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You'll Need Five Starchy Russets to Make this Scalloped Potato Recipe, Which Will Have You Coming Back for More!

May 06, 2025

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Cheesy Scalloped Potatoes with Ham and Mushrooms

You're in for a treat with yet another potato recipe. But on the heels of the recent holiday and looking to use up the lingering bits of ham in my refrigerator, who could blame me? Nevertheless, my Cheesy Scalloped Potatoes with Ham and Mushrooms are a popular request by my family. Loved for the dish's creamy texture and rich flavor, it's a modern scalloped potato adaptation that I've been making for more than, well, let's say, a few years.

Not Your Traditional Scalloped Potatoes!

In full disclaimer, I should tell you that I've never claimed to be a purist about scalloped potatoes. So, while some recipes for the dish will tell you to lose the cheese and let the flavor develop purely from the potatoes, milk, onions, salt, and pepper, I confess to doubling down on it. After all, we are from Wisconsin, and we love our cheese!

But don't confuse this scalloped potato recipe with similar dishes, such as au gratin potatoes, which typically include only a crust of cheese or melty cheese with toasted breadcrumbs spread over the top. In this dish, the cheese is tucked between the luscious layers.

Overall, I feel the cheese adds a little more richness and flavor. Ultimately, the finished dish has a beautiful golden crust that begs hungry eaters to dig in. But still, using cheese is only a smidgen of the whole story.

So, please pull up a chair, grab your favorite cuppa, and get set to dish on everything scalloped potatoes, tracing their culinary journey from ancient to modern forms.

How to get this recipe:

You can access the Cheesy Scalloped Potatoes with Ham and Mushrooms digital recipe card on GfreeDeliciously.com. Once there, you can easily adjust the servings, add ingredients to your grocery list, read about the equipment and resource recommendations we’ve used to make it, and quickly print, pin, or favorite it!

Keep scrolling 👇 for a quick summary of the recipe below. 👩‍🍳

As an added benefit to paid subscribers, you can download a 3-ring-binder-ready printable recipe PDF. Find it at the end of this post to print or save for building a cookbook of all your favorites!

To get even more potato-centric, read:

The Home Cook's Guide to Potatoes: LFN #239

Kymberley Pekrul

Mar 24

The Home Cook's Guide to Potatoes: LFN #239

The Home Cook's Guide to Potatoes: Starchy, Waxy, All-Purpose Potatoes & Their Best Cooking Uses

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The Origins of Scalloped Potatoes: A Culinary Journey

Come along for a quick ride into the fictional time machine that some may remember from the 1960s American cartoon television series The Adventures of Rocky and Bullwinkle and Friends. In today's Peabody's Improbable History journey, we find ourselves on an adventure with Sherman (Peabody's adopted boy) through the Wayback Machine (WABAC) to transport us back to explore the dish of scalloped potatoes…

Ancient Beginnings

We can trace the roots of scalloped potatoes to various ancient civilizations that utilized tubers and dairy products in their cooking. The earliest known records of potato cultivation date back to the Andean region of South America, where indigenous peoples domesticated potatoes over 7,000 years ago. These early societies likely only prepared potatoes, boiling or roasting them alongside other ingredients.

However, history also shows us that ancient European cultures had recipes made with potatoes and dairy; for example, the Romans used cheese and milk in many dishes and layered vegetables with dairy products.

Potatoes' Introduction to Europe

But of course, we can't jump into the story of scalloped potatoes without beginning with the 16th century, when Spanish explorers brought the potato back to Europe from the New World. Initially met with skepticism, the potato started gaining acceptance in several countries' culinary traditions. The British and the Irish, in particular, embraced the tuber, integrating it into their diets as a staple food.

Among those countries was France, which notably contributed to popularizing potato-based cuisine. The French were pioneers in embracing potatoes as a fundamental ingredient, swiftly creating an array of delectable potato dishes. Perhaps most famous among France's earliest documented potato recipes is the "pommes de terre au gratin," featuring thinly sliced potatoes layered with cream and cheese.

The French dish "Pommes de terre au gratin" is frequently regarded as an early version of scalloped potatoes. This dish features thinly sliced potatoes, cream, and cheese, resembling the ingredients found in scalloped potatoes. We can assume that French chefs probably experimented with various adaptations for the recipe, which ultimately paved the way for the dish we know as scalloped potatoes.

Scalloped Potatoes Evolution

With roots in the Old French word "escaloper," meaning to shell or cut, the term "scalloped" eventually evolved in the culinary context, referring to various food preparations baked in a creamy sauce, often topped with breadcrumbs, cheese, or a combination of both.

The first printed recipe for scalloped potatoes appeared in the 19th century, with references to "potatoes au gratin" showing that the French had begun to embrace this layered dish. Then, by the late 1800s, in the United States, scalloped potatoes found their way into cookbooks as settlers sought to incorporate potatoes into their diets in comforting and hearty dishes.

Popularity in American Cuisine

In America, scalloped potatoes gained immense popularity throughout the 19th and 20th centuries, becoming a staple in everyday home cooking and holiday feasts. Still, the dish was often varied—some cooks added onions, garlic, and different types of cheese, while others incorporated meats, such as ham or bacon.

During the mid-20th century, convenience foods emerged, bringing packaged scalloped potato mixes into households nationwide. These products made the dish easier to prepare, allowing families to enjoy the rich flavors of scalloped potatoes without the labor of layering and baking from scratch.

Modern Interpretations

Today, scalloped potatoes continue to evolve, with chefs and home cooks breaking the rules and experimenting with fresh ingredients and innovative twists to the dish. One only needs a simple online search to produce more scalloped potato recipes than most cooks would ever want to make in a lifetime.

Scalloped potato variations abound, from mixing in cheeses such as Gruyère, smoked Gouda, or Blue Cheese to adding fresh herbs such as thyme and rosemary. Some foodie cooks even suggest vegetables like kale, spinach, broccoli, or peppers to add nutritional value while texturing the contrast between the potatoes' soft texture and the vegetables' crispness, adding another layer to this classic dish.

Favorite Gadgets & Tools for making this recipe…

Click the image above for the equipment, ingredients, and other resources used in making this recipe.

💭 Before you get started...

All purist and traditional recipes aside, and contrary to how I grew up eating scalloped potatoes made with a can of mushroom soup for the sauce, I hope you agree that this recipe is a keeper. It tastes delicious and is easy to make. And you don't need to worry about the potatoes swimming around in a pool of soup, requiring that you serve it up in a bowl.

To make it, you'll caramelize sweet onions that intertwine with the savory notes of ham. At the same time, we brown roughly chopped Baby Bella mushrooms to impart a delightful umami depth to elevate the dish. For the sauce, our easy technique combines equal parts of warmed half-n-half and heavy cream with just a bit of gluten-free all-purpose flour* whisked in to achieve a perfectly creamy, not-too-rich sauce that hangs out between the layers, ensuring the perfect consistency.

When you assemble the layers, you'll quickly realize that I, too, am a rule-breaker in my interpretation of the recipe. I add two types of cheese (gasp!) to my scalloped potatoes, which I believe emphasizes the rich, buttery flavor of the spuds themselves.

The history of scalloped potatoes is a delicious testament to the evolution of food over centuries, reflecting cultural exchanges, agricultural advancements, and changing social norms. From ancient cooking practices combining tubers with dairy to modern culinary innovations, scalloped potatoes have become a comforting and versatile way to eat them worldwide. Whether served at family gatherings, holiday meals, or as an everyday side dish, this dish remains a cherished part of the world's culinary heritage, inviting all who partake to savor a taste of history.

*If a gluten-free diet is not your concern, regular all-purpose flour will produce the same result.

Thanks for stopping by. Have an excellent beginning to Spring!

Cheesy Scalloped Potatoes with Ham and Mushrooms

Gluten-Free + Corn-Free, Egg-Free, Grain-Free, Nut-Free, Pescatarian, Soy-Free

Cheesy Scalloped Potatoes with Ham and Mushrooms are hearty and indulgent. Conveniently including leftover ham, this scalloped potato recipe makes a stand-alone meal, especially when paired with a simple salad or vegetable. Alternatively, you can serve it with or without the meat as a delicious counterpart to other foods like baked chicken, pork chops, or roast beef. It's one of those potato side dish recipes that can complement just about anything.

Equipment

1 Small Rectangular Baker or Similar Size 8x8” Casserole Dish
1 Medium Skillet
1 Mandoline or Food Processor with Slicing Blade Attachment
1 Cutting Board
1 Medium Bowl or 4-cup Liquid Measuring Cup
Aluminum foil
Utensils (Cook’s Knife, Measuring Cups and Spoons, Whisk, Rubber Spatula or Large Spoon)

Ingredients

▢ 2 tablespoons Butter plus more to butter the baking dish

▢ 1 small sweet Onion diced

▢ Baby Bella Mushrooms, about eight mushrooms, roughly chopped

▢ 1 cup of Ham diced

▢ 1 cup Half-and-Half

▢ 1 cup Heavy Cream

▢ 3 tablespoons gluten-free All-Purpose Flour

▢ Black pepper to taste

▢ 1/2 cup Colby Cheese grated

▢ 1/2 cup Monterey Jack Cheese grated

▢ 5 medium Russet Potatoes, about the size of an avocado

Instructions

Preheat the oven to 350°F. Butter an 8x8” or similar-sized casserole dish.

Prep the Ingredients

Heat the butter in a medium skillet. Add the onion and mushrooms, cooking until the onions caramelize and the baby Bella's brown, about 2-4 minutes. Stir in the diced ham and cook 1-2 minutes more until thoroughly heated. Remove from the burner and set aside.
In a microwave-safe bowl or large glass liquid measuring cup, combine the half-and-half and cream, microwaving it for 1-2 minutes until it is warm but not scalded. Whisk in the flour and pepper until the sauce is thoroughly combined; set aside. [1]
Mix the two grated cheeses and set aside until needed.
Slice the potatoes into skinny 1/8-inch thick slices. [2]

Assemble the Casserole

Layer about one-half of the skinny potato slices into the prepared casserole dish. Sprinkle on half of the onion, mushroom, and ham mixture, then half of the grated cheese, followed by half of the sauce. Repeat the layering one more time.

Bake and Serve

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for about 15 more minutes until the cheese becomes golden brown and the dish's contents are hot and bubbly around the edges. [3]
Serve straight from the casserole dish using a large spoon for guests to scoop and enjoy!

Kitchen Notes:

Footnotes:

[1] I omit salt because the ham and the cheese are salty all on their own, so if you choose to add any salt, do it sparingly.

[2] I recommend using a mandoline or food processor with the slicing blade attachment, which will help to slice the potatoes uniformly thin. If using a mandoline, be extra careful to stay safe and not to get your fingers in the way and cut them![3] To double-check the dish's doneness, insert a fork into the center of the potatoes in the casserole. The fork should be easy to insert and remove from the potatoes without pulling them out.

Make Them in Advance

If you're wondering if you can make scalloped potatoes in advance, the good news is that you can. The following are my best tips for making them successfully, so your dish gets glowing reviews.

The first tip for prepping the potatoes in advance is to remember that sliced raw potatoes cannot be cut or sliced and refrigerated as-is because they will oxidize and turn gray.

Instead, Dr. Potato at the Idaho Potato Commission (IPC) recommends refrigerating the potatoes in a large bowl filled with water and a tablespoon of lemon juice or white vinegar. You'll want to ensure the potatoes are fully submerged and not store them beyond 24 hours. When ready to use them in your dish, drain the water and pat the potatoes dry.

Alternatively, you can blanch sliced raw potatoes by cooking them in boiling water for 1-2 minutes until they become slightly rubbery. Then remove them from the heat, rinse them in cold running water, pat them dry, and keep them in the fridge for up to two days beforehand. Use them as directed in the recipe, and they will finish cooking in the oven.

How to Bake Scalloped Potatoes in Advance

Whether you're prepping this dish to take along to a church supper or family potluck, making it ahead to save time in the kitchen during holidays, or even for good old weeknight suppers, rich and creamy scalloped potatoes are an easy way to knock off an entire dish from your to-do list ahead of time.

Prepare the recipe as directed, covering and baking it for 30 minutes. Remove the aluminum foil, and let it cool completely to room temperature.
When cooled, re-cover the casserole dish tightly with the aluminum foil and store it in the refrigerator for up to three days. If you desire to garnish the top with fresh herbs, more cheese, or any other toppings, reserve them to add before reheating.

Feel free to follow the same process to freeze cooked and cooled scalloped potatoes, but keep in mind that freezing will likely affect the dairy-based sauce. And while the dish will still be perfectly edible when reheated, the potatoes will have a slightly different texture. If this idea bothers you, freezing may not be the ideal choice.

How to Reheat Scalloped Potatoes

Reheating this scalloped potato side dish is super easy. While the oven preheats to 350°F, place the previously refrigerated dish on the counter. Add any desired extra cheese, herbs, or toppings, then reheat the potatoes for about 30 minutes or until the dish's contents are hot and bubbly around the edges.

Enjoy the Recipe! Scroll to the end for the downloadable PDF, which you can print and save to your recipe binder.

L♥VE this recipe? Have you tweaked it to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.