Ina Garten Scalloped Potatoes And Ham

Scalloped potatoes and ham always sounded like something I should love—but somehow, it never quite delivered. Too heavy, too salty, or just bland under all that cream.

But Ina’s version—simple, confident, and thoughtfully balanced—changed my mind.

Here’s how I made it mine while staying true to what makes it such a standout.

What Surprised Me Most (In a Good Way)

This isn’t just a casserole. The thyme isn’t a throwaway herb; it grounds the dish. The flour-butter base gives the sauce a delicate, velvety texture (not gluey), and the optional cheddar—added only at the end—feels like a finishing touch, not a main character.

Also, letting the dish rest after baking was a game-changer. It firms up just enough so every scoop holds together, but the inside stays luxuriously creamy.

Not Just What—But Why

• Butter (⅓ cup) – It builds the roux. I once tried using less—regretted it. This is not the time to be shy.
• Diced onion (1 small) – Sautéed until soft, it adds a mellow sweetness that plays quietly in the background.
• All-purpose flour (⅓ cup) – Thickens the sauce. Whisk it into the butter and onions for 2 minutes so it doesn’t taste raw.
• Thyme (½ tsp) – Fresh or dried both work. It adds a subtle, woodsy flavor that cuts through the richness.
• Milk (3 cups) – Whole milk is best. Skim made the sauce watery and sad.
• Chicken broth (½ cup) – Adds savoriness. I tried water once—it flattened the whole thing.
• White potatoes (3 lbs, ⅛” sliced) – Russets or Yukon Golds work. I use a mandoline for even slices.
• Cooked ham (2 cups, diced) – Go for thick-cut, not deli-sliced. Smoky, but not overpowering.
• Sharp cheddar (1 cup, optional) – Only on top, during the final 15 minutes. Adds richness without overwhelming the sauce.
• Fresh parsley (optional) – Not essential, but a little green goes a long way visually.

Swaps That Actually Worked

• Vegetarian version – Skip the ham, double the onion, and use vegetable broth. Still comforting.
• Lactose-free – I tested it with unsweetened almond milk and plant-based butter. The sauce was a bit looser, but still delicious.
• Cheese twist – I swapped cheddar for Gruyère once. It was fantastic—nutty, melty, and elegant.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Potatoes were undercooked	Sliced too thick	Use a mandoline or slice to exactly ⅛ inch
Sauce separated	Boiled too hard	Whisk gently and keep the heat low
Top browned too fast	Oven was too hot or pan was too close to top	Cover loosely with foil for the first 50 minutes

How to Make Ina Garten’s Scalloped Potatoes and Ham

1. Prep – Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Sauté – In a saucepan over medium-low heat, melt ⅓ cup butter and cook 1 small diced onion until soft (about 5 minutes).
3. Build sauce – Add ½ tsp thyme and ⅓ cup flour. Cook for 2 minutes. Reduce heat and slowly whisk in 3 cups milk. Stir constantly until thick and smooth. Add ½ cup chicken broth, salt, and pepper. Bring just to a boil, then remove from heat.
4. Layer – In the dish, layer ⅓ of the sliced potatoes, ⅓ of the diced ham, and ⅓ of the sauce. Repeat until all ingredients are used, ending with sauce on top.
5. Bake – Cover with foil and bake for 50 minutes. Uncover and bake another 25–35 minutes until the top is golden and the potatoes are very tender.
6. Add cheese (optional) – If using cheddar, sprinkle it over the top for the final 15 minutes.
7. Rest – Let sit for 15 minutes before serving. Garnish with fresh parsley if you’d like.

Tiny Habits, Better Results

• I always heat the milk slightly before adding it—it helps the sauce come together faster.
• For more evenly cooked layers, I briefly soak the sliced potatoes in cold water, then dry them. It removes excess starch.
• Use a wide sauté pan for the sauce. More surface area = fewer lumps and easier whisking.

Freezing & Reheating

• Fridge – Lasts 3 days in an airtight container. Flavor deepens over time.
• Freezer – Skip the cheese if freezing. Cool completely, portion, and wrap tightly. Keeps 3 months.
• Reheat – Oven: 350°F for 10–15 minutes. Microwave: 2–3 minutes, covered. Air fryer: 350°F for 6 minutes—great for a crisp top.

Quick Questions, Real Answers

Q: Can I make this ahead?
A: Yes. Assemble the day before, cover tightly, and refrigerate. Bake as directed, adding 10 extra minutes.

Q: Can I use sweet potatoes?
A: Not in this one. They turn too soft and clash with the savory sauce.

Q: What can I serve it with?
A: I like a crisp green salad with mustard vinaigrette or simply steamed green beans with lemon zest.

Try More Recipes:

• Ina Garten Cottage Pie
• Ina Garten Shrimp Risotto Recipe
• Ina Garten Chicken Cordon Bleu