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

Betty Crocker’s creamy ham and scalloped potatoes recipe is the kind of comforting dish that feels like a warm hug on a cold day.

I first tried this version during a Boston winter when I needed something hearty enough to feed a crowd but simple enough to pull together after work. The secret lies in those perfectly layered potatoes—tender, buttery, and baked until golden—with ham that adds just the right amount of savory depth.

This recipe delivers restaurant-quality results without requiring fancy techniques. You’ll start by parboiling the potatoes to ensure they cook evenly, then layer them with a rich cream and cheese sauce that becomes velvety as it bakes.

Pre-cooked ham slices make this even easier, though I always opt for a thick-cut ham for that extra flavor. The dish bakes in the oven until the top is golden and bubbling, releasing an aroma that transforms any kitchen into a cozy gathering spot.

What makes this recipe truly special is how it balances simplicity with indulgence. Every layer of creamy potatoes and savory ham creates a texture that’s crispy on the edges and tender in the center, all while maintaining that signature Betty Crocker comfort.

It’s the kind of dish that pairs perfectly with roasted vegetables or a simple green salad, making it ideal for family dinners or holiday gatherings.

The best part? Leftovers reheat beautifully, so you can enjoy this creamy masterpiece for days. Whether you’re feeding a hungry family or treating yourself to a comforting meal, this recipe delivers on every promise. Let’s get started on creating your own layered perfection.

Ingredients for ham and scalloped potatoes recipe betty crocker

Creamy layers of potatoes, rich ham, and velvety cheese—just 13 ingredients for ultimate comfort.

The potatoes are non-negotiable—Russet gives you that fluffy texture, but Yukon Golds work too if you prefer creamier slices. Costco or Trader Joe's usually have the best prices for 3-pound bags. Peeled and sliced evenly? That's key for even baking. I always grab extra ham—thick-cut Black Forest or Honey-Baked slices add that perfect salty-sweet balance. The onion and garlic? Freshly minced makes all the difference, but pre-chopped works in a pinch (just rinse it first).

No thick-cut ham? Regular deli ham with a sprinkle of brown sugar mimics that depth. Out of Gruyère? Extra sharp cheddar works just as well. The cream should be full-fat—half-and-half cuts costs but loses richness. For a lighter version, swap half the cream for low-fat milk, but trust me on the full-fat version for that classic Betty Crocker feel. The flour is just to thicken the sauce—arrowroot powder works too if you're avoiding gluten.

This bakes best in a 9x13-inch dish—don't skimp on the size. Leftovers reheat beautifully—350°F for 15 minutes until bubbly. Keeps 4 days in the fridge or 3 months frozen. I always make double batches because it's that good. The cheese gets extra gooey when reheated, so don't skip the broiler for 2 minutes at the end if you're serving immediately.

Step-by-step instructions for ham and scalloped potatoes

Betty Crocker's classic method delivers perfectly creamy, golden layers every time.

Start by peeling the 3 lb russet potatoes and slicing them into ¼-inch thick rounds. I like to use a mandoline for even slices—just be careful with those fingers! 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 is crucial for crispy layers instead of mushy ones.

Cut the 1 lb thick-cut ham into ¼-inch thick slices. You'll want about 6 slices total for your 6-serving dish. Arrange the ham slices on a baking sheet and broil for 2-3 minutes until they're lightly browned and crispy around the edges. This pre-broiling adds incredible flavor to your scalloped potatoes.

In a medium saucepan, melt the ½ cup unsalted butter over medium heat. Add the thinly sliced 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and cook for another 30 seconds until fragrant—don't let it brown or it'll turn bitter.

Sprinkle the 2 tbsp all-purpose flour over the onion mixture and whisk vigorously for 1-2 minutes until smooth. Gradually pour in the 2 cups heavy whipping cream while whisking constantly to prevent lumps. Add the ½ cup milk, 1.5 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in the 2 cups shredded cheddar cheese and ½ cup gruyère cheese until completely melted and smooth. The sauce should be rich and velvety—this is where all that creamy goodness comes from. Taste and adjust seasoning if needed, then remove from heat.

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter. Start by arranging a single layer of potato slices in the bottom of the dish, slightly overlapping them. Sprinkle about ⅓ of the ham slices over the potatoes. Pour ⅓ of the cheese sauce evenly over the ham layer.

Repeat the layering process: add another layer of potatoes, then another ⅓ of the ham, and finally another ⅓ of the cheese sauce. Finish with the final layer of potatoes, then top with the remaining ham slices and remaining cheese sauce. The layers should be about 3 inches deep in your baking dish.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly. You'll see the cheese forming a beautiful crust on top—that's your signal it's ready.

Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set and makes serving easier. The result should be creamy, cheesy layers with crispy edges and perfectly cooked potatoes throughout. Each bite delivers that rich, comforting combination of ham, potatoes, and velvety cheese sauce.

Make-ahead tips for this ham and scalloped potatoes recipe betty crocker

Prep Ahead for Baking Day

I always prep the potatoes and sauce the night before—I slice the 3 lb russet potatoes into ¼-inch rounds and soak them in cold water with a pinch of salt to keep them fresh. Drain and pat dry before storing in an airtight container in the fridge.

For the sauce, I make it up to 2 days ahead and store it in a sealed container. The flavors deepen overnight, and reheating is a breeze. 🥔

Freezer-Friendly Assembly

Here's my secret for make-ahead baking: Assemble the entire dish in your 9x13-inch baking dish (including sauce and ham), cover tightly with plastic wrap, then refrigerate for up to 24 hours before baking.

When ready, bake straight from the fridge at 375°F for 1 hour 15 minutes—just add 15 extra minutes uncovered at the end. No thawing needed! The cold start ensures even cooking.

Ham Prep Shortcut

Skip the broiling step entirely by using pre-cooked, honey-glazed ham slices from the deli counter. I like Honey-Baked or Black Forest varieties—they add sweetness that balances the savory potatoes.

Arrange them in the dish while still cold, then cover and refrigerate overnight. The flavors meld beautifully during the overnight rest. 🍖

Reheating Leftovers Like a Pro

For best results, reheat leftovers covered with foil at 350°F for 15-20 minutes until bubbly. For extra crispiness, broil for 2-3 minutes at the end. I always add a splash of milk or cream to restore moisture.

Store leftovers in airtight containers for up to 4 days or freeze for 3 months—just thaw overnight in the fridge before reheating.

Holiday Make-Ahead Hack

For Thanksgiving or Christmas, I double the recipe and assemble it in two 9x13-inch dishes. After the initial 45-minute covered bake, I remove one dish to cool completely, then refrigerate it overnight.