Scalloped Potatoes and Ham

Scalloped Potatoes and Ham is the kind of casserole that earns its place on holiday tables and weeknight menus alike: rich enough to feel celebratory, unfussy enough to make after a long day. Thinly sliced Russets or Yukon Golds soften into silky ribbons that are held together by a simple white sauce—a butter-and-flour roux stretched with whole milk—so the casserole is creamy without being gluey. Sharp cheddar gives the top a bright, savory snap while diced cooked ham adds salty pockets of meaty flavor; the contrast between tender potatoes and a golden, slightly crisped cheese crust is what makes each forkful sing.

What distinguishes this version is restraint: the sauce is just thick enough to coat and meld the layers, the potatoes are sliced uniformly so they cook evenly, and resting the bake before slicing ensures clean, generous portions rather than a collapsed slop. It’s a forgiving dish for cooks who want an impressive result without fiddly technique—assemble ahead to save time, choose a lower-sodium ham if you’re wary of salt, and don’t be afraid to broil briefly for a perfectly caramelized top. Serve it to a crowd, tuck it into holiday leftovers, or scale down for a cozy family dinner.