Old Fashioned Scalloped Potatoes and Ham Recipe: Savory Layers of Crispy Cornmeal and Smoky Cured Meat

This old-fashioned scalloped potatoes and ham recipe brings comfort food to life with its perfect marriage of smoky ham and crispy, cheesy potato layers.

The secret lies in slow-roasting the ham until tender, then glazing it with a sticky brown sugar mixture that caramelizes beautifully—just like your grandmother used to make.

Every bite delivers tender, creamy potatoes with a satisfying crunch from the cornmeal topping, all infused with the rich, salty flavor of cured ham.

The beauty of this dish is in its simplicity—just a few key ingredients transformed into something extraordinary. You'll start with a flavorful ham roasted to perfection, then layer thinly sliced potatoes with a creamy mixture of milk, cheese, and cornmeal.

As it bakes, the top develops a golden, crispy crust while the ham adds deep, savory notes throughout. This is the kind of recipe that feels like a warm hug on a chilly day, with each component playing its part in harmony.

What sets this version apart is the attention to texture—crispy edges on the potatoes, tender meat from the ham, and a creamy, velvety sauce that ties everything together. The cornmeal topping isn’t just for show; it adds that satisfying crunch that makes every bite worth savoring.

Whether you're serving it as a centerpiece for a holiday meal or a hearty side for Sunday dinner, this dish delivers restaurant-quality results with minimal effort.

For those who love tradition, stick with the classic ham glaze and sharp cheddar. But if you're feeling adventurous, try adding a pinch of smoked paprika or fresh herbs to the potato mixture for an extra layer of depth.

The possibilities are endless, but the foundation remains the same—creamy, crispy, and utterly satisfying. Let’s get started on creating this timeless dish.

Ingredients for old fashioned scalloped potatoes and ham

Six core ingredients transform into crispy, cheesy layers with smoky ham perfection.

The ham is the star—look for bone-in, center-cut at Kroger or Whole Foods for maximum flavor. Roast it until tender (about 150°F internal), then slice thinly against the grain. For the potatoes, Russets are non-negotiable—they hold their shape and absorb creaminess. If you can't find them, Yukon Golds work in a pinch. The cheddar should be sharp and aged—you can tell by the crumbly texture and strong aroma. Baby Bel brand is my go-to for that perfect balance of tang and creaminess.

No sharp cheddar? Pepper Jack at half the amount adds heat, or Gruyère for nutty depth. Running short on cornmeal? All-purpose flour works too, though it won't be as crispy. The ham glaze can be made ahead—just store it in the fridge for up to 3 days. For the potatoes, slice them 1/8-inch thick (a mandoline makes this easy) and soak in cold water for 10 minutes to remove excess starch. The butter should be cold and cubed—don't melt it first, or the topping will turn greasy instead of crispy.

Assemble everything the night before and refrigerate uncovered—this helps the top get extra crispy. Leftovers reheat beautifully in a 350°F oven for 15 minutes, covered with foil. Store in the fridge for 4-5 days or freeze for 3 months. The ham glaze keeps for 1 week in the fridge, so make extra for sandwiches. If you're prepping ahead, assemble the casserole but skip the final baking—it reheats just as well the next day.

Step-by-step instructions for old fashioned scalloped potatoes and ham

Here's how to build layers of crispy cornmeal-topped potatoes with smoky ham—just like grandma used to make.

In a small saucepan, combine the 1.5 lb boneless ham with 2 cups whole milk, 0.5 cup brown sugar, 1 tbsp Dijon mustard, 2 cloves garlic cloves, 0.25 cup fresh thyme, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer over medium heat until the ham is fully cooked and the mixture reduces slightly—about 15-20 minutes. The glaze should thicken enough to coat the back of a spoon.

While simmering, whisk together 2 tbsp all-purpose flour in a small bowl. Slowly stir this into the ham mixture to thicken further, cooking for another 5 minutes until smooth. Remove from heat and let cool for 10 minutes. This glaze will infuse the potatoes with rich, savory depth and prevent them from drying out.

Preheat your oven to 375°F. Grease a 9x13-inch baking dish with 0.5 cup unsalted butter, melting it slightly to coat the bottom evenly. This butter will create a golden crust on the potatoes as they bake.

Layer half of the 3 lb russet potatoes (thinly sliced) in the dish, slightly overlapping them. Sprinkle 0.25 cup cornmeal evenly over the potatoes—this will create the signature crispy topping. Repeat with the remaining potatoes and another 0.25 cup cornmeal. Pour the cooled ham glaze evenly over the top, ensuring each layer is saturated.

Cover the baking dish tightly with heavy-duty aluminum foil and bake for 45 minutes. This initial covered baking allows the potatoes to soften and absorb the ham glaze without over-browning.

Remove the foil and sprinkle 2 cups sharp cheddar cheese evenly over the top. Return to the oven, uncovered, and bake for another 20-25 minutes until the top is deep golden brown and the edges are crispy. You'll know it's ready when the cheese is bubbly and the cornmeal topping has a satisfying crunch.

Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice cleanly. The potatoes should be tender with a crispy, cheesy top and infused with the smoky ham glaze.

Slice into 6 generous portions and serve immediately. The contrast of creamy potatoes, crispy cornmeal, and rich ham glaze makes this dish a comforting classic. Pair with a simple green salad or crusty bread to balance the richness.

Health benefits of this dish

Protein-Packed Comfort

This dish delivers a satisfying 25-30 grams of protein per serving from the ham alone, making it a hearty option for meat lovers. The sharp cheddar cheese adds another 7 grams per serving, while the potatoes contribute plant-based protein through their starch content.

For a lighter option, swap half the ham for turkey ham—it cuts calories by about 30% per serving while keeping the same savory flavor. 💪

Balanced Carbs and Fats

The russet potatoes provide complex carbohydrates for sustained energy, while the cornmeal topping adds fiber-rich texture. The whole milk and butter contribute healthy fats that support brain function and nutrient absorption. I find this balance particularly satisfying after a long day—it keeps me full for hours without leaving me sluggish.

Bone-Boosting Nutrients

The ham contributes calcium and phosphorus from its curing process, while the cheddar provides 20% of your daily calcium needs per serving. These minerals work together to strengthen bones—a perfect pairing for anyone looking to support long-term skeletal health.

The brown sugar glaze also contains trace minerals like manganese, which aids in metabolism.

Low-Sodium Swaps

If you're watching your sodium intake, use low-sodium ham (like Hormel Natural Choice) and reduce the added salt in the glaze by half. The Dijon mustard and fresh thyme still provide plenty of flavor without the extra sodium.

I've tested this version and found it just as delicious—it's all about balancing the seasonings.

Antioxidant-Rich Additions

For extra nutritional benefits, stir 1 tbsp dried rosemary into the cornmeal topping before baking. Rosemary contains rosmarinic acid, a potent antioxidant that may help reduce inflammation.

The brown sugar glaze also contains small amounts of antioxidants from the milk and thyme, making this dish more than just comfort food. 🌿

Frequently asked questions