Potato-Ham Scallop

This old-school scalloped potato and ham casserole builds flavor through simple layering. Thin potato slices, cubed ham, and chopped onion get stacked in alternating rounds with dustings of flour that thicken into a rich, creamy sauce as the milk bubbles up through the layers during baking.

The flour-between-layers method is what sets this apart from scalloped potatoes that use a separate white sauce. As the casserole bakes covered, the flour absorbs the milk and ham drippings to create its own gravy right in the dish. The final uncover-and-crumb step gives you that golden, crunchy top that shatters against the soft, tender potatoes underneath.

Kitchen Tips

• Slice potatoes uniformly thin (about ⅛ inch) so they cook evenly. A mandoline makes quick work of this.
• Don’t skip the covered baking stage. The steam trapped inside is what cooks the potatoes through before you crisp the top.
• Use whole milk for the richest sauce. Low-fat milk works but produces a thinner gravy.
• Leftover holiday ham is ideal here since it’s already seasoned and adds smoky depth.

Variations

• Stir shredded cheddar or Gruyère between the layers for a cheesy scallop.
• Swap ham for smoked turkey or cooked bacon pieces.
• Add a layer of sliced leeks or shallots for a more refined flavor.