It was one of those evenings where the week’s chaos finally caught up with me—work deadlines looming, the house a mess, and honestly, zero energy for anything complicated. I rummaged through the fridge and spotted some leftover ham and a block of Gruyere I’d been meaning to use. Scalloped potatoes had been a distant memory from family dinners, but I figured, why not? I threw together what I now call my Creamy Scalloped Potatoes with Ham and Gruyere, not expecting much beyond a quick, comforting meal.

The first bite was a quiet surprise—rich, cheesy, with just the right hint of smoky ham, and those tender potato layers soaking up all that creamy goodness. It wasn’t fancy, but it felt like a warm hug after a long day. Since that accidental win, this recipe has sneaked its way into my weeknight rotation more times than I can count. It’s simple, honest comfort food that doesn’t ask for much but gives back plenty.

What really sold me? How the Gruyere melts perfectly into the sauce, creating that silky texture that clings to every potato slice. Plus, the ham adds a salty depth without overpowering the dish. It’s the kind of recipe that’s easy enough to whip up when you’re wiped out but still impressive enough for unexpected guests. Honestly, it’s become my go-to whenever I want something that feels like a little celebration in a bowl.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 1 hour, it’s perfect for busy weeknights or when you need a cozy dish without fuss.
• Simple Ingredients: Uses pantry staples and common fridge finds—no last-minute grocery runs.
• Perfect for Comfort Food Cravings: Ideal for chilly evenings, family dinners, or when you want a meal that just feels like home.
• Crowd-Pleaser: Kids and adults alike ask for seconds thanks to the creamy, cheesy layers.
• Unbelievably Delicious: The combination of Gruyere’s nuttiness and savory ham with tender potatoes creates a flavor profile that’s hard to beat.

This isn’t your ordinary scalloped potatoes recipe. The secret is in layering thinly sliced Yukon Gold potatoes with a luscious cream sauce infused with garlic and shallots, then layering generous chunks of smoked ham and bubbling Gruyere cheese throughout. The technique of baking it slowly allows all those flavors to meld beautifully, making every forkful melt in your mouth.

What makes it stick with me is how versatile it feels. Whether I’m making it last minute or prepping it for a special occasion, it never fails. It’s the kind of comfort food that’s rich yet balanced, familiar yet a bit elevated—just enough to make you feel like you’re treating yourself without any complicated steps.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh touches to keep things bright and flavorful.

• Yukon Gold potatoes, thinly sliced (about 2 pounds / 900 g) – Their creamy texture holds up well during baking without turning mushy.
• Smoked ham, diced (about 1 cup / 150 g) – Adds savory depth; leftover ham works perfectly here.
• Gruyere cheese, shredded (1 ½ cups / 150 g) – The star cheese for that nutty, melty richness. I usually grab Emmi or Président brands for consistent quality.
• Heavy cream (2 cups / 480 ml) – Creates the luscious sauce; you can swap for half-and-half for a lighter version.
• Unsalted butter (3 tablespoons / 45 g), softened – For richness and to help with browning.
• Garlic (2 cloves), minced – Brings aromatic warmth.
• Shallots (1 small), finely chopped – Adds subtle sweetness.
• All-purpose flour (2 tablespoons / 16 g) – To thicken the cream sauce gently without lumps.
• Fresh thyme (1 teaspoon), chopped – Offers an earthy herb note, though dried thyme works in a pinch.
• Salt and freshly ground black pepper to taste – Key for balancing all the flavors.
• Nutmeg (a pinch) – A classic touch that complements creamy dishes beautifully.

Optional but recommended:

• Gruyere rind (if you have it) – Toss it in the cream while warming for an extra flavor boost, then remove before layering.
• Fresh parsley for garnish – Adds a pop of color and freshness.

Equipment Needed

• Mandoline slicer or a sharp chef’s knife – For thin, uniform potato slices. I use a mandoline; it saves time and ensures even cooking.
• Large mixing bowl – To toss the potatoes with seasoning and herbs.
• Medium saucepan – For preparing the cream sauce.
• 9×13 inch (23×33 cm) baking dish – Perfect size for layering and baking evenly.
• Whisk – To blend the cream sauce smoothly without lumps.
• Oven mitts and aluminum foil – To cover the dish during baking and protect the top from burning.

If you don’t have a mandoline, a sharp knife works, but slice carefully and try to keep slices thin and even. For budget-friendly options, glass or ceramic baking dishes are great and distribute heat well. Keep your knives sharp—makes all the difference with potato prep.

Preparation Method

1. Preheat your oven to 350°F (175°C) and butter your baking dish lightly to prevent sticking.
2. Prepare the cream sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and chopped shallot, cooking gently for 2-3 minutes until fragrant and translucent—don’t let them brown.
3. Whisk in the flour and cook for 1 minute to eliminate the raw taste, stirring constantly to avoid lumps.
4. Gradually pour in the heavy cream, whisking continuously to keep the sauce smooth. Add the fresh thyme, a pinch of nutmeg, salt, and pepper. Simmer on low for about 5 minutes until the sauce thickens slightly. If using, add the Gruyere rind now and remove it before assembling.
5. Slice the potatoes: Using a mandoline or sharp knife, slice the Yukon Gold potatoes about 1/8-inch (3 mm) thick. Toss them gently in a large bowl with a pinch of salt and pepper.
6. Assemble the dish: Spread a thin layer of the cream sauce on the bottom of the baking dish. Arrange a layer of potato slices to cover the base, then sprinkle some diced ham and a handful of shredded Gruyere over the potatoes.
7. Repeat the layering process—cream sauce, potatoes, ham, and cheese—until all ingredients are used, finishing with a generous layer of Gruyere on top.
8. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
10. Let the dish rest for 10 minutes before serving—this helps the sauce thicken up and makes it easier to slice.

Tips: If the sauce seems too thick before baking, stir in a splash more cream or milk. Watch the top carefully during the last 10 minutes to avoid burning—tent with foil if needed. You’ll know it’s ready when the potatoes are soft but still hold their shape, and the cheese forms a golden, slightly crispy crust.

Cooking Tips & Techniques

One of the trickiest parts is getting the potato slices just right. Too thick, and they take forever to cook; too thin, and they might turn mushy. Using a mandoline slicer is a game-changer—it saves so much time and keeps the slices uniform.

When making the cream sauce, patience is key. Cook the garlic and shallots gently to draw out their sweetness without burning. Adding flour gradually and whisking constantly prevents lumps, giving you that silky texture we all crave.

Don’t skip the resting time after baking—it lets the sauce set up nicely, so your servings hold together instead of turning into a soupy mess. Also, layering the ham throughout the dish, not just on top, ensures every bite gets that smoky hit.

I’ve learned the hard way to watch the oven closely near the end. The cheese can go from perfectly golden to burnt in minutes, so keep an eye on it. If the top browns too fast, covering loosely with foil helps without sacrificing the crust.

Multitasking tip: While the dish bakes, clean up your workspace or prep a simple side salad, so everything’s ready when the potatoes come out warm and inviting.

Variations & Adaptations

• Vegetarian version: Skip the ham and add sautéed mushrooms or caramelized onions for savory depth.
• Gluten-free: Use a gluten-free flour blend instead of all-purpose to thicken the sauce safely.
• Seasonal twist: Swap fresh thyme for rosemary in the fall or add chopped fresh chives in spring for a bright note.
• Low-carb adaptation: Replace potatoes with thinly sliced cauliflower florets for a lighter, keto-friendly dish.
• Alternate cheese: Try swapping Gruyere with sharp white cheddar or fontina for a different flavor profile.

Personally, I once tried adding a touch of Dijon mustard to the cream sauce for a subtle tang—it was a nice surprise that cut through the richness without overpowering the classic flavors.

Serving & Storage Suggestions

This dish shines best warm, fresh from the oven with that golden, bubbly top. Serve it alongside a crisp green salad or steamed green beans to balance the richness. A glass of dry white wine or a light beer pairs beautifully, cutting through the creaminess.

To store leftovers, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven covered with foil to keep it moist—about 20 minutes should do.

Freezing is possible but may affect the texture slightly. If freezing, cool completely, wrap well, and thaw overnight in the fridge before reheating.

Flavors tend to deepen after resting, so sometimes I make this a day ahead, which honestly makes it even better the next day. Just remember to reheat gently to avoid drying out the potatoes.

Nutritional Information & Benefits

One serving (about 1 cup / 200 g) of Creamy Scalloped Potatoes with Ham and Gruyere offers approximately:

Calories	320 kcal
Protein	15 g
Fat	20 g
Carbohydrates	18 g
Fiber	2 g

This recipe provides a good balance of protein from the ham and cheese, along with carbs from potatoes. Yukon Gold potatoes offer potassium and vitamin C, while Gruyere contributes calcium and phosphorus for bone health. Using fresh thyme adds antioxidants and a subtle herbaceous note.

For those watching carbs, swapping potatoes for cauliflower lowers carbohydrate content significantly. Keep in mind the dish contains dairy and pork, so it’s not suitable for dairy-free or vegetarian diets without adjustments.

From my experience, this recipe feels hearty yet not overly heavy, which makes it a satisfying comfort meal that keeps you fueled without the sluggish aftermath.

Conclusion

There’s something quietly satisfying about this Creamy Scalloped Potatoes with Ham and Gruyere recipe that keeps me coming back. It’s simple, approachable, and delivers that warm, cheesy comfort without needing a lot of fuss or fancy ingredients. Whether you’re cooking for yourself after a hectic day or pulling together a cozy meal for friends, this dish fits the bill.

Feel free to tweak the herbs, cheese, or add your favorite extras—the recipe is forgiving and flexible. I love how it brings people together around the table, everyone savoring those tender potato slices and rich, melty cheese with hints of smoky ham.

If you give it a try, I’d love to hear how you make it your own or what your favorite variation turns out to be. Cooking is all about sharing flavors and stories, after all. Here’s to many cozy meals ahead!

FAQs

Can I use a different type of cheese instead of Gruyere?

Absolutely! Swiss, fontina, or sharp white cheddar work well. Just choose cheeses that melt smoothly for the best texture.

How thin should I slice the potatoes?

About 1/8-inch (3 mm) thick slices are ideal. Thin enough to cook evenly but thick enough to hold their shape.

Can I prepare this dish ahead of time?

Yes, you can assemble it the day before, keep it covered in the fridge, and bake it fresh when ready. Just add extra baking time if baking straight from cold.

Is it possible to make this recipe dairy-free?

You can substitute heavy cream with coconut milk and use dairy-free cheese alternatives, but the flavor and texture will differ from the original.

What’s the best way to reheat leftovers?

Reheat covered in a 350°F (175°C) oven for about 20 minutes until warmed through. Avoid microwaving to keep the texture intact.

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