Old Fashioned Scalloped Potatoes and Ham Recipe: Ham-Infused Creaminess with Crispy Cornmeal Crown

This old-fashioned scalloped potatoes and ham recipe brings comfort food to life with layers of savory ham and velvety potatoes crowned in crispy cornmeal. The secret lies in slow-baked ham that infuses the dish with deep flavor while the potatoes develop a creamy texture with perfectly crisp edges.

I've perfected this technique over years of holiday gatherings, where it becomes the star of the meal.

The recipe starts with a flavorful ham roasted to crispy perfection, then layered with thinly sliced potatoes seasoned just enough to let the ham shine. A creamy sauce—made with milk, butter, and a touch of mustard—binds everything together, while a cornmeal topping creates that signature crispy crown.

The slow baking ensures tender potatoes and a sauce that clings to every bite.

What you'll end up with is a dish that's rich, comforting, and impossible to resist—creamy potatoes infused with ham flavor, topped with golden, crispy cornmeal that adds satisfying texture.

This is the kind of recipe that transforms an ordinary meal into something special, perfect for holidays or family dinners when you want to impress.

Serve with a simple green salad or buttery dinner rolls to soak up the creamy sauce. The leftovers reheat beautifully too, making it ideal for meal prep. Let's get started on this classic comfort dish that never goes out of style.

Ingredients for old fashioned scalloped potatoes and ham

Classic comfort ingredients that transform simple potatoes into a holiday-worthy dish.

The ham is the foundation—bone-in cuts from the deli counter deliver the best flavor. Look for pre-sliced ham at Whole Foods or Costco for convenience, but if you're ambitious, roast a whole ham first for deeper flavor. Russet potatoes are non-negotiable; their high starch content ensures that creamy texture. Peeled and sliced uniformly (about 1/8-inch thick) guarantees even cooking. For the cornmeal, Bob's Red Mill is my go-to—it toasts perfectly and creates that signature crispy crown. Fresh thyme from the grocery store's produce section adds brightness, but dried works in a pinch at one-third the amount.

No bone-in ham? Substitute high-quality deli ham (like Hormel) and add a splash of ham broth for moisture. Swap the milk for half-and-half if you prefer extra richness, but the creaminess comes from the butter and slow baking. The mustard adds subtle depth—Dijon is ideal, but yellow mustard works too. For a dairy-free option, use unsweetened almond milk and reduce the butter slightly. The flour is just for thickening; if you're gluten-sensitive, cornstarch in equal parts works perfectly. The cheddar topping is optional but adds a delightful contrast to the crispy cornmeal.

This dish reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes. Leftovers keep for 4-5 days in the fridge, though they're rarely around that long. For make-ahead convenience, assemble the dish (without baking) and refrigerate overnight—it develops even more flavor. The cornmeal topping can be prepped ahead and stored in an airtight container for up to 3 days. Serve with a simple green salad or crusty bread to soak up the creamy sauce, and you’ve got a showstopper for any gathering.

Step-by-step instructions for old fashioned scalloped potatoes and ham

Here's how to create layers of creamy ham-infused potatoes with a perfectly crispy cornmeal crown.

Begin by thinly slicing the 3 lb russet potatoes into ¼-inch thick circles using a mandoline or sharp knife. The slices should be uniform for even cooking. Soak the potato slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step prevents a gummy texture in your final dish.

In a large bowl, combine the drained potato slices with the 2 cups diced boneless fully cooked ham, 1 tbsp chopped fresh thyme leaves, 1 tbsp Dijon mustard, 1.5 tsp salt, and 0.5 tsp ground black pepper. Toss gently to distribute the ham evenly throughout the potatoes. The mustard adds subtle tang that balances the richness of the ham, while the thyme brings a bright herbal note that complements the creamy sauce.

In a medium saucepan, melt the 0.75 cup cold cubed unsalted butter over medium-low heat. Once melted, whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste. This creates a roux that will thicken your sauce beautifully. Gradually whisk in the 2 cups whole milk while continuing to stir constantly to prevent lumps from forming.

Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the 4 minced garlic cloves and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside. The sauce should be velvety but still pourable—this consistency ensures it perfectly coats each potato layer without making the dish soggy.

Preheat your oven to 375°F. In a 9x13-inch baking dish, create the first layer by arranging ⅓ of the potato-ham mixture in an even layer across the bottom. Pour ⅓ of the ham sauce over the potatoes, spreading it evenly with a spatula. Repeat this layering process twice more, ending with a final layer of potatoes topped with the remaining sauce.

Here's the secret to the crispy crown: Sprinkle the 0.25 cup yellow cornmeal evenly over the top layer of potatoes. The cornmeal will absorb moisture and create a golden, crunchy barrier when baked. This technique is what makes this dish stand out from traditional scalloped potatoes.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, remove the foil and increase the oven temperature to 400°F. Return the dish to the oven and bake uncovered for an additional 15-20 minutes until the top is deep golden brown and the cornmeal crown is crispy.

For the final touch, sprinkle the 1 cup shredded sharp cheddar cheese evenly over the top during the last 5 minutes of baking. The cheese will melt into a bubbly, golden blanket that adds rich flavor and visual appeal. Let the dish rest for 10 minutes before serving—this allows the layers to set slightly and makes slicing cleaner.

Use a sharp knife to cut through the crispy crown and serve warm. The contrast between the creamy, ham-infused potato layers and the crispy cornmeal topping creates a satisfying texture in every bite. Pair with a simple green salad or steamed vegetables for a complete meal that feels both comforting and impressive.

This dish holds well for 2-3 days in the refrigerator, making it perfect for meal prep. To serve leftovers, simply reheat covered in the oven at 350°F for 15-20 minutes until warmed through. The crispy crown may soften slightly, but the creamy potato layers will remain delicious.

Dietary considerations for these flavors

Gluten-Free Adaptations

To make this dish gluten-free, replace the all-purpose flour in the sauce with 2 tbsp cornstarch—it thickens just as effectively. For the cornmeal crown, ensure your yellow cornmeal is certified gluten-free (like Bob's Red Mill gluten-free blend).

The rest of the recipe remains the same, including the ham and potatoes, which are naturally gluten-free. 🌾

Dairy-Free Modifications

Swap the whole milk for unsweetened almond milk or oat milk to keep the dish dairy-free. Reduce the unsalted butter to ½ cup and add 2 tbsp olive oil to maintain creaminess.

The sauce will still coat the potatoes beautifully, though it may be slightly lighter. For extra richness, stir in 1 tbsp nutritional yeast for a cheesy flavor. 🥛

Lower-Carb Options

Replace the russet potatoes with cauliflower for a lower-carb version. Use 3 cups riced cauliflower (fresh or frozen, thawed and drained) mixed with 1 cup grated zucchini for texture. Reduce the cornmeal to 2 tbsp and bake uncovered for 25-30 minutes at 400°F—the cauliflower cooks faster than potatoes.

The dish will be lighter but still packed with ham flavor. 🥬

Sodium-Conscious Adjustments

Since ham is naturally high in sodium, opt for low-sodium deli ham (like Hormel Natural Choice) and reduce the salt to 1 tsp. Boost flavor with extra fresh thyme and garlic—both add depth without relying on salt.

For the sauce, use low-sodium chicken broth instead of milk if preferred, though the creamy texture will differ slightly. 🧂

Vegetarian Substitutes

Replace the ham with smoked tofu or mushrooms for a vegetarian twist. Marinate 1 cup crumbled smoked tofu in 1 tbsp soy sauce and 1 tsp liquid smoke for 10 minutes before layering.

Alternatively, use 8 oz sliced portobello mushrooms sautéed with garlic and thyme. The dish will still be hearty and flavorful, just without the ham. 🍄

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