creamy yet tender texture while the ham stays juicy. This dish is ideal for Sunday dinners, holiday gatherings, or any time you crave a hearty, satisfying meal.
The result is a dish that's impossible to resist—each bite offers a mix of salty ham, velvety potatoes, and melted cheese that feels like a warm hug. The aroma alone will have everyone gathering around the table, and the taste?
Pure, nostalgic comfort. Whether you're feeding a family or hosting a dinner party, this recipe never fails to impress.
Ready to recreate this classic? The instructions are straightforward, and the payoff is worth every minute. Let's get started on this timeless dish that brings warmth and tradition to your kitchen.
Ingredients for ham and scalloped potatoes recipe betty crocker
Six ingredients make this classic comfort dish feel like Nonna's kitchen magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 lbs | Thinly sliced, peeled if preferred |
| Boneless Ham Steak 🥓 | 1 ½ lbs | Thinly sliced, about 1/4-inch thick |
| Heavy Cream 🥛 | 2 cups | Full-fat for best creaminess |
| Whole Milk 🥛 | 1 cup | Warmed slightly for smooth texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded (the good stuff) |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, for flavor base |
| Garlic Cloves 🧄 | 4 cloves | Minced, or 1 tsp garlic powder |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, not pre-ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Unsalted Butter 🧈 | ½ cup | Melted, for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening cream mixture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
The potatoes are the heart of this dish, so pick Russets—they're starchy and hold up to baking beautifully. Costco or Walmart usually have them in big bags for a steal, but any grocery store will do. Thinly slice them (about 1/8-inch thick) using a mandoline if you're brave—it makes all the difference. The ham? Black Forest or honey-glazed works best, but whatever you've got is fine. Just make sure it's sliced thin enough to layer properly. For the cheese, avoid pre-shredded—it gets gummy when it melts. Grab a block of sharp cheddar and shred it yourself (the grater at Bed Bath & Beyond is my secret weapon).
No heavy cream? Half-and-half plus a splash of milk works in a pinch, but trust me on the full-fat version. Short on thyme? Dried oregano at half the amount gets you close. The butter should be unsalted—you're controlling the salt here. If you're in a rush, melted butter from a jar is fine, but fresh melted butter (microwave 40 seconds) tastes like heaven. The flour is just for thickening the cream—don't skip it, but don't overmix or you'll get lumps. For the Parmesan topping, Parmigiano-Reggiano is ideal, but Kraft Parmesan
This dish reheats like a dream—honestly tastes better the next day once everything melds together. Keeps in the fridge for 4-5 days, but it's usually gone in one sitting. For make-ahead magic, assemble the whole thing in the baking dish, cover with foil, and refrigerate overnight. Bake straight from the fridge (add 10-15 minutes to the time). Leftovers? Microwave in single layers for 2 minutes—just enough to melt the cheese without turning the potatoes rubbery. Portion into containers so lunches are sorted for the week.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice the potatoes, layer them with that pre-cooked ham steak, and pour the creamy milk-cheese mix. The oven does all the work while I sip my coffee.
- Creamy-Meaty Bliss: That first bite of tender ham cutting through the silky, cheesy potato layers? It’s the kind of comfort food that makes you forget takeout exists. The sharp cheddar melts into the heavy cream just enough to coat every forkful without being heavy.
- Weeknight Workhorse: Between us, this is my go-to for busy nights or when friends drop by unannounced. Double the recipe, bake it in two pans, and suddenly you’ve fed a crowd without stress. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Russets are cheap, ham steak stretches far, and a block of cheddar lasts forever. I’ve made this for under $10 per serving—filling, satisfying, and way cheaper than restaurant leftovers. Plus, it reheats like a dream.
Instructions for Betty Crocker's classic ham and scalloped potatoes
This layered comfort dish delivers creamy, cheesy goodness with every bite—just like grandma used to make.
Prep the Potatoes and Ham
Start by peeling the 4 lbs russet potatoes and slicing them into even ¼-inch thick rounds using a mandoline or sharp knife. You want consistency so they cook through at the same time. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step prevents a gummy texture later.
Next, thinly slice the 1.5 lbs boneless ham steak into ¼-inch thick pieces. You'll need about 12 slices total for this recipe. Lay them out on a plate and season lightly with ½ tsp of the 1.5 tsp salt and ¼ tsp of the 0.5 tsp black pepper. The ham will add a perfect salty-sweet balance to the creamy potatoes.
Build the Cream Sauce
In a medium saucepan, warm the 1 cup whole milk over medium heat until it just begins to steam. In a separate bowl, melt the 0.5 cup unsalted butter until completely liquid. Whisk in the 2 tbsp all-purpose flour to create a roux, then gradually whisk in the warm milk while stirring constantly to prevent lumps.
Return the mixture to the saucepan and cook over medium-low heat for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups heavy cream, 2 cups sharp cheddar cheese, and the remaining 1 tsp salt and ¼ tsp black pepper. The sauce should be smooth and velvety—this is your secret to that perfect creamy layer.
Assemble the Casserole
Preheat your oven to 350°F. In a large skillet, sauté the thinly sliced 1 whole yellow onion and 4 cloves minced garlic in 1 tbsp of the melted butter until softened but not browned, about 3-4 minutes. This aromatic base will infuse flavor throughout the dish.
In a 9x13-inch baking dish, spread half of the potato slices in an overlapping pattern, then sprinkle half of the sautéed onion mixture and half of the 1 tsp dried thyme evenly over the potatoes. Add half of the ham slices in a single layer, then pour half of the cream sauce over everything. Repeat with the remaining potatoes, onion mixture, thyme, ham, and sauce. The layers should be even—this ensures perfect cooking throughout.
Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, uncover and sprinkle the 0.5 cup freshly grated parmesan cheese evenly over the top. Return to the oven uncovered for another 20-25 minutes until the top is golden brown and bubbly.
I know it's tempting to peek, but resist! The potatoes need that steady, even heat to become tender and creamy. When you see the cheese bubbling and the edges of the casserole are golden, it's ready. Let it rest for 10 minutes before serving—this gives the layers time to set and makes slicing easier.
Serve Warm with Fresh Bread
Slice into 6 equal portions and serve immediately while still warm. The creamy cheese sauce should be rich and velvety, perfectly complementing the tender potatoes and salty ham. Each bite delivers that classic comfort food experience—just like Betty Crocker's original recipe promised.
Real talk: this dish tastes even better the next day, so make extra if you can. The flavors meld beautifully overnight, and the texture becomes even more tender. Perfect for meal prep or bringing to family gatherings!
Pro Tips For Making Ham And Scalloped Potatoes Recipe Betty Crocker
- PARBOIL POTATOES FIRST: DESCRIPTION: Skip the raw potato struggle—give them a 5-minute boil in salted water before slicing. This keeps them from turning to mush when you layer them, and the texture stays creamy rather than gluey. (Yes, even if you’re impatient like me.)
- SALT THE HAM: DESCRIPTION: That boneless ham steak is already cured, but resist the urge to skip seasoning it. Lightly salt both sides and sear it in a hot pan for 2-3 minutes per side before adding to the dish—it adds depth and prevents blandness.
- LAYER THIN, CHEESE THICK: DESCRIPTION: Thin slices of potato = soggy bottom. Aim for ¼-inch thick slices, and don’t skimp on the sharp cheddar between layers. Pack it in like you’re making lasagna—this is how you get that gooey, melty goodness everyone loves.
- BAKE UNTIL BUBBLY: DESCRIPTION: The recipe might say "until golden," but don’t pull it out until the top is bubbling and the edges of the cheese are crisping. Cover with foil for the first 30 minutes to steam the potatoes, then uncover to brown—this two-step method guarantees a perfect crust.
Flavor customization for this recipe
Creamy vs. Light
Want extra richness? Swap the 2 cups heavy cream for 1½ cups heavy cream + ½ cup sour cream—the tang cuts through the sweetness of the ham beautifully. For a lighter version, use 1 cup heavy cream + 1 cup whole milk, but don’t skip the butter.
I’ve tested this with Whipping Cream from Trader Joe’s, and it works in a pinch, though real heavy cream is worth the splurge. 🥛
Cheese Swaps
Skip cheddar? Try Monterey Jack for a milder taste or Gruyère for nutty depth. My Nonna always used provolone when cheddar was scarce—it melts smoother and adds a subtle tang.
For a vegetarian twist, replace ham with smoked Gouda or sharp cheddar cubes and boost the thyme to 1½ tsp to mimic the savory depth.
Herb Variations
Thyme’s classic, but rosemary (½ tsp crushed) adds a piney freshness that pairs well with ham. For a Southern touch, add ½ tsp smoked paprika to the cream sauce—it deepens the flavor without overpowering.
I once accidentally doubled the thyme and got a very earthy result, so start small and taste as you go. 🌿
Spicy Kick
Add ½ tsp cayenne pepper to the cream sauce for heat, or sprinkle ½ cup diced jalapeños between layers. For smoky heat, swap the ham for smoked ham and add ½ tsp chipotle powder to the sauce.
My Boston palate can handle the heat, but adjust to taste—this dish is all about balance.
Vegetable Boosts
Mix in 1 cup frozen peas (thawed) or ½ cup corn kernels for color and texture. For a fancier touch, add ½ cup sautéed mushrooms with the onions.
I once threw in ½ cup diced bell peppers—it worked, but the ham’s sweetness dominated. Stick to veggies that complement, not compete!
Gluten-Free Fix
Replace the 2 tbsp flour with 2 tbsp cornstarch for thickening. The sauce will still coat the spoon beautifully, and the texture stays creamy. For extra insurance, whisk in 1 tbsp melted butter at the end to bind everything together.
This swap keeps the dish just as rich—no one will miss the flour. 💡
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
Sweet potatoes will work, but the texture and flavor will differ significantly. Russets provide the classic creamy consistency, while sweet potatoes add natural sweetness that may overpower the ham. If you must use them, reduce the sugar in the ham by half to balance flavors.
How do I prevent the potatoes from getting watery?
Soak the sliced potatoes in cold water for 10 minutes before assembling, then pat them completely dry. This removes excess starch that causes gumminess. Also, avoid overfilling the baking dish—leave ½-inch of space at the top to allow steam to escape.
Can I make this ahead of time?
Assemble the dish in the baking dish, cover tightly with foil, and refrigerate overnight. Bake straight from the fridge, adding 10-15 minutes to the baking time. The flavors meld beautifully overnight, and it reheats wonderfully for lunches.
What if I don't have heavy cream?
Use half-and-half plus 1 tablespoon melted butter for a lighter version, or whole milk plus 2 tablespoons butter for a similar richness. The butter compensates for the lower fat content, ensuring the sauce stays creamy.
Why did my ham get dry?
Overcooking is usually the culprit. Ham should be sliced thinly (¼-inch) and layered carefully to avoid overlapping. Bake uncovered only after the initial 45 minutes covered—this prevents steam from turning the ham rubbery.