Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!

Recipe Summary

prep:
25 mins
cook:
1 hr 21 mins
total:
1 hr 46 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.

  • Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.

  • Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.

  • Bake in the preheated oven until the top is lightly browned, about 1 hour.

Nutrition Facts

473 calories; protein 20g 40% DV; carbohydrates 40.6g 13% DV; fat 25.9g 40% DV; cholesterol 76.7mg 26% DV; sodium 1024.6mg 41% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2017
1.8.17 I should have followed my gut on this, but I hate to change a recipe, particularly when I’m the first to review it. I see absolutely no reason to parboil the potatoes in this recipe. If you just slightly overcook the potato slices, you end up with a dish of broken and mashed-up potatoes...yeah, that’s what happened to me. I felt certain I’d like the taste, and I certainly did, but the potato consistency was not “scalloped potatoes.” Have made a good number of scalloped and au gratin potato recipes over the years, and I’ve never pre-cooked the potatoes, particularly sliced potatoes, and I never will again. You won’t be disappointed in the cheese sauce or the taste of this recipe, but I’d recommend you NOT parboil the potatoes, and adjust your cooking time, if necessary (and save yourself a dirty pan to wash). Read More
(42)

Most helpful critical review

Rating: 2 stars
01/07/2019
I found the sauce way to heavy for this casserole. Next time I make it I will lessen the flour. Read More
(3)
79 Ratings
  • 5 star values: 60
  • 4 star values: 18
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/09/2017
1.8.17 I should have followed my gut on this, but I hate to change a recipe, particularly when I’m the first to review it. I see absolutely no reason to parboil the potatoes in this recipe. If you just slightly overcook the potato slices, you end up with a dish of broken and mashed-up potatoes...yeah, that’s what happened to me. I felt certain I’d like the taste, and I certainly did, but the potato consistency was not “scalloped potatoes.” Have made a good number of scalloped and au gratin potato recipes over the years, and I’ve never pre-cooked the potatoes, particularly sliced potatoes, and I never will again. You won’t be disappointed in the cheese sauce or the taste of this recipe, but I’d recommend you NOT parboil the potatoes, and adjust your cooking time, if necessary (and save yourself a dirty pan to wash). Read More
(42)
Rating: 4 stars
01/19/2017
This will be my go to recipe for scalloped potatoes. I followed the recipe except I didn't have the mustard so I omitted that. I also didn't parboil the potatoes like another reviewer suggested. Instead I sliced my potatoes quite thin and baked them longer. Love the flavor of the cheese sauce. It's just like how my mom made them! Read More
(11)
Rating: 5 stars
02/11/2018
I did read the reviews on this recipe. The only two things I did differently from the recipe were not parboiling the potatoes and no mustard (my husband is not a fan of mustard). I used Yukon Gold potatoes sliced about 1/4 inch and baked for 2 1/2 hours. Sometimes a good recipe just needs to bake to be done to perfection. Read More
(9)
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Rating: 5 stars
11/15/2019
Don't question it, just do it! These scalloped potatoes were AMAZING. I didn't add or delete anything. I followed the recipe to a "t" and it came out delicious. So delicious, in fact, that everyone wanted leftovers for the next day lunch. One of the best dishes I've followed/made from Allrecipes....awesome! Read More
(3)
Rating: 2 stars
01/06/2019
I found the sauce way to heavy for this casserole. Next time I make it I will lessen the flour. Read More
(3)
Rating: 5 stars
02/03/2019
absolutely wonderful, I did add extra cheese, who doesn't like extra cheese Read More
(2)
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Rating: 4 stars
06/08/2019
I always looked for a recipe that came close to Mom's. Since she's no longer with me to give me the ingredients, I've not found a recipe quite as close in years. This is an easy recipe real close to what I grew up on. If you like scalloped potatoes, this one's for you. Read More
(2)
Rating: 5 stars
09/29/2018
Loved it! I followed advise from other reviewers and did not boil potatos before hand. I sliced the potatoes very thin added a pinch of cayenne pepper to sauce increased temp to 375 and cooked for 65 minutes. It was delicious! I will definitely be making this again! Read More
(1)
Rating: 4 stars
01/31/2018
It was good. I would make it again. I think I would add more ham next time. Read More
(1)