The humble potato transforms into something extraordinary when layered with smoky cheese, savory ham, and a velvety cream sauce.
These Smoked Gouda and Ham Scalloped Potatoes take a classic comfort food and elevate it with bold flavors that will make any dinner feel like a special occasion.
In fact, it’s a GREAT Christmas side dish!
Why You’ll Love This Recipe
These scalloped potatoes strike the perfect balance between creamy and hearty, making them substantial enough to satisfy while still feeling indulgent.
The smoked gouda adds a depth of flavor that regular scalloped potatoes simply can’t match, creating a sophisticated twist on a comfort food classic.
This dish can be partially prepared ahead of time, allowing you to get a head start on dinner or special occasions when you want to minimize day-of cooking.
It pairs beautifully with almost any protein—from holiday ham to weeknight chicken—making it versatile enough for any meal.
And perhaps best of all, these potatoes reheat wonderfully, so you can enjoy the leftovers for days to come (if there are any!).
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 large onion, thinly sliced
- 2 cups diced ham (about 12 ounces)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces smoked gouda cheese, shredded (about 2 cups)
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 tablespoons fresh parsley, chopped (for garnish)
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Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Using a mandoline or sharp knife, slice the potatoes to a uniform 1/8-inch thickness. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the other ingredients.
In a large saucepan, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5-6 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps from forming.
Add the thyme, nutmeg, salt, and pepper. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 3-4 minutes.
Remove the sauce from heat and stir in 1 cup of the shredded smoked gouda and 1/2 cup of the cheddar until melted and smooth.
Drain the potato slices and pat them dry with paper towels. Layer one-third of the potatoes in the bottom of the prepared baking dish, slightly overlapping them.
Sprinkle one-third of the diced ham over the potatoes, then pour one-third of the cheese sauce on top.
Repeat the layers twice more, ending with the cheese sauce on top.
Sprinkle the remaining smoked gouda and cheddar cheese over the top layer.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbling.
If you want an extra-crispy top, broil for 2-3 minutes, watching carefully to prevent burning.
Remove from the oven and let the potatoes rest for 15 minutes before serving. This allows the sauce to set slightly and makes serving easier.
Garnish with fresh chopped parsley just before serving.
Make-Ahead Tips
You can assemble this dish up to 24 hours in advance. Cover tightly with foil and refrigerate until ready to bake.
If baking from cold, add an extra 15-20 minutes of covered baking time.
The baked dish will keep in the refrigerator for up to 3 days. Reheat covered at a low temperature (325°F) until warmed through.
For best results when reheating, add a splash of milk or cream to maintain the creamy texture.
Print
Smoked Gouda and Ham Scalloped Potatoes
These scalloped potatoes strike the perfect balance between creamy and hearty, making them substantial enough to satisfy while still feeling indulgent. The smoked gouda adds a depth of flavor that regular scalloped potatoes simply can’t match, creating a sophisticated twist on a comfort food classic!
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings 1x
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 large onion, thinly sliced
- 2 cups diced ham (about 12 ounces)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces smoked gouda cheese, shredded (about 2 cups)
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
- Using a mandoline or sharp knife, slice the potatoes to a uniform 1/8-inch thickness. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the other ingredients.
- In a large saucepan, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5-6 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
- Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps from forming.
- Add the thyme, nutmeg, salt, and pepper. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 3-4 minutes.
- Remove the sauce from heat and stir in 1 cup of the shredded smoked gouda and 1/2 cup of the cheddar until melted and smooth.
- Drain the potato slices and pat them dry with paper towels. Layer one-third of the potatoes in the bottom of the prepared baking dish, slightly overlapping them.
- Sprinkle one-third of the diced ham over the potatoes, then pour one-third of the cheese sauce on top.
- Repeat the layers twice more, ending with the cheese sauce on top.
- Sprinkle the remaining smoked gouda and cheddar cheese over the top layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 25-30 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbling.
- If you want an extra-crispy top, broil for 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let the potatoes rest for 15 minutes before serving. This allows the sauce to set slightly and makes serving easier.
- Garnish with fresh chopped parsley just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
