Side Dishes
Marie Callender’s scalloped potatoes and ham delivers the ultimate layered comfort—creamy, savory potato slices baked with tender ham until the top turns golden and crispy. This classic recipe has been a staple for generations, and I’ve perfected it to maintain that restaurant-quality texture while keeping prep simple.
The key lies in the precise layering of potatoes and ham, ensuring every bite is rich with flavor and satisfying depth.
The secret to success begins with thinly sliced potatoes that cook evenly, absorbing the creamy cheese sauce without becoming watery. A touch of mustard powder in the sauce adds subtle tang, while the ham provides that unmistakable savory backbone.
Baking at the right temperature—375°F—ensures the top develops that coveted crispy crust while the layers below stay tender and creamy. It’s the kind of dish that feels like a warm hug on a chilly evening.
What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. The combination of sharp cheddar, creamy milk, and perfectly seasoned ham creates a flavor profile that’s both nostalgic and refined.
Each layer works together to deliver a dish that’s hearty enough to stand alone or pair beautifully with a fresh salad or steamed vegetables. The aroma alone will have everyone gathering around the table.
Whether you're serving this as a side for a holiday meal or making it the centerpiece of a cozy dinner, this Marie Callender-inspired recipe is designed to impress. The instructions are straightforward, and the results are consistently delicious—crispy on top, creamy inside, and packed with savory ham flavor.
Let’s get started on creating this timeless comfort dish that brings warmth to any table.
Ingredients for marie callender's scalloped potatoes and ham
Classic comfort ingredients that transform into restaurant-style scalloped potatoes with crispy golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, uniform thickness |
| Deli Ham 🥓 | 12 oz | Thinly sliced, honey or black forest preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 2+ years for best flavor |
| Whole Milk 🥛 | 2 cups | Full-fat for creamiest texture |
| Mustard Powder 🌶️ | 1 tbsp | Adds subtle tang to sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | ½ tsp | Enhances savory depth |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat recommended |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crispiness |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
The potatoes are non-negotiable—Russet is your best bet for that fluffy interior. Look for firm, unblemished tubers with a matte finish at stores like Whole Foods or Trader Joe's for the freshest selection. The ham should be thinly sliced and honey-glazed for that signature sweetness, though black forest works too. Costco often carries pre-sliced deli ham in bulk, saving you time. For the cheese, sharp cheddar is key—avoid pre-shredded (it's coated with anti-caking agents that prevent proper melting). The mustard powder adds that subtle tang that elevates the dish—Penzeys or McCormick brands are reliable for quality.
No honey ham? Black forest or regular deli ham with a quick glaze of brown sugar and Dijon works perfectly. Pre-shredded cheese feels like a shortcut, but grate your own—it melts better and tastes fresher. Running low on breadcrumbs? Crushed saltines or panko make great substitutes. The milk can be whole or 2%—full-fat gives the creamiest texture, but 2% works in a pinch. For the butter, unsalted is essential—it lets you control the seasoning. Want extra crispiness? Add a sprinkle of crushed Ritz crackers to the breadcrumb topping. The garlic powder can be swapped for fresh garlic (use 1 clove minced), but the powder is more convenient for layering.
This dish reheats beautifully—best served at room temperature after baking, but leftovers keep well for 4-5 days in the fridge. For extra crispiness, broil for 2-3 minutes before serving. The sauce thickens as it cools, so add a splash of milk if it seems too stiff when reheating. Freezes for up to 3 months if wrapped tightly in foil. Store the cheese sauce separately if freezing—mix it back in when reheating. The ham can be pre-cooked or leftover—just ensure it's fully chilled before layering to prevent soggy potatoes.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy Sundays—just slice, layer, and bake. No chopping boards to clean, no extra pots, just that golden, bubbly mess in one dish.
- Cheese Pull Factor: That sharp cheddar melts into a stretchy, salty blanket over the ham. Honestly, the moment it starts pulling apart? I forget to set the timer.
- Leftovers? No Problem: Between us, these reheat like a dream—crispy edges soften just enough, and the ham stays juicy. I make a double batch and eat it for lunch all week.
- Budget-Friendly Feast: Russets and deli ham stretch this into a full meal for four (or two hungry teens). The mustard powder adds depth without costing a thing—smart, simple, and satisfying.
Step-by-step instructions for Marie Callender's scalloped potatoes and ham
Here's the method for golden, crisp-topped layers with tender ham and creamy cheese.
Prepare the Potato and Ham Layers
Preheat your oven to 375°F. Peel the 3 lb russet potatoes and slice them into ¼-inch thick rounds using a mandoline or sharp knife for uniform thickness. You should have about 12-14 slices total.
In a large bowl, combine the sliced potatoes with 2 cups whole milk, 1 tbsp mustard powder, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Toss gently but thoroughly to coat each slice evenly. Let the potatoes soak in the milk mixture for 10 minutes while you prepare the ham.
Cut the 12 oz deli ham into ¼-inch thick slices, then trim any large pieces to fit between the potato layers. Arrange a single layer of potato slices in a 9x13-inch baking dish, slightly overlapping them. Top with half the ham slices, then repeat with another layer of potatoes and remaining ham.
Make the Creamy Cheese Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 2 tbsp all-purpose flour and cook for 1 minute until bubbly but not browned. Slowly pour in the remaining 1 cup whole milk (from the original 2 cups) while whisking constantly to prevent lumps.
Reduce heat to low and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 1 cup sharp cheddar cheese until completely melted and smooth. Taste and adjust seasoning with additional salt or pepper if needed.
Spread the cheese sauce evenly over the potato and ham layers in the baking dish. Sprinkle the remaining 1 cup sharp cheddar cheese on top, pressing down gently to help it melt into the layers.
Create the Crispy Topping
In a small bowl, mix together the 0.25 cup breadcrumbs and 0.25 cup parmesan cheese. The breadcrumbs should be panko-style for maximum crispiness. Sprinkle this mixture evenly over the cheese layer in the baking dish.
Here's the key to that perfect crispy top: Place the baking dish on a rimmed baking sheet to catch any potential spills. Bake uncovered for 45-50 minutes until the top is deep golden brown and the potatoes are tender when pierced with a fork.
For extra crispiness, broil for 1-2 minutes at the end, watching carefully to prevent burning. The edges should be golden and slightly toasted while the center remains creamy.
Rest and Serve
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes slicing easier. The internal temperature should reach 170°F in the center.
Use a sharp knife to cut through the crispy topping and into the creamy potato layers. The ham should be warm and tender, the potatoes perfectly cooked with a slight bite, and the top should be crisp enough to hold its shape. Serve immediately with a simple green salad or steamed vegetables.
Pro Tips For Making Marie Callender'S Scalloped Potatoes And Ham
- PREP POTATOES THINLY: Grab a mandoline if you’re impatient—it’s faster and gives you those even ⅛-inch slices that crisp up perfectly. I used to eyeball it with a knife, and half the batch would end up uneven, leading to soggy spots. Trust me, the effort here pays off in texture.
- LAYER HAM IN STRIPS: Tear the deli ham into long, thin strips—not chunks—so it drapes over the potatoes like confetti. I learned this after a batch where the ham sat in clumps, making the top layer look like a cheesy landmine. Thin strips melt into every crevice.
- SKIP THE BOILING WATER: Cold water only—no need to shock the potatoes before layering. I used to rinse them first, thinking it’d clean off dirt, but that just dilutes the milk mixture later. Cold water keeps the starch intact, so the sauce clings better. (Yes, even if they look dirty.)
- COVER WITH FOIL MIDWAY: After 30 minutes, tent with foil to trap steam—this is when the cheese stops fighting you. I used to bake it uncovered the whole time, and the top would dry out before the center cooked. The foil trick guarantees a creamy finish without a crispy top. (Pull it back the last 10 minutes for browning.)
Best sauces and condiments for marie callender's scalloped potatoes and ham
Creamy Cheese Sauce
This classic cheddar-milk sauce is the heart of your scalloped potatoes. For extra richness, I add ½ cup sour cream to the finished sauce—it keeps the texture velvety smooth while baking. If you prefer a tangier kick, swap ¼ cup of the milk for buttermilk when making the roux.
The key is patience: whisk constantly when adding milk to avoid lumps, and simmer just until it coats the back of a spoon. 🧀
Mustard-Dill Sauce
For a brighter flavor profile, try a mustard-dill sauce> instead of the traditional cheese sauce. Mix ½ cup sour cream, 2 tbsp Dijon mustard, 1 tbsp fresh dill (chopped), 1 tsp lemon juice, and salt/pepper to taste.
Spread this over the ham and potato layers before adding the breadcrumb topping. It pairs beautifully with the ham’s sweetness and adds a refreshing contrast to the creamy potatoes. 🌿
Garlic-Herb Butter
If you want to elevate the crispy topping, replace the breadcrumb mixture with garlic-herb butter. Melt ¼ cup unsalted butter with 1 tsp minced garlic, 1 tbsp chopped parsley, and ½ tsp dried thyme, then brush it over the cheese layer before sprinkling with breadcrumbs.
This adds a fragrant, aromatic layer that complements the ham’s savory notes. 🧄
Brown Sugar Glaze
For a touch of sweetness that balances the savory ham, drizzle a brown sugar glaze over the top layer of potatoes before baking. Mix 2 tbsp brown sugar, 1 tbsp honey, and 1 tsp apple cider vinegar, then brush it lightly over the cheese layer.
This caramelizes beautifully during baking, adding a subtle sweetness that contrasts the salty ham and creamy potatoes. 🍯
Spicy Pepper Sauce
If you love heat, add a spicy pepper sauce> to the cheese mixture. Stir in 1 tbsp hot sauce (like Frank’s RedHot) or ½ tsp cayenne pepper to the cheese sauce before spreading it over the potatoes.
For a smoky kick, add ½ tsp smoked paprika as well. This works especially well with black forest ham for a bold, spicy-sweet combination. 🌶️
Herb-Infused Oil
For a lighter, oil-based topping, drizzle herb-infused olive oil over the cheese layer before adding breadcrumbs. Heat 2 tbsp olive oil with 1 tsp dried rosemary and 1 tsp dried oregano, then cool before brushing it on.
This adds a Mediterranean twist while keeping the dish lighter and brighter. Perfect for a spring or summer adaptation! 🌿
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Sweet potatoes have a naturally sweeter taste and softer texture when cooked, which may not hold up as well in the layered structure. If you must use them, reduce baking time to 35-40 minutes and check for doneness early—they'll be ready sooner than russets. For best results, stick with russets for that classic fluffy interior.
How do I prevent the top from getting soggy?
The crispy top is all about timing and technique! First, ensure your breadcrumb mixture is dry and evenly spread. For extra insurance, sprinkle a thin layer of panko breadcrumbs directly on top of the cheese layer before adding the parmesan mix. Bake at 375°F until golden, then broil for just 1-2 minutes at the end. Avoid opening the oven door during baking to trap moisture.
Can I make this dish ahead of time?
This dish actually tastes better the next day. Assemble the casserole, cover tightly with foil, and refrigerate for up to 24 hours before baking. For a make-ahead meal, bake it completely, then let it cool before storing. Reheat covered at 350°F for 20-25 minutes until warmed through. The flavors meld beautifully overnight, making it perfect for holiday prep.
What's the best way to slice the potatoes evenly?
Uniform slices are key to even cooking. Use a mandoline slicer for perfect ¼-inch thick rounds, or carefully slice by hand with a sharp knife. For extra precision, freeze the potatoes for 15 minutes before slicing—they'll hold their shape better. If some slices are thicker, arrange them at the bottom of the dish where they'll cook longer.
How can I make this vegetarian?
Swap the ham for smoked tofu or mushrooms (like portobello or cremini) for a meaty texture. For extra flavor, marinate the tofu in soy sauce, maple syrup, and garlic before slicing. Use vegan cheddar cheese and ensure your breadcrumbs are egg-free. Add nutritional yeast to the cheese sauce for a cheesy depth. The dish will still be hearty and satisfying!