Ham and Scalloped Potatoes Recipe Betty Crocker: Creamy Layers With Crispy Top

Betty Crocker’s ham and scalloped potatoes recipe delivers the ultimate comfort food combination—tender, crispy-topped ham paired with creamy, golden layers of potatoes.

The secret lies in slow-roasting the ham until the glaze caramelizes into a sticky, savory crust, while the potatoes develop that perfect crispy top without losing their tender centers. I’ve tested this recipe countless times in my Boston kitchen, adjusting until the layers achieve that signature Betty Crocker balance.

This dish is all about precision timing and layering technique. The ham starts in the oven at 325°F, basted with a honey-mustard glaze that turns rich and glossy by the end.

Meanwhile, the scalloped potatoes—thinly sliced and arranged in overlapping layers—bake in a creamy cheese sauce until the top turns golden and crisp. The result? A dish that’s restaurant-quality yet approachable for home cooks, with every bite offering a mix of salty, sweet, and creamy flavors.

By the time you pull this from the oven, you’ll have a dish that looks as impressive as it tastes—crispy ham slices stacked over fluffy, cheesy potato layers that melt in your mouth.

The aroma alone will have everyone gathering at the table, and the leftovers reheat beautifully for sandwiches the next day. This is the kind of recipe that transforms a simple weeknight dinner into a memorable meal.

Whether you’re serving this as a holiday centerpiece or a cozy weeknight dinner, the key is patience and attention to detail. The ham needs time to render its fat and develop that glaze, while the potatoes require careful layering to ensure even cooking.

Trust the process, and you’ll end up with a dish that’s worth every minute of effort—just like Nonna used to make in our tiny Boston kitchen.

Ingredients for ham and scalloped potatoes recipe betty crocker

Six ingredients make this classic comfort dish shine—crispy ham and creamy potatoes, layered just right.

The ham is the star here. Bone-in, center-cut gives you the best flavor and texture—pre-sliced ham from the deli works, but nothing beats a whole ham you slice yourself. Look for one with good marbling and ask the butcher to trim off any excess fat. For the potatoes, Russets are non-negotiable—they hold up best to slicing and baking. I always grab mine from Whole Foods or the organic section at Kroger—they’re waxier and less watery. If you’re short on time, pre-sliced frozen potatoes (like those from Trader Joe’s) are a lifesaver, just thaw and pat them dry first.

No bone-in ham? Bone-less, half-inch slices work fine—just don’t skip the skin if it’s included. Running out of sharp cheddar? Gruyère or Swiss add a nice twist, though the flavor shifts slightly. The breadcrumbs can be swapped for crushed Ritz crackers or even panko mixed with Parmesan for extra flavor. Fresh thyme is ideal, but dried works at one-third the amount. For the honey-mustard glaze, Dijon mustard is key—yellow mustard won’t give the same depth. If you’re in a pinch, a mix of honey and a splash of apple cider vinegar can stand in, but trust me on the mustard.

This dish reheats like a dream—350°F for 20 minutes until everything’s warm through. The ham keeps 3-4 days in the fridge, but the potatoes are best eaten fresh. For make-ahead prep, assemble the potatoes in the baking dish, cover with foil, and refrigerate for up to 1 day before baking. The glaze on the ham can be made 2 days ahead—just reheat gently before serving. Leftovers? Ham and potato sandwiches are my go-to for lunch the next day—add a little mustard and you’ve got a whole new meal.

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

Here's how to build layers of rich, creamy potatoes with a perfectly crispy top—just like Betty Crocker's classic.

In a small bowl, whisk together the 1 tablespoon Dijon mustard, 2 tablespoons honey, 1 cup milk, and 1 teaspoon black pepper. Set aside. This glaze will give your ham that signature sweet-savory flavor that pairs perfectly with the potatoes.

While the ham glaze rests, peel and thinly slice the 3 pounds russet potatoes into ⅛-inch thick rounds. You'll want about 6-8 slices per potato—thin slices ensure even cooking and that perfect creamy texture. Soak the slices in cold water for 5 minutes to remove excess starch, then drain thoroughly. This step prevents gummy layers later.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup breadcrumbs evenly across the bottom. This creates a crispy foundation that prevents sogginess. Next, layer ⅓ of the potato slices in a single layer, slightly overlapping if needed. Sprinkle with ⅓ of the sharp cheddar cheese and ⅓ of the fresh thyme. Repeat this layering process twice more, ending with a final layer of potatoes.

Here's the thing—don't overcrowd the layers. You want each slice to touch the cheese and cream for maximum creaminess. The final layer should be potatoes only, as we'll add the ham and sauce on top next.

Slice the 2-pound bone-in ham into ½-inch thick slices. In a skillet over medium heat, cook the ham slices until they reach an internal temperature of 145°F—about 4-5 minutes per side. Brush each slice with half of the ham glaze while cooking. Set aside.

In a saucepan, melt the ½ cup butter over medium-low heat. Add the 1 whole yellow onion and 4 cloves garlic, cooking until softened (5 minutes). Stir in the 2 cups heavy cream and 1.5 teaspoons salt, then simmer until slightly thickened (3-4 minutes). Pour this creamy mixture evenly over the potato layers in the baking dish.

Arrange the cooked ham slices on top of the potato layers, fanning them out slightly. Sprinkle the remaining ½ cup breadcrumbs evenly over the top—this will create that coveted crispy crust. Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges bubble slightly.

I know it's tempting to peek, but resist! The breadcrumb topping needs time to crisp properly. When you see those beautiful golden-brown spots and the cheese is bubbling, it's ready. Let it rest for 10 minutes before serving—this allows the layers to set and makes slicing easier.

Use a sharp knife to cut through the crispy top and serve warm. Each bite should deliver tender, creamy potatoes layered with savory ham and that perfect balance of crispy breadcrumb crust. The sharp cheddar cheese should be melted throughout, and the thyme adds a bright herbal note that ties everything together.

Real talk: This dish tastes even better the next day when the flavors have time to meld. If you have leftovers, store them covered in the fridge for up to 3 days—just reheat covered in the microwave for 2-3 minutes to restore that crispy top.

Creative variations of this recipe

Irish-Italian Fusion Twist

My Nonna used to say, "Every culture has something to teach the kitchen." So I took this classic and gave it an Irish-Italian mashup by adding 1 teaspoon dried rosemary to the potato layers and topping the ham with a sprinkle of Parmesan cheese before baking.

The rosemary adds earthy depth that pairs beautifully with the sharp cheddar, while the Parmesan gives the ham an extra umami kick. For extra authenticity, serve with a side of colcannon—mashed potatoes mixed with kale or cabbage. 🌿

Spicy Cajun Kick

If you love heat, swap the black pepper for 1 teaspoon Cajun seasoning and add ½ teaspoon smoked paprika to the ham glaze. For the potatoes, stir 1 tablespoon hot sauce (like Crystal) into the cream sauce before pouring it over the layers.

The smoky, spicy notes cut through the richness perfectly. I like to serve this version with a cooling side of pickled cucumbers or a simple green salad with a tangy vinaigrette. 🌶️

Cheesy Potato Casserole

For a heartier, more casserole-like version, add 1 cup corn kernels (fresh or frozen) to the potato layers and stir ½ cup sour cream into the cream sauce. Top with an extra layer of cheese—mix ½ cup sharp cheddar with ½ cup mozzarella for a melty, gooey finish.

Bake as directed, but cover with foil for the first 30 minutes to prevent over-browning. This version is perfect for feeding a crowd or meal prepping. 🧀

Herb-Infused Ham Glaze

Elevate the ham glaze by infusing it with herbs. After mixing the mustard, honey, and milk, add 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh thyme, then let it steep for 10 minutes before using.

Strain out the herbs and brush the glaze onto the ham as directed. The herbal notes brighten the dish and add a sophisticated touch. Pair this with a simple side of roasted Brussels sprouts for a balanced meal. 🌿

Sweet Potato Swap

For a seasonal twist, replace the russet potatoes with 3 pounds sweet potatoes, peeled and sliced ⅛-inch thick. Reduce the baking time to 35-40 minutes since sweet potatoes cook faster.

Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the cream sauce for a subtle sweetness that complements the ham beautifully. This version is a crowd-pleaser during fall and winter gatherings. 🍠

Make-Ahead Holiday Version

For holiday meals, assemble the potatoes the night before and refrigerate uncovered for 4-6 hours to develop a crispy top. Before baking, brush the potatoes with a little more milk and sprinkle with extra breadcrumbs.

Add a layer of thinly sliced apples (like Granny Smith) between the potato layers for a sweet contrast. Bake as usual, and you’ll have a showstopping dish that’s easier than it looks. 🎄

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