The Ultimate Scalloped Potatoes & Smoked Ham Bake

A cozy, one-pan wonder for chilly nights.

There is something magical about the combination of salty, pan-seared ham and thin-sliced potatoes swimming in a velvety béchamel sauce. While many modern recipes reach for a can of “Cream of Mushroom” soup, we’re doing it the old-school way: a quick homemade roux that elevates this dish from a basic side to the star of the show.

This dish is the perfect solution for leftover holiday ham, but it’s just as good with thick-cut steaks from the deli. Let’s get cooking!

Ingredients

• 1 lb Ham, sliced 1/2-inch thick (diced or whole steaks)
• 1 tbsp Bacon fat (for that smoky depth)
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1 ½ cups Whole milk
• ¼ tsp Sea salt (adjust based on the saltiness of your ham)
• ¼ tsp Freshly cracked black pepper
• 6 to 8 Medium Yukon Gold or Russet potatoes, sliced into 1/8-inch rounds

Instructions

1. Prep the Oven and Dish Preheat your oven to 325°F (165°C). Grease a 9×13 inch casserole dish (or a deep 2-quart baker) generously with butter or cooking spray.

2. Sear the Ham In a large skillet over medium-high heat, melt the bacon fat. Add the ham slices and sear for 3–4 minutes per side until golden brown and caramelized. Transfer the ham to the bottom of your prepared casserole dish, spreading it out evenly.

3. Build the Béchamel Wipe out your skillet (or use a small saucepan). Melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the “raw” flour taste—it should look slightly foamy.

4. Thicken the Sauce Slowly pour in the milk a splash at a time, whisking constantly to prevent lumps. Continue simmering and whisking until the sauce is thick enough to coat the back of a spoon. Stir in the salt and pepper.

5. Layer and Bake Arrange the sliced potatoes over the ham in slightly overlapping rows (shingled). Pour the warm white sauce evenly over the potatoes, using a spatula to ensure it seeps down into the layers.

6. The Two-Step Bake

• Cover: Tightly cover the dish with aluminum foil. Bake for 30 minutes. This steams the potatoes so they become buttery soft.
• Uncover: Remove the foil and bake for another 30–40 minutes. The sauce will bubble, and the top layer of potatoes will develop beautiful golden-brown edges.

Pro-Tips for Success

• Slice Thin: For the best texture, use a mandoline slicer to get the potatoes consistently thin. If they are too thick, they may stay crunchy!
• Add Cheese: Want to make it “Au Gratin”? Stir 1 cup of shredded sharp cheddar into the sauce before pouring it over the potatoes.
• Resting Time: Let the casserole sit for 10 minutes after pulling it out of the oven. This allows the sauce to set so it isn’t runny when you serve it.

The Ultimate Scalloped Potatoes & Smoked Ham Bake

This elevated take on a mid-century classic transforms simple pantry staples into a gourmet family dinner. We’ve traded the canned soups for a rich, silky homemade béchamel and added a smoky sear to the ham using rendered bacon fat. The result is a perfect harmony of tender, thinly sliced potatoes and savory, caramelized ham, slow-baked until golden and bubbling. It’s the quintessential "warm hug in a bowl" that’s easy enough for a Tuesday but impressive enough for a holiday brunch.

Cooking Method: Baking Cuisine: American Courses: Dinner

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Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins Difficulty: Beginner

Ingredients

Servings

• 1 lb Ham, sliced 1/2-inch thick (diced or whole steaks)
• 1 tbsp Bacon Fat (for that smoky depth)
• 2 tbsp Unsalted butter
• 2 tbsp All-Purpose Flour
• 1 ¹⁄₂ cups Whole Milk
• ¹⁄₄ tsp Sea Salt (adjust based on the saltiness of your ham)
• ¹⁄₄ tsp Freshly cracked black pepper
• 6 Medium Yukon Gold or Russet potatoes, sliced into 1/8-inch rounds

Instructions

Prep the Oven and Dish

1. Preheat your oven to 325°F (165°C). Grease a 9x13 inch casserole dish (or a deep 2-quart baker) generously with butter or cooking spray.

Sear the Ham

1. In a large skillet over medium-high heat, melt the bacon fat. Add the ham slices and sear for 3–4 minutes per side until golden brown and caramelized. Transfer the ham to the bottom of your prepared casserole dish, spreading it out evenly.

Build the Béchamel

1. Wipe out your skillet (or use a small saucepan). Melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the "raw" flour taste—it should look slightly foamy.

Thicken the Sauce

1. Slowly pour in the milk a splash at a time, whisking constantly to prevent lumps. Continue simmering and whisking until the sauce is thick enough to coat the back of a spoon. Stir in the salt and pepper.

Layer and Bake

1. Arrange the sliced potatoes over the ham in slightly overlapping rows (shingled). Pour the warm white sauce evenly over the potatoes, using a spatula to ensure it seeps down into the layers.

The Two-Step Bake

1. Cover: Tightly cover the dish with aluminum foil. Bake for 30 minutes. This steams the potatoes so they become buttery soft.
2. Uncover: Remove the foil and bake for another 30–40 minutes. The sauce will bubble, and the top layer of potatoes will develop beautiful golden-brown edges.

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