Easy Scalloped Potatoes with Ham (Just 4 Ingredients!)
My Easy Scalloped Potatoes with Ham is one of those ‘retro’ dishes that makes you want to put on your stretchy pants and slippers. Yep, that’s this dish my friends, but with the “EASY” built in because it’s done with a ‘skip those steps’ ingredient.
Easy, yet it’s got all those soft layers of starchy potatoes, salty ham, and a garlicky, herby cheese sauce that smells like soft Grandma hugs.
Weird analogy? Ok, maybe,… but once you try them … you’ll understand.
Ingredient Lineup and Variations
✅ Russet Potatoes: I like to use these type because of the high starch content. It helps thicken the sauce while they bake, and I just like the mouthfeel when they’re perfectly baked. Also, I’ll peel them if I’m serving them to company, but when I’m tired, heck no, I’ll leave those skins on. Extra nutrients and honestly, more importantly, less prep!
✅ Ham: I usually use diced ham steak, but leftover baked ham works just as well. Keep the dice pretty small so it distributes evenly through the layers. Also, careful about adding extra salt to the recipe as you’re layering because the salt can add all that you need.
✅ Boursin Cheese (Garlic & Herb): This creates the creamy, flavorful sauce with virtually zero effort. Garlic & Herb is classic, but Shallot & Chive, Black Pepper, or Caramelized Onion all work beautifully here. (not sponsored, btw).
✅ Cream (18% / Table Cream): 18% cream gives the sauce richness without being too heavy. Half-and-half works the same, and whole milk or even 2% can be used if you want it lighter (see tips below for thickening). I have made them with whipping cream and I find it’s WAY too rich.
Optional Ingredient: Parmesan, Havarti, or even mozzarella to sprinkle on top for golden cheesiness.
How To Make Scalloped Potatoes The Easy Way
🧀 First Things First (Sauce Setup)
Before you even look at the potatoes:
- Let the Boursin come to room temperature
- In a bowl, mix 1 box Boursin + 1 cup liquid
- Stir until mostly smooth
Small lumps are totally fine they melt beautifully in the oven but if the lumps bother you, run an immersion blender through the mixture. Set this aside while you prep the potatoes.
🥔 How to Build the Layers (No Stress Version)
Grease a baking dish really well. (Alternatively, line it with parchment paper.)
Next:
- Layer sliced potatoes on the bottom
- Sprinkle lightly with diced ham
- Spoon over 3–4 tablespoons of sauce
- Add black pepper
- Repeat
SaltyPot Note: 👉 I’ve made this both peeled and skin-on.
For company, I peel. For home? Skins stay on … less prep, more nutrients.
🔥 Bake Time & Oven Notes
Cover the dish tightly with foil and bake. After a while, remove the foil and test the potatoes with a knife. If there’s resistance, re-cover and bake another 10 minutes.
Final step (optional but delicious):
- Remove foil
- Sprinkle lightly with parmesan, gouda, havarti, mozzarella, or cheddar
- Broil 5–10 minutes until golden and bubbly
Let rest 10 minutes before serving. This helps the sauce set up and slice cleanly.
🍽 How to Serve Creamy Scalloped Potatoes
- With a crisp green salad – I find it keeps thing lighter, and it’s great for lunch.
- Alongside roast chicken or pork – This gives a heartier dinner, something a bit more filling.
- Or solo, straight from the dish, standing at the counter – I actually did this the day I made the one in the photos! So no judgment here!)
❄️ Fridge and Freezer Friendly?
Yes and yes. In fact, these cheesy potatoes freeze beautifully.
- Cool completely
- Portion and wrap tightly
- Fridge for 3 days, or freeze up to 2 months
Reheat covered at 350°F until warmed through, or microwave individual portions gently.
📌Did You Know………..
Slice thickness affects bake time: Thinner slices of potato cook faster and soften more evenly. If your slices are a bit thicker (1/4″ or more), expect closer to an hour and a bit of total bake time. This dish is forgiving .. just check and adjust.
❓Recipe FAQ’s
- What If I Don’t Have Boursin Cheese?
No panic. You’ve got options:
– Cream cheese + garlic + dried herbs
– Ricotta mixed with a splash of cream
– Soft goat cheese thinned with milk
……………..Remember, we aim for creamy + flavorful here, not perfection. - What if I’m Using a Lighter Milk?
If you’re using whole milk or 2%, whisk 1 teaspoon cornstarch into the milk before mixing it with the cheese. This gives the sauce more body as it bakes and prevents a watery finish.
Bookmark this one and you’ll see that the future you will thank present you. This versatile dish is definitely creamy, cozy, and tired-human approved. 🥔🧀 Thanks for stopping by The Salty Pot today – see you next time!
~Joanne
Easy Scalloped Potatoes with Ham
These 4-ingredient easy scalloped potatoes with ham recipe is made with russet potatoes, creamy Boursin cheese, and a simple cream sauce for a cozy, comforting dish that’s rich without being heavy.
Ingredients
- 5 Potatoes, russets, medium sized. (4 if they are large)
- 1 cup Ham, diced very small
- 1 block of Boursin cheese, Garlic and Herb
- 1 cup of 18% (light) cream
- Optional: 1/2 cup grated parmesan, havarti, or any other kind of cheese you prefer.
- Pepper
Instructions
- Preheat the oven: Convection oven: 375°F or Conventional oven: 400°F
- Prepare the baking dish: Use a 9 x 9-inch square or 7 x 11-inch rectangularbaking dish. Generously grease the dish with butter, oil, or nonstick spray
- Make the cheese sauce: Place the cheese in a bowl and let it come to room temperature. Slowly, whisk in 3/4 cup of the cream. Use the last 1/4 cup to loosen the mixture if it's too thick. Stir until mostly smooth (small lumps are fine and will melt during baking).
- Assemble:
1. Arrange a layer of thinly sliced potatoes over the bottom of the prepared dish
2. Sprinkle lightly with diced ham
3. Spoon 3–4 tablespoonsof the cheese sauce over the layer
4. Add black pepper (optional)
5. Repeat layering potatoes, ham, sauce, and pepper until all ingredients are used
6. Pour any remaining sauce evenly over the top - Cover and bake: Cover the dish tightly with foil and bake for 45-50 minutes.
- Check for Doneness: Remove foil and test potatoes with a knife. If the knife meets resistance, re-cover and bake an additional 10 minutes.
- Add topping and finish baking: Remove the foil and sprinkle lightly with optional cheese (parmesan, gouda, havarti, mozzarella or cheddar). Return to the oven and broil for 1-2 minutes or until it's golden and bubbly.
- Rest 10 minutes before serving.
Notes
Liquid Options
- 18% cream (table cream) or half-and-half gives the best balance of richness and structure.
- Whole milk or 2% milk can be used for a lighter dish
- If you're using a lighter milk, whisk 1 teaspoon cornstarch into the milk before mixing it with the cheese to help thicken the sauc
Cheese Alternatives
If you don’t have Boursin, you can substitute:
- Cream cheese + garlic + dried herbs
- Ricotta mixed with a splash of cream
- Soft goat cheese thinned with milk
- Russet potatoes are ideal due to their higher starch content, which helps naturally thicken the sauce
- Yukon Golds can be used but will produce a slightly looser, creamier texture
- Potato slice thickness affects bake time — thinner slices cook faster and more evenly
Potato Types
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 10gUnsaturated Fat: 7gCholesterol: 73mgSodium: 429mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 14g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
