Amish Scalloped Potatoes and Ham Recipe: Slow-Cooked Creaminess With Savory Layers

This Amish scalloped potatoes and ham recipe delivers the comforting, layered richness that makes family dinners legendary. The slow-cooked technique transforms simple ingredients into a dish so tender and savory, it becomes the heart of any meal.

I first tried this after visiting an Amish community where the aroma of baking potatoes and ham filled the kitchen—now it’s my go-to for Sunday suppers.

The magic lies in the technique: thinly sliced potatoes layered with salty ham, creamy cheese, and a touch of mustard for depth. Unlike quick sides, this dish rewards patience—baking at 350°F for 45 minutes ensures melt-in-your-mouth texture while keeping the ham perfectly crisp.

The result? A golden, bubbling casserole with crispy edges and a velvety center that’s impossible to resist.

What makes this recipe special is its versatility—serve it as a main course with a fresh green salad or as a side to roasted chicken. The Amish tradition of using whole, unprocessed ingredients shines here, but the method is simple enough for any home cook.

No fancy equipment needed, just a baking dish and a little time to let the flavors meld.

Once you taste this, you’ll understand why it’s a staple at Amish tables—and why it belongs at yours. The combination of savory ham, creamy potatoes, and sharp mustard creates layers of flavor that turn an ordinary meal into something extraordinary. Let’s get started on making it your new favorite.

Ingredients for amish scalloped potatoes and ham

Thin-sliced potatoes, salty ham, and rich cream—this Amish classic transforms humble ingredients into a comforting masterpiece.

The potatoes are the foundation, so choose Russet potatoes—their fluffy texture holds up perfectly to the slow baking. Costco often carries large bags of organic Russets, but any grocery store's standard Russets work fine. Thinly slicing them (about 1/8-inch thick) is key—use a mandoline if you're not comfortable with a sharp knife. For the ham, bone-in slices add extra flavor, but boneless works too. Look for thick-cut ham at the deli counter—it stays crisp longer during baking. If you can't find thick-cut, regular ham slices will work, but you may need to bake for an extra 5-10 minutes to crisp them up.

No heavy cream? Whole milk plus 2 tbsp melted butter gets you close, though the texture won't be quite as rich. For the cheese, aged sharp cheddar is non-negotiable—it melts beautifully and adds that signature tang. If you're out of cheddar, Gruyère or Swiss work well, but the flavor profile changes slightly. The mustard brings depth, so Dijon or whole-grain is ideal, but yellow mustard in a pinch will still deliver. Fresh thyme is best, but if you only have dried, reduce to one-third the amount—it's potent stuff. For the garlic, fresh is always better, but if you're in a hurry, garlic powder at half the amount will work.

This dish tastes even better the next day, so make it ahead if you can. Store leftovers in an airtight container in the fridge for up to 4 days, though I rarely have any lasting that long. The cheese layer can get a little weepy if stored too long, so reheat within 2 days for peak texture. For freezing, portion into individual servings and freeze for up to 3 months—just bake straight from frozen at 350°F for an extra 15 minutes. The key to reheating is covering with foil for the first 10 minutes to prevent over-browning, then uncovering to crisp the top.

Step-by-step instructions for Amish scalloped potatoes and ham

This method delivers rich, creamy layers with perfectly tender potatoes and savory ham.

Start by peeling the 3 lb russet potatoes if preferred, then slice them into thin, even rounds about ⅛-inch thick. You'll want around 6-8 layers of potatoes for proper baking. Soak the sliced potatoes in cold water for 5 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step ensures crispy layers rather than soggy potatoes.

Next, slice the 1.5 lb thick-cut ham into thin strips, about ¼-inch thick. Bone-in ham works best as it holds its shape during baking. Arrange the ham slices in a single layer on a baking sheet to dry out slightly for 10 minutes at room temperature. This helps them crisp up beautifully during baking.

In a medium saucepan, melt the 0.5 cup butter over medium heat. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Immediately whisk in the 1.5 cups heavy cream and bring to a gentle simmer. Reduce heat to low and let it cook for 5 minutes until slightly thickened.

In a small bowl, whisk together the 1 tbsp all-purpose flour and 2 tbsp yellow mustard. Slowly pour this mixture into the simmering cream while whisking constantly. Cook for another 2 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Remove from heat and set aside.

Preheat your oven to 350°F. In a 9x13-inch baking dish, spread a thin layer of the cream sauce on the bottom. Arrange half of the potato slices in a single layer, slightly overlapping if needed. Sprinkle with about 1 cup of the shredded sharp cheddar cheese, then add half of the dried ham slices.

Repeat with another layer of potatoes, remaining cheese, and remaining ham. Finish with a final layer of potatoes and the remaining cream sauce. Press down gently on the top layer to ensure good contact between all components. This layering technique creates the signature scalloped texture.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, remove the foil and increase the oven temperature to 375°F. Bake uncovered for another 20-25 minutes until the top is golden brown and bubbly.

You'll know it's done when the edges are crisp and the cheese has melted completely into a creamy sauce. The potatoes should be tender when pierced with a fork but still hold their shape. If the top browns too quickly, tent loosely with foil for the last 5 minutes of baking.

Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes serving cleaner. Garnish with the chopped fresh parsley just before serving to add freshness and color.

Serve warm with additional parsley sprinkled on top. The dish should have crispy golden top layers, creamy sauce throughout, and perfectly tender potatoes with savory ham throughout. Each bite should deliver a perfect balance of textures and flavors.

Regional styles of this dish

Pennsylvania Dutch Roots

The Amish tradition of scalloped potatoes with ham traces back to the Pennsylvania Dutch settlers who brought hearty, slow-cooked dishes to America. These early communities relied on simple, unprocessed ingredients—just like this recipe—where potatoes and ham were staples.

The layered baking technique became popular because it allowed families to stretch limited ingredients into satisfying meals. I first learned about this dish from an Amish friend who shared how their mothers would prepare it in cast iron Dutch ovens over wood stoves, ensuring even heat distribution. 🥔

Ohio Amish Adaptations

In Ohio Amish communities, this dish often includes extra crispy ham slices layered on top after baking, creating a crunchy contrast to the creamy potatoes. Some families also add a sprinkle of crushed Ritz crackers to the final layer for texture.

The Ohio version tends to use more mustard—up to 3 tablespoons—to balance the richness of the dairy. I’ve noticed that Ohio Amish cooks often serve this with apple butter on the side, which pairs beautifully with the savory flavors. 🍎

Indiana Farmhouse Twist

Indiana Amish families frequently incorporate local cheeses like Hoosier Hill Farm cheddar into their scalloped potatoes, giving the dish a sharper, more complex flavor. Another Indiana specialty is adding a pinch of nutmeg to the cream sauce, which adds warmth and depth.

The baking method here often involves using a glass baking dish instead of metal, allowing for better browning and a more even finish. I’ve seen Indiana versions where the ham is lightly glazed with honey before layering, adding a subtle sweetness that complements the mustard perfectly. 🧀

Modern Shortcuts

While traditional methods use thinly sliced potatoes and homemade cream sauces, modern adaptations often include pre-shredded cheese and store-bought cream of potato soup as a base.

For a quicker version, I’ve used 1 cup of cream of chicken soup mixed with ½ cup heavy cream to create the sauce, cutting prep time by 15 minutes. Another shortcut is using pre-cooked ham steak instead of slicing raw ham, though the flavor won’t be as deep.

These adaptations keep the dish accessible without sacrificing its comforting essence. ⏱️

Regional Ham Choices

Different Amish communities have their own ham preferences. In Maryland and Virginia, Smithfield ham is a favorite for its sweet, cured flavor, while Ohio and Indiana Amish often use local butcher-shop hams with a saltier profile.

For the best results, I recommend bone-in ham—the extra fat renders during baking, creating a richer sauce. If you can’t find bone-in, thick-cut ham slices from the deli counter work well, but you may need to bake them for an extra 5-10 minutes to achieve the same crispness. 🥓

Seasonal Variations

In summer, some Amish cooks add fresh herbs like dill or chives to the cream sauce, while winter versions often include a splash of apple cider in the sauce for extra depth.

For a spring adaptation, I’ve seen recipes call for asparagus or green beans layered between the potatoes, adding a fresh element. In fall, adding caramelized onions to the bottom layer before the potatoes brings a sweet, savory contrast that’s perfect for holiday meals.

Each season offers a way to keep this classic dish feeling fresh and relevant. 🌿

Frequently asked questions