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Ham and Scalloped Potatoes


"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!"
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1 h 46 m servings 473 cals
Original recipe yields 10 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the top is lightly browned, about 1 hour.

Nutrition Facts

Per Serving: 473 calories; 25.9 g fat; 40.6 g carbohydrates; 20 g protein; 77 mg cholesterol; 1025 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 16
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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. ...

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....

Very good. I also did not boil the potatoes. The family loved them.

This is extremely like the recipe my mother made and the one I make only instead of melting the cheese in the white sauce she layered schredded cheese and it melted throughout the casserole. T...

This was delicious!!! I did not parboil the potatoes before baking, however if you are pressed for time, I would parboil them. I just would not cook them all the way. I did not have onions on ha...

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 ...


It was good. I would make it again. I think I would add more ham next time.

Recipe was great. I did do as others suggested and didn't pre-cook the potatoes. Just adjust the time to bake. It did take about 2 hours and my potatoes were very thinly sliced. the sauce/ potat...

The Dijon mustard is what makes this recipe different and oh so good! I’ve made scalloped potatoes and ham for years and this is exceptional. No need to parboil the potatoes so long as you slice...