Ham and Scalloped Potatoes Recipe: Betty Crocker's Creamy Layered Classic

Betty Crocker’s ham and scalloped potatoes recipe delivers the ultimate comfort food experience—creamy, layered potatoes with perfectly seasoned ham that tastes like Sunday dinner. 🌟 Growing up in a Boston triple-decker, I learned this dish transforms simple ingredients into something heartwarming, especially when the kitchen smells like garlic and roasting meat.

The secret lies in the balance of rich cream sauce and crispy, golden potato layers, paired with a ham that’s tender enough to slice without falling apart.

This recipe simplifies the classic while keeping it restaurant-quality—no fancy techniques, just precise timing and layering. The ham roasts until juicy and caramelized, then glazes with a touch of honey and mustard for depth.

Meanwhile, the scalloped potatoes develop a velvety texture from the cream and cheese, with crispy edges that make every bite satisfying. It’s the kind of dish that feels indulgent yet comes together in under an hour.

By the time it’s done, you’ll have a creamy, golden casserole that’s impossible to resist—perfect for family dinners or holiday gatherings. The ham stays moist, the potatoes are tender yet firm, and the sauce ties everything together in a way that feels nostalgic and fresh at the same time.

This is comfort food at its finest, with just the right amount of effort to make it special.

Serve it straight from the baking dish for that classic presentation, or transfer to a platter for a more elegant touch. The leftovers reheat beautifully, too, making it ideal for meal prep. Let’s get cooking—this one’s a guaranteed crowd-pleaser.

Ingredients for ham and scalloped potatoes recipe betty crocker

Six essential ingredients transform into Betty Crocker's legendary ham and scalloped potatoes.

The ham is the foundation—bone-in center-cut stays juicier than boneless. Look for slices with visible fat marbling at Kroger or Whole Foods; pre-sliced hams often have less flavor. If using a whole ham, roast it first to 145°F internal temp, then slice against the grain. The potatoes? Russets are non-negotiable—their waxy texture holds up to slicing and layering. Soak the slices in cold water for 10 minutes before draining to remove excess starch, which prevents gummy layers. For the cheese, aged sharp cheddar melts better than mild varieties, and pre-shredded often contains anti-caking agents that make it clumpy.

No bone-in ham? Substitute with smoked ham steak, but add an extra 15 minutes to roasting time. Running low on heavy cream? Half-and-half plus 1 tbsp butter works in a pinch, though the texture won't be as rich. The honey can be swapped for maple syrup, but wildflower honey adds subtle floral notes that complement the thyme beautifully. For a vegetarian twist, replace ham with mushroom duxelles or crispy tofu bacon, though the dish loses its classic character. The flour is purely functional—if you're avoiding gluten, cornstarch works 1:1 for thickening, though the sauce may be slightly less velvety.

This casserole reheats beautifully—350°F for 20-25 minutes covered with foil, then uncovered for the last 5 minutes to crisp the top. Store leftovers in the fridge for up to 4 days, though the flavor peaks at day 2. For make-ahead prep, assemble the dish (without baking) up to 24 hours ahead; refrigerate uncovered to prevent sogginess, then bake as directed. Freeze unbaked portions for up to 3 months—thaw overnight in the fridge before baking. The ham glaze can be made separately and stored for 1 week in the fridge, perfect for drizzling over other dishes like mashed potatoes or grilled cheese.

Step-by-step instructions for ham and scalloped potatoes

Master this layered dish with rich, creamy potatoes and perfectly seasoned ham.

Preheat your oven to 375°F. Place the 2 lb bone-in ham on a cutting board and slice it into ½-inch thick pieces, cutting through the bone if needed. Arrange half the ham slices in a single layer on the bottom of a 9x13-inch baking dish.

Peel the 3 lb russet potatoes and slice them into ⅛-inch thick rounds using a mandoline or sharp knife. I like to soak the potato slices in cold water for 5 minutes to remove excess starch, then drain and pat them completely dry with paper towels. This prevents a gummy texture in the final dish.

In a medium saucepan, melt 4 tbsp butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown. Stir in the 2 tbsp all-purpose flour and cook for 1 minute to remove the raw taste.

Gradually whisk in the 2 cups heavy cream and 1 cup milk, stirring constantly until smooth. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and stir in the 1.5 cups shredded sharp cheddar cheese, 1 tbsp Dijon mustard, 2 tbsp honey, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. The sauce should be velvety but still pourable.

Spread half of the potato slices evenly over the ham in the baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes, then add the remaining ham slices. Top with the remaining potato slices and gently press down to create even layers.

Pour the remaining cheese sauce over the top, spreading it evenly with a spatula. The sauce should cover the potatoes completely but not pool heavily. If needed, add a splash of milk to thin it slightly. Cover the dish tightly with aluminum foil and bake for 45 minutes. This initial baking time ensures the potatoes soften without browning.

Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden brown and bubbly. Here's the trick: if the sauce starts to dry out, drizzle 2 tablespoons milk over the top and return to the oven for 5 more minutes. The dish is done when a knife inserted into the potatoes slides in easily and the cheese on top is fully melted and golden.

Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set slightly and makes slicing cleaner. Serve warm with extra cheese on top if desired—each bite delivers creamy, tender potatoes layered with perfectly seasoned ham and rich, herbed cream sauce.

Best sauces and condiments for these flavors

Classic Gravy Perfection

The golden-brown ham drippings are your secret weapon for elevating this dish. After roasting the ham, strain the juices into a saucepan and whisk in 2 tbsp all-purpose flour to create a roux. Gradually add 1 cup beef broth (I use Kraft Natural Beef Broth for simplicity) while whisking constantly.

Simmer for 5-7 minutes until thickened, then stir in 1 tbsp Dijon mustard and 1 tbsp honey for that same sweet-tangy balance you love in the scalloped potatoes. This gravy cuts through the richness beautifully and adds a nostalgic touch. 🥄

Creamy Horseradish Twist

For a zesty kick, stir 1 tbsp prepared horseradish into the cheese sauce before layering. The sharpness cuts through the creaminess and pairs perfectly with the ham. I like Gourmet Garden Prepared Horseradish because it’s consistent in heat.

Add it gradually and taste as you go—too much can overpower the dish. This works especially well if you’re serving it with a crisp green salad or steamed broccoli to balance the richness.

Brown Sugar Glaze

Skip the honey and mustard glaze for a caramelized twist. After roasting the ham, brush the slices with a mixture of 3 tbsp brown sugar, 2 tbsp apple cider vinegar, and 1 tsp smoked paprika.

Broil for 2-3 minutes until sticky and glossy. The deep, molasses-like flavor adds complexity that pairs wonderfully with the creamy potatoes. This glaze also reheats beautifully, making it perfect for leftovers. 🍯

Garlic-Herb Butter

For a lighter but equally flavorful option, melt 4 tbsp butter with 3 minced garlic cloves, 1 tsp dried thyme, and ½ tsp black pepper. Drizzle this over the ham slices before layering the potatoes.

The butter infuses the ham with aromatic flavors without adding extra moisture, keeping the potatoes perfectly creamy. I often make extra and serve it on the side for dipping bread—it’s a crowd-pleaser at any meal. 🧈

Sour Cream Swirl

Stir ½ cup sour cream into the cheese sauce just before baking to add tangy contrast. The sour cream also lightens the texture slightly, making the dish feel more refreshing. For extra flair, swirl the sauce with a knife before baking so it creates marbled patterns when golden.

This works especially well if you’re serving the dish with a side of roasted Brussels sprouts or a simple arugula salad. 🥛

Spicy Mustard Drizzle

Mix 2 tbsp Dijon mustard with 1 tbsp honey and 1 tsp cayenne pepper for a spicy-sweet drizzle. Brush this over the ham slices before layering or drizzle it over the finished dish.

The cayenne adds a subtle kick that wakes up the palate between bites. I like to serve this with a cool glass of Sparkling Apple Cider to balance the heat. 🌶️

Frequently asked questions