These Ranch Scalloped Potatoes with Ham are a creamy, cheesy comfort dish featuring tender potatoes, savory ham, and a rich ranch-flavored sauce. Topped with fresh chives for extra flavor, it’s a hearty main dish that pairs perfectly with roasted vegetables!
😍Why You’ll Love These Scalloped Potatoes and Ham
These Scalloped Potatoes and Ham are a versatile dish that works as both a main course and a side. The simple ingredients come together to make a meal that feels special without being complicated. Plus, it’s a great way to use leftover ham, and the leftovers taste even better the next day!
If you love hearty and flavorful potato dishes, be sure to check out Creamy Garlic Mashed Potatoes, Dill Pickle and Ham Twice Baked Potatoes, Boursin Mashed Potatoes, or Lyonnaise Potatoes for more delicious inspiration!
✅Ingredient Notes
- Unsalted Butter: Essential for making a roux that thickens the sauce. If you only have salted butter, reduce the added salt to avoid over-seasoning.
- All-Purpose Flour: Works as a thickening agent for the sauce. For a gluten-free option, substitute with cornstarch (use half the amount) or a gluten-free flour blend.
- Ranch Seasoning Mix: Adds a tangy, herby flavor that’s the backbone of the dish. If you don’t have ranch seasoning, use a mix of dried dill, parsley, onion powder, garlic powder, and a pinch of salt.
- Kosher Salt & Black Pepper: Kosher salt dissolves more evenly, but regular table salt can work—just use slightly less. Freshly ground black pepper adds a more robust flavor than pre-ground.
- Whole Milk & Heavy Cream: These combine to make a rich, velvety sauce. You can substitute half-and-half for both or use plant-based milk (like unsweetened almond milk) with a bit of coconut cream for dairy-free options.
- Sharp Cheddar Cheese: Provides a strong, tangy flavor that balances the creamy sauce. If cheddar isn’t available, try gruyere, gouda, or even Colby Jack for a milder taste.
- Mozzarella Cheese: Adds a gooey, stretchy texture. For a more flavorful alternative, swap it with provolone or fontina.
- Potatoes: Yukon Golds are creamy and hold their shape, while Russets are starchier and make a softer dish. For a shortcut, use pre-sliced potatoes or a mandoline to slice them evenly.
- Cooked Ham: Adds a savory, smoky element. Leftover baked ham or deli-style ham works great. For a different twist, substitute cooked bacon or diced smoked turkey.
- Fresh Chives: A garnish that adds a bright, mild onion flavor and fresh color. If you don’t have chives, green onions or parsley can work as substitutes.
🔪How to Make Ranch Scalloped Potatoes and Ham
Preheat your oven to 400°F (200°C).
Using a mandoline, carefully slice the potatoes into thin, even slices about 1/8-inch thick. Be sure to use the safety guard provided with the mandoline to protect your fingers while slicing.
Make Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour, ranch seasoning, salt, and pepper, and cook for 1 minute.
Gradually whisk in the milk and cream, cooking until thickened. Remove from heat and stir in half the cheddar and mozzarella until melted. Set aside.
Layer: Arrange the potato slices in a skillet, sprinkle with ham, and pour the cheese sauce over. Top with the remaining cheese and ham.
Bake: Cover and bake for 60-70 minutes, then uncover and bake 8-10 minutes more. Broil for a golden, crispy top if desired.
Garnish: Let cool slightly, then garnish with the chives and adjust seasoning.
👨🍳Pro Tips
- Slice Potatoes Evenly: Use a mandoline or sharp knife to ensure even slices (⅛ to ¼ inch thick). This guarantees the potatoes cook uniformly and become perfectly tender.
- Use Room Temperature Dairy: Bring the milk and cream to room temperature before making the sauce. This helps prevent the mixture from curdling and ensures a smooth, creamy texture.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the sauce’s smoothness. Freshly shredded cheese melts better and enhances the dish.
- Choose the Right Potatoes: Yukon Golds are creamy and hold their shape, while Russets are starchier and make a softer, melt-in-your-mouth texture. Both work well—choose based on your preference.
- Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the layers set and makes it easier to serve without falling apart.
🥔🍖What to Serve with Ranch Scalloped Potatoes and Ham
This hearty dish pairs perfectly with light and fresh sides! Try a crisp green salad with a tangy vinaigrette to balance the richness, or roasted vegetables like asparagus, broccoli, or carrots. Warm dinner rolls or crusty bread are great for soaking up the creamy sauce. For a complete meal, serve with grilled chicken, roasted turkey, or a side of sautéed green beans.
🗄️Storage and Reheating
Store leftover Ranch Scalloped Potatoes and Ham in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the microwave or cover the dish with foil and warm in the oven at 350°F (175°C) until heated through.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Ranch Scalloped Potatoes and Ham
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 tablespoons ranch seasoning mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups whole milk, room temperature
- 1 cup heavy cream, room temperature
- 1 cup sharp cheddar cheese, shredded, divided
- 1 cup mozzarella cheese, shredded, divided
- 2 ½ pounds about 8 medium Yukon Gold potatoes or Russets, peeled and sliced into ⅛-inch – ¼-inch rounds
- 2 cups cooked or deli ham, diced into ¼-inch cubes, divided
- 1 tablespoon fresh chives, chopped for garnish
Instructions
- Preheat the oven to 400°F | 200°C.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, ranch seasoning, salt, and pepper, and cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in the milk and cream, whisking constantly to ensure a smooth mixture. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.
- Remove the saucepan from the heat and stir in half the cheddar and mozzarella cheeses. Mix until fully melted and creamy. Set aside.
- Prepare the Potatoes: Arrange the potato slices in a single layer at the bottom of a large (12-inch) oven-safe skillet, keeping the slices slightly fanned together to maintain their shape.
- Assemble the Dish: Sprinkle most of the ham evenly over the potatoes, reserving about 2 tablespoons for the topping.
- Pour the cheese sauce evenly over the potato layer, ensuring complete coverage. Sprinkle the remaining cheese and reserved ham on top.
- Bake the Potatoes: Cover the skillet with aluminum foil or a tight-fitting lid. Bake for 60-70 minutes, or until the potatoes are fork-tender.
- Uncover and bake for an additional 8-10 minutes to let the top lightly brown. For a crispier top, broil on medium heat for 2-3 minutes until the cheese turns golden and crispy. Keep a close eye to avoid over-browning.
- Garnish and Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with freshly chopped chives and adjust seasoning with additional salt and pepper if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish brought back so many childhood memories! The creamy ranch sauce was absolutely delicious, and the layers of potatoes and ham were perfectly cooked. My family devoured it, and there weren’t any leftovers!
Thank you, Lisa! I love that this recipe brought back memories for you. So glad it was a hit with your family!