Side Dishes
This old-fashioned scalloped potatoes and ham recipe delivers the perfect harmony of crispy cornmeal crowns and savory, tender ham that transforms any meal into a comforting classic.
The secret lies in layering thinly sliced potatoes with a rich cheese-milk mixture, then topping them with a golden cornmeal crust that crackles with every bite. I've perfected this technique over years of holiday gatherings, ensuring the ham stays juicy while the potatoes achieve that signature crispy top.
The beauty of this dish is in its simplicity—just a few key ingredients create layers of flavor that balance perfectly. A pan-seared ham steak adds depth, while the scalloped potatoes develop a creamy texture with a crispy, caramelized crust that's impossible to resist.
The combination of ham's savory richness and the potatoes' comforting cheesiness makes this a standout side dish for Sunday dinners or holiday feasts.
What you'll achieve is a dish that looks as impressive as it tastes: golden-brown cornmeal crowns on top, creamy potato layers beneath, and perfectly cooked ham that ties everything together.
The aroma alone will have everyone gathering at the table, and the first bite delivers that satisfying mix of textures and flavors that makes this recipe a timeless favorite.
Serve this alongside roasted vegetables or a fresh green salad for a complete meal that feels both nostalgic and refined. The ham preparation is flexible—whether you prefer a simple pan-sear or a honey-glazed finish, it pairs beautifully with the scalloped potatoes. Let's get started on creating this comforting classic!
Ingredients for old fashioned scalloped potatoes and ham
Twelve essential ingredients transform simple potatoes and ham into a nostalgic, restaurant-worthy classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Boneless Ham Steak 🥓 | 1 ½ lb | Pan-seared, thinly sliced |
| Medium-Sized Shallots 🧅 | 2 whole | Finely minced, 2 tbsp total |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for optimal creaminess |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Fine Cornmeal 🌾 | ¾ cup | Stone-ground preferred for texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Fresh Nutmeg 🌿 | ¼ tsp | Finely grated |
| Garlic Cloves 🧄 | 2 cloves | Minced, for ham seasoning |
| Honey 🍯 | 2 tbsp | For ham glaze option |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The Yukon Gold potatoes are non-negotiable—their buttery texture and creamy finish elevate this dish. Whole Foods or specialty grocery stores carry the best quality, but any reputable market will have them. For the ham, Smithfield or Hormel brands deliver consistent quality, but check for at least 10% fat content to ensure juiciness. The shallots should be firm and pale—avoid any with green sprouts. Freshly grated cheddar makes all the difference; Cabot or Tillamook are excellent choices, but any sharp white cheddar works. Cornmeal selection matters too: Bob's Red Mill stone-ground provides that signature crunch.
No Yukon Gold potatoes? Russets work in a pinch, though they'll absorb more liquid—drain them well after boiling. Substituting ham? Prosciutto or smoked ham adds depth, but adjust salt accordingly. Heavy cream can be swapped for half-and-half or whole milk>, though texture will differ slightly. For the cornmeal topping, crushed cornflakes> provide a similar crunch if needed. The nutmeg can be omitted if unavailable, but the dish loses its signature warmth without it. Always toast your cornmeal lightly in butter before adding to enhance its nutty flavor—this step is crucial> for that signature crispy crown.
Store any prepped potato layers in the fridge for up to 24 hours before baking, but assemble the dish immediately before baking to maintain texture. The ham steak should be cooked just before assembling—pan-sear to medium-rare> for optimal juiciness. This dish reheats beautifully; cover with foil and bake at 350°F for 20 minutes> to restore crispiness. Leftovers keep for 4 days> in the fridge, though the cornmeal topping loses its crunch after the first day. For holiday gatherings, double the recipe—this dish scales perfectly> and becomes even more impressive when served family-style.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just slice the Yukon Golds thin, layer them with ham and shallots, then pour in the cream. No chopping boards to wash, no extra pots. The oven does all the work while I sip coffee and pretend I’m not cooking.
- Ham-Cream Harmony: That salty-sweet ham steak melting into the creamy milk-heavy cream sauce? It’s the kind of flavor combo that makes you close your eyes mid-bite. The shallots add this subtle sweetness that ties everything together—like a hug from my grandma’s kitchen.
- Weeknight to Holiday: Between us, this is my go-to for lazy Sundays and Thanksgiving leftovers. Double the batch, reheat portions, or serve it as a side at your next dinner party. The ham makes it feel fancy, but it’s still my secret weapon for when I don’t want to slave over a meal.
- Budget-Buster Rewards: Yukon Golds and ham might sound fancy, but they stretch further than you’d think. A single ham steak feeds four, and the potatoes? They’re cheaper than restaurant sides. Plus, leftovers taste just as good reheated—honestly, I often make extra just for that.
Step-by-step instructions for old fashioned scalloped potatoes and ham
Master this classic technique for golden, crispy cornmeal crowns over tender ham layers.
Prepare the Ham and Potato Base
Begin by thinly slicing the 1.5 lb boneless ham steak against the grain into ¼-inch thick pieces. In a skillet over medium heat, cook the ham until just pink in the center—about 3-4 minutes per side. Remove from heat and set aside. In a small bowl, combine the 2 tbsp finely minced medium-sized shallots, 2 cloves minced garlic cloves, 2 tbsp honey, 0.5 tsp freshly ground black pepper, and 1.5 tsp diamond crystal kosher salt. Toss this mixture with the cooked ham to create a sweet-savory glaze.
While the ham cooks, peel and thinly slice the 3 lb yukon gold potatoes into ⅛-inch thick rounds. Arrange the potato slices in a single layer on a baking sheet and lightly brush each slice with whole milk to prevent browning. This step ensures even cooking and prevents the potatoes from sticking together during assembly.
Assemble the Scalloped Potatoes
Preheat your oven to 375°F. In a large, deep baking dish (at least 9x13 inches), spread ½ cup of the sharp white cheddar cheese evenly across the bottom. This creates a flavorful barrier that prevents the potatoes from sticking. Arrange half of the potato slices in a slightly overlapping pattern, ensuring they cover the bottom of the dish completely.
Spoon ⅓ of the ham mixture evenly over the potatoes, followed by ⅓ of the heavy cream. Sprinkle ⅓ of the fine cornmeal and ⅓ of the remaining sharp white cheddar cheese over the ham. Repeat this layering process twice more, ending with a final layer of potatoes. The key here is to distribute the ham and cream evenly—this guarantees each bite delivers perfect flavor balance.
Bake Until Golden and Bubbly
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the top is deep golden brown and the edges are crispy. The dish should be bubbling vigorously—this indicates the cream has thickened and the cornmeal crown has formed. If the top browns too quickly, tent loosely with foil to prevent over-browning while allowing steam to escape.
Here's the critical checkpoint: the potatoes should be tender when pierced with a fork, and the edges should pull away slightly from the dish, forming that signature crispy cornmeal crust. If the top isn't golden enough after 20 minutes, return it to the oven for 5-10 minutes more, watching closely to avoid burning.
Finish with Butter and Garnish
Remove the dish from the oven and immediately dot the top with cold, cubed unsalted butter. The butter will melt into the hot dish, creating a rich, glossy finish. Sprinkle with 0.25 tsp freshly grated nutmeg and 0.25 cup chopped fresh parsley for brightness. Let the scalloped potatoes rest for 10-15 minutes before serving—this allows the layers to set slightly and makes slicing cleaner.
The result should be a dish with a crispy, golden cornmeal crown, tender potatoes infused with ham flavor, and a creamy sauce that clings to every bite. Serve immediately with a simple green salad or crusty bread to soak up the rich sauce. The contrast of textures—crispy top, creamy filling, and tender potatoes—makes this dish truly special.
Pro Tips For Making Old Fashioned Scalloped Potatoes And Ham
- PARBOIL SLICED POTATOES: DESCRIPTION: Toss your Yukon Gold slices in boiling water for exactly 2 minutes before layering—this guarantees even cooking and prevents the dreaded gummy center. I learned this the hard way after serving mushy potatoes to a skeptical in-laws crowd. Trust me, the 2-minute rule is non-negotiable.
- SALT THE HAM WELL: DESCRIPTION: Generously season the ham steak with salt and pepper before slicing—it needs flavor to cut through the creaminess of the dish. I used to skip this, and the ham always tasted bland against the rich sauce. A pinch of black pepper on each slice makes a real difference.
- LAYER SHALLOTS LAST: DESCRIPTION: Tuck the shallots between potato layers after the first few are already in the dish—this keeps them from burning while the top browns. My grandmother swore by this, and she was right: the shallots stay tender and sweet instead of turning bitter.
- COVER WITH FOIL FIRST: DESCRIPTION: After the first 30 minutes in the oven, tent the dish with foil before baking uncovered to finish—this locks in moisture without steaming the potatoes into mush. I was skeptical until I tried it, and now I never bake scalloped potatoes any other way.
Essential equipment for this dish
Baking Dish Essentials
For this recipe, you'll need a large, deep baking dish—at least 9x13 inches—to accommodate the layered potatoes and ham. I recommend using a dark-colored, heavy-duty ceramic dish like Le Creuset or CorningWare for even heat distribution and that signature golden crust.
If you don’t have one, a glass baking dish works too, but it may require closer monitoring to prevent over-browning. 🌡️
Cornmeal Crown Tool
A fine-mesh sieve or sifter is key for creating that perfect crispy cornmeal crown. I use a Norpro stainless steel sifter to dust the cornmeal evenly over each layer, ensuring a uniform texture.
If you don’t have one, a fine-mesh strainer or even a paper coffee filter in a pinch will work—just be patient and shake gently to avoid clumps.
Precision Slicing Tools
Thin, even potato slices are non-negotiable for this dish. A mandoline slicer like the OXO Good Grips makes short work of it, but if you’re slicing by hand, a sharp chef’s knife and a ruler for guidance will help.
For the ham, a long, flexible slicing knife (like the Dexter-Russell) ensures clean, ¼-inch thick slices that cook evenly. Never skip the milk brush step—it prevents browning and sticking during assembly.
Temperature Control
An oven thermometer like the Thermoworks Oven Thermometer is a game-changer for maintaining the 375°F target temperature. Ovens vary wildly, and even a 25°F discrepancy can ruin the cornmeal crust.
I also recommend a digital instant-read thermometer (like ThermoWorks Thermapen) to check the potatoes’ internal temperature—210°F is the sweet spot for creamy, tender slices without mushiness.
Butter and Garnish Tools
For the final cold, cubed butter step, a small ice cube tray or parchment paper works perfectly to portion ½-inch cubes evenly. A microplane is ideal for grating fresh nutmeg, but a fine grater or even a spice grinder in a pinch will do.
Fresh parsley should be chopped with a sharp pair of kitchen shears or a chef’s knife for a clean, bright finish. 💫
Optional: Foil and Resting Rack
Keep a roll of heavy-duty aluminum foil handy for tenting during baking—this helps control browning while allowing steam to escape. For resting the dish, a wire cooling rack prevents soggy bottoms and makes slicing easier.
If you’re short on time, a clean kitchen towel draped over the dish works too, but the rack is the pro move for even cooling.
Nutrition facts
Frequently asked questions
Why does my cornmeal topping turn soggy instead of crispy?
This usually happens when the dish isn't baked long enough uncovered or the oven temperature fluctuates. Always bake uncovered for the final 15-20 minutes at 375°F—the steam needs to escape to create that crispy crown. If your oven runs hot, tent loosely with foil for the last 5 minutes to prevent burning while maintaining crispiness.
Can I make this ahead of time for holiday gatherings?
Assemble the dish completely (including ham layers) up to 24 hours ahead and refrigerate uncovered. Before baking, bake at 375°F for 5-10 minutes uncovered to dry the top slightly, then proceed with the full baking time. The cornmeal topping will still crisp up beautifully—just watch it closely during the final uncovered phase.
What's the best way to reheat leftovers without losing the crispy top?
Cover the dish with foil and reheat at 350°F for 20 minutes, then uncover for the last 5 minutes to restore crispiness. For single servings, microwave for 30 seconds covered, then finish under a broiler for 1-2 minutes to revive the texture. The key is minimal heat exposure to prevent sogginess.
Do I need to use Yukon Gold potatoes, or can I substitute?
While Yukon Golds are ideal for their creamy texture, Russet potatoes work in a pinch. Just boil them until slightly underdone (10 minutes instead of 12) and drain thoroughly to prevent a watery dish. For extra insurance, pat them dry with a kitchen towel before layering—they absorb more liquid than Yukons.
How can I make this dish vegetarian?
Replace the ham with thinly sliced mushrooms (sautéed with garlic and thyme) or smoked tofu marinated in soy sauce and maple syrup. For a cheesy twist, add ½ cup sharp cheddar to the cream mixture. The layering technique remains identical—just adjust the savory component to complement the potatoes' richness.