Side Dishes
Marie Callender’s scalloped potatoes and ham recipe delivers the ultimate creamy, cheesy comfort dish with a crispy cornmeal crust that’s become a classic for good reason. This recipe captures the restaurant-quality layers of tender potatoes, savory ham, and rich cheese—all baked to golden perfection in the oven.
I’ve perfected the technique to ensure every slice delivers that satisfying mix of textures and flavors.
The secret to this dish lies in the layering technique: thinly sliced potatoes alternate with crispy ham and a velvety cheese sauce, all topped with a cornmeal crust that gets beautifully browned.
Unlike simpler scalloped potato recipes, this version includes the ham as a key protein, transforming it into a complete, satisfying meal that pairs perfectly with greens or a fresh salad. The slow baking process ensures tender potatoes without a gummy texture.
What makes this recipe stand out is the crispy top layer—achieved by mixing cornmeal with melted butter and cheese before baking. This creates a satisfying crunch that contrasts beautifully with the creamy, cheesy filling beneath.
The result is a dish that’s restaurant-worthy but simple enough to prepare for a weeknight dinner. Each bite combines the smoky flavor of ham, the richness of cheese, and the comforting texture of perfectly cooked potatoes.
This recipe works equally well as a main dish or side, making it versatile for holiday dinners or everyday comfort meals. The foolproof method ensures consistent results, so you can focus on enjoying the process rather than worrying about mistakes.
Let’s get started on creating this timeless classic that brings warmth and satisfaction to every table.
Ingredients for marie callender's scalloped potatoes and ham
Thinly sliced potatoes, rich ham, and a crispy cornmeal crust create this restaurant-worthy comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lbs | Thinly sliced, peeled preferred |
| Black Forest Ham 🥓 | 1 lb | Thinly sliced, deli-cut preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Extra-Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, for extra flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For creaminess |
| Unsalted Butter 🧈 | ½ cup | Melted, salted adjusted |
| Yellow Cornmeal 🌾 | ½ cup | Fine grind preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Dried Parsley Flakes 🌿 | ½ tsp | For garnish |
| Freshly Grated Nutmeg 🌿 | ¼ tsp | Fine grating preferred |
The potatoes are the foundation, so Yukon Golds are ideal—their buttery texture holds up beautifully during baking. Pre-peeled and pre-sliced potatoes from the grocery store save time, but if you're slicing yourself, aim for even 1/8-inch layers. For the ham, Black Forest or honey-glazed adds the perfect sweet-savory balance, though regular deli ham works in a pinch. Whole Foods and Kroger carry excellent pre-sliced options, but check for minimal added sodium if you're watching that. The cheese selection matters too—sharp white cheddar melts smoothly while extra-sharp adds that signature Marie Callender's bite. Always grate your own; pre-shredded contains anti-caking agents that prevent proper melting.
No Yukon Golds? Russets or red potatoes work, but parboil them first to prevent gumminess. Substituting ham? Smoked turkey or prosciutto delivers similar richness, though flavor profiles shift slightly. For the cheese, Gruyère or Emmental offer nutty depth, but stick to cheddar for authenticity. Heavy cream can be swapped for half-and-half or whole milk** (though texture may vary slightly). The cornmeal is non-negotiable for that signature crunch—Bob's Red Mill fine grind is my go-to, but any yellow cornmeal will do. For the spices, freshly grated nutmeg is essential; pre-ground loses potency quickly. Keep all dry ingredients in airtight containers away from moisture to preserve freshness.
This dish reheats beautifully—350°F for 15-20 minutes restores that crispy top layer. Store leftovers in the fridge for up to 4 days, covered with foil to prevent drying. For freezing, bake first, then portion into airtight containers with parchment between layers. Thaws overnight in the fridge or 2 hours at room temperature. The cornmeal topping can be prepped ahead and stored in the fridge for 2 days before assembly, making this a great make-ahead dish for holiday gatherings. Garnish with fresh parsley just before serving to maintain vibrant color.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just slice the Yukons thin, layer them with ham and cheese, and let the oven do the work. No chopping boards, no extra pots, just golden perfection waiting for you.
- Cheddar-Cream Dream: That combo of sharp and extra-sharp cheddar melting into creamy heavy cream? It’s like a hug in a dish. The ham adds this salty-sweet punch that makes every bite feel like a reward.
- Leftovers That Don’t Suck: Honestly, this reheats like a champ—crispy edges stay crispy, the filling stays creamy. I make a double batch on Sundays because it’s the only casserole my picky kids actually finish.
- Budget-Friendly Feast: Yukon Golds and Black Forest ham might sound fancy, but they stretch to feed four (or six if you’re generous). The cheese pulls its weight, and the cream makes it feel special without breaking the bank.
Step-by-step instructions for Marie Callender's scalloped potatoes and ham
Layering technique and precise timing create the signature crispy top and creamy texture.
Prepare the Potato and Ham Mixture
Peel the 2.5 lbs Yukon Gold Potatoes and slice them into ¼-inch thick rounds. I use a mandoline for even slices, but a sharp knife works too—just keep them consistent. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly. This prevents a gummy texture.
In a large bowl, combine the potato slices with 1 lb thinly sliced Black Forest Ham, tossing gently to distribute evenly. The ham should coat about half the potato slices, with some overlapping for maximum flavor infusion. Set aside while you prepare the cheese mixture.
Create the Creamy Cheese Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 1.5 cups heavy cream and 0.5 cup whole milk, bringing to a gentle simmer. Remove from heat and stir in the 2 cups shredded Sharp White Cheddar Cheese and 1 cup shredded Extra-Sharp White Cheddar Cheese until fully melted and smooth.
Return the sauce to low heat and whisk in the 0.5 tsp garlic powder, 0.5 tsp freshly ground black pepper, 1.5 tsp Diamond Crystal kosher salt, and 0.25 tsp freshly grated nutmeg. The sauce should coat the back of a spoon and have a velvety consistency. Taste and adjust seasoning—this is your flavor foundation, so don't skimp.
Assemble the Layers for Maximum Comfort
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread half the potato-ham mixture in an even layer. Pour half the cheese sauce over the potatoes, tilting the dish to ensure even distribution. Repeat with the remaining layers, finishing with the cheese sauce on top. This layered approach ensures every bite delivers creamy cheese and savory ham.
Sprinkle the 0.5 cup yellow cornmeal evenly over the top layer. This creates the signature crispy crust that sets this dish apart from standard scalloped potatoes. The cornmeal will toast beautifully while the potatoes bake, adding texture contrast.
Bake to Golden Perfection
Place the baking dish on the middle rack of your preheated oven and bake for 45 minutes. The top should develop a deep golden brown crust while the edges bubble slightly. If the top browns too quickly, tent loosely with foil after 30 minutes to prevent burning while allowing the center to cook through.
Check for doneness by inserting a knife into the center—it should come out hot but clean, with no raw potato clinging. The internal temperature should reach 190°F at the thickest part. Let the dish rest for 10 minutes before serving—this allows the layers to set and makes slicing easier.
Garnish and Serve Warm
Remove from the oven and sprinkle with 0.5 tsp dried parsley flakes for freshness and color contrast. The crispy cornmeal topping should be firm enough to hold its shape when sliced, while the interior remains creamy and rich. Serve immediately with a side of steamed green beans or a simple salad to balance the richness.
This dish delivers on both comfort and texture promises—the crispy cornmeal top contrasts beautifully with the creamy cheese layers and savory ham. The key is patience during baking and proper layering technique, which ensures each bite contains all the elements working together.
Pro Tips For Making Marie Callender'S Scalloped Potatoes And Ham
- PRECOOK THE HAM: Thinly slice the Black Forest ham before adding it to the dish—just 2-3 minutes in a hot skillet with a splash of water until the edges curl. This renders fat and crisps the edges without drying it out, so it stays juicy when baked. (Yes, it’s extra work, but trust me: soggy ham ruins everything.)
- SALT THE POTATOES: Toss the sliced Yukon Golds with 1/2 teaspoon salt right after slicing—let them sit in a colander for 10 minutes before layering. This draws out starch, so the top crust turns golden instead of gummy. I learned this the hard way after three batches of sad, pale scallops.
- LAYER CHEESE STRATEGICALLY: Skip dumping all the cheddar on top at once. Sprinkle half between potato layers and half on top—this guarantees melty pockets in every bite, not just a sad, melted cap. Extra-sharp cheddar? Use it sparingly on top for flavor punch, not just bulk.
- BAKE UNTIL GOLDEN, NOT JUST BUBBLY: Pull the dish out when the top is deep golden (not just bubbly or pale). If it’s underdone, broil for 1-2 minutes—watch like a hawk to avoid burning. Overbaking turns the cream layer into glue; underbaking leaves it wet. (I now set a timer for 5 minutes of broil time max.)
Regional styles of this dish
Southern Comfort Style
In the American South, this dish transforms into a heartier version with the addition of crispy fried onions sprinkled between layers and a dash of hot honey (2 tbsp) drizzled over the cheese sauce.
I like using Sweet Baby Ray's honey barbecue sauce for the honey element, which adds a subtle smokiness that pairs perfectly with the ham. Serve with a side of collard greens for a full Southern spread. 🌶️
New England Twist
Up north, the recipe gets a coastal flair by incorporating fresh lobster meat (½ lb, chopped) mixed into the cheese sauce. The briny sweetness of lobster elevates the dish to a decadent level, making it a showstopper for special occasions.
I recommend using Maine lobster when available, but frozen lobster tail works in a pinch. Garnish with chopped chives instead of parsley for a fresh, oniony aroma that complements the seafood. ⚡
Midwest Homestyle
The Midwest version keeps it simple but hearty, often using country ham instead of Black Forest ham for a deeper, saltier flavor. I like to add ½ cup diced pickles (sweet or dill) to the cheese sauce for a tangy contrast that cuts through the richness.
This regional take is perfect for potlucks and family gatherings, where hearty portions are always appreciated. The cornmeal topping remains a staple, ensuring that signature crunch everyone loves. 💛
Pacific Northwest Adaptation
Out west, the dish gets a lighter touch with the addition of fresh dill (2 tbsp, chopped) and smoked paprika (½ tsp) to the cheese sauce. The dill adds a bright, herbal note that balances the richness, while the paprika introduces a subtle smokiness that pairs beautifully with the ham.
I also like to use wild rice blend instead of regular rice for a side dish, as it complements the earthy flavors of the scalloped potatoes. 🌿
French-Inspired Béchamel
For a more sophisticated take, replace the heavy cream with a classic béchamel sauce made from equal parts milk and butter, thickened with a roux. This French-inspired version adds a velvety smoothness to the dish, while still maintaining the crispy cornmeal topping.
I like to finish it with a sprinkle of Gruyère cheese (½ cup, grated) for a nutty depth that elevates the flavor profile. This version is perfect for dinner parties where you want to impress your guests. 🍷
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover tightly with foil and bake at 375°F for 55-60 minutes (10 minutes longer than fresh). The extra time compensates for the cold start. For best results, add 5 minutes of uncovered baking at the end to crisp the cornmeal top.
What if I don't have cornmeal?
Use crushed cornflakes or panko breadcrumbs as a 1:1 substitute for the cornmeal topping. For extra crunch, mix in 1 tablespoon melted butter with the substitute. The texture will be slightly different but still delicious. This works especially well for gluten-free adaptations.
Why did my potatoes turn out gummy?
Gummy potatoes usually mean excess starch wasn't removed. Always soak sliced potatoes in cold water for 10 minutes before draining and patting completely dry. Another cause could be underbaking—aim for 190°F internal temperature at the thickest part. If using russet potatoes, parboil them for 5 minutes first to prevent breakdown.
Can I make this dish without ham?
Yes! Replace the ham with smoked sausage crumbles (½ lb), diced bacon (6 slices), or chopped mushrooms (1 cup) for umami depth. For a vegetarian version, add 1 cup spinach or kale between layers. The key is maintaining the savory element that balances the cheese. Adjust seasoning accordingly—meat substitutes often need extra salt.
How do I reheat leftovers without drying them out?
Cover the dish with foil and reheat at 350°F for 15-20 minutes. For extra moisture, add 1 tablespoon milk or cream to the top before reheating. Microwave reheating works too—cover with a damp paper towel and heat in 30-second intervals until warmed through. The cornmeal topping may soften slightly but will crisp again when reheated properly.