Side Dishes
Marie Callender's scalloped potatoes and ham recipe delivers the comforting, golden layers of a classic diner favorite right in your own kitchen. The secret lies in perfectly layered thin potato slices, creamy cheese, and crispy ham that creates a dish so satisfying it becomes an instant family tradition.
I've perfected this method over years of testing—balancing tender potatoes with a crispy, cheesy top that's impossible to resist.
What makes this recipe truly special is how it transforms simple ingredients into something restaurant-quality. You'll need just a few staples: thinly sliced potatoes, sharp cheddar cheese, and high-quality ham—plus a few pantry essentials for that signature Marie Callender's flavor.
The baking time is straightforward, but the layering technique ensures every bite delivers that perfect combination of creamy, crispy, and savory.
By the time those golden layers emerge from the oven, you'll have a dish that's crispy on top, tender inside, and bursting with buttery ham flavor.
The aroma alone will have everyone gathering at the table, and the first bite will confirm why this recipe has been a comfort food staple for generations. This is the kind of side dish that elevates any meal from ordinary to extraordinary.
The beauty of this recipe is its versatility—it works as a standalone dish for casual dinners or pairs beautifully with grilled meats for holiday feasts.
Whether you're following the traditional method or using modern shortcuts like pre-cooked ham or store-bought potato slices, the result remains the same: a perfectly golden, cheesy, ham-infused masterpiece that tastes like home. Let's get started!
Ingredients for marie callender's scalloped potatoes and ham
Thinly sliced potatoes, rich cheddar, and buttery ham create golden layers that taste like a diner classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, peeled preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated, block preferred |
| High-Quality Black Forest Ham 🥓 | 1 lb | Thinly sliced, pre-cooked |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crispy layers |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated preferred |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
The potatoes are the foundation—Russet potatoes with their high starch content create that perfect creamy texture. Look for firm, unblemished potatoes at the store; the organic section often has the freshest. Slice them uniformly about 1/8-inch thick using a mandoline or sharp knife. For the cheese, sharp white cheddar is non-negotiable—it melts beautifully and adds that signature tang. Whole Foods or specialty cheese shops carry the best blocks. The ham should be high-quality, pre-cooked slices—Black Forest or Honey Ham from the deli counter adds that sweet, buttery flavor that makes this dish special. Don't use the water-packed ham from the canned section; it lacks the depth of flavor.
No sharp cheddar? Extra-sharp cheddar or a mix of sharp and mild works in a pinch, but the flavor won't be as vibrant. Running out of heavy cream? Half-and-half or whole milk plus 1 tbsp butter keeps it creamy. For the ham, spiral-cut honey ham is a great shortcut—just slice it thinly. The thyme can be swapped for dried marjoram at the same amount, but fresh thyme adds a brighter note. If you're short on time, instant mashed potatoes can replace fresh slices, though the texture won't be as luxurious. For the nutmeg, pre-ground is fine, but freshly grated adds a subtle warmth that's worth the effort if you've got a microplane.
This dish reheats beautifully—350°F for 15-20 minutes until bubbly. Store leftovers in an airtight container for up to 4 days in the fridge, though it's best enjoyed fresh. For meal prep, assemble the dish in a baking dish, cover with foil, and refrigerate before baking—this prevents the top from drying out. The flavor actually improves the next day as the cheese melts further and the ham soaks up the creamy sauce. Portion into individual servings for easy reheating, and always save a slice for leftovers—it's that good.
Why You'll Love This Recipe
- Here’s what sold me: reheats like a champ. Cold slices of this the next day? Still creamy, still delicious. And because it’s budget-friendly—ham stretches far, potatoes are cheap—I can make a big batch, freeze half, and pull it out whenever I’m in a pinch. Zero food waste, all flavor.
- One-Pan Magic: I swear by this recipe when I need zero stress. Peel, slice, layer—then bake. That’s it. No chopping boards full of mess, no multiple pans to wash. Just one sheet pan, one spatula, and golden, flaky layers of potatoes and ham that practically serve themselves.
- Cheddar-Ham Dream Team: Between us, the sharp white cheddar and Black Forest ham are chef’s kiss. The ham melts into salty, savory ribbons while the cheddar gets that perfect gooey stretch—every bite is creamy, rich, and just salty enough to make you reach for seconds. The heavy cream ties it all together like a warm hug.
- Weeknight or Holiday: Honestly, this dish works everywhere. Toss it together on a Tuesday for a lazy dinner, or bring it to Thanksgiving—it’s hearty enough to stand beside the turkey but simple enough to not stress you out. My in-laws think it’s fancy; my kids think it’s their favorite. Win-win.
Step-by-step instructions for Marie Callender's scalloped potatoes and ham
This classic dish delivers crispy golden layers and rich ham flavor through precise layering and timing.
Prepare the Potato-Layering Mixture
Preheat your oven to 375°F. Peel and thinly slice the 2.5 lb russet potatoes using a mandoline or sharp knife to achieve ⅛-inch thick slices. You'll need about 10-12 slices total. Soak the potato slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels.
In a large bowl, combine the 1 lb high-quality black forest ham, 2 cups freshly grated sharp white cheddar cheese, 1.5 cups heavy whipping cream, 1 cup milk, 4 minced garlic cloves, 1.5 tsp salt, 0.5 tsp dried thyme, 0.25 tsp ground nutmeg, and 0.5 tsp ground black pepper. Mix gently until the cheese melts into the cream mixture, creating a smooth, thick sauce. This should take about 2-3 minutes of stirring over warm (not hot) water if needed to help melt the cheese completely.
Assemble the Layers in a Baking Dish
Grease a 9x13-inch baking dish generously with 0.25 cup unsalted butter, melted and cooled slightly. Arrange ⅓ of the potato slices in the bottom of the dish, slightly overlapping if needed. Spread ⅓ of the cheese mixture evenly over the potatoes, then sprinkle with ⅓ of the panko breadcrumbs. Repeat this layering process twice more, ending with potatoes on top.
Press down gently on each layer as you go to ensure even contact between the potatoes and sauce. This prevents air pockets that could lead to uneven cooking. The final layer should be potatoes to ensure they get crispy on top. The dish should look like a perfectly stacked casserole with alternating layers of golden potatoes and creamy cheese sauce.
Bake Until Golden and Bubbly
Place the baking dish on the middle rack of your preheated oven and bake for 45-50 minutes until the top is deep golden brown and the edges are bubbling vigorously. You'll notice the cheese sauce rising and forming bubbles around the edges—this is your visual cue that the dish is cooking properly.
About 15 minutes before the dish is done, tent the baking dish loosely with aluminum foil to prevent over-browning if needed. The internal temperature of the potatoes should reach 200°F when measured with an instant-read thermometer. If the top isn't brown enough after 50 minutes, broil on high for 2-3 minutes until golden.
Rest and Serve for Maximum Creaminess
Remove the dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set slightly and the flavors to meld together. The potatoes will be tender with a slight resistance when pierced with a fork, and the sauce will be thick and creamy rather than runny.
Garnish each serving with an additional sprinkle of panko breadcrumbs for extra crunch if desired. The dish should be served immediately as the texture and temperature are at their peak. Each bite should deliver tender potatoes with a crispy edge, rich ham flavor, and a velvety cheese sauce that coats every layer perfectly.
Pro Tips For Making Marie Callender'S Scalloped Potatoes And Ham
- PRE-COOK THE HAM: Thinly slice the Black Forest ham and warm it in a dry skillet over medium heat for 2-3 minutes—just until it’s fragrant and slightly crisped at the edges. This step removes excess moisture so it doesn’t turn your creamy sauce into a watery mess later. (Yes, I’ve learned this the hard way after serving a soggy casserole.)
- SLICE POTATOES THIN: Use a mandoline or sharp knife to cut the Russets into ⅛-inch slices—no thicker, no thinner. Even slices cook uniformly, and you’ll end up with that perfect layered texture instead of a mushy bottom and dry top. (I used to eyeball it, and the results were inconsistent.)
- MELT CHEESE IN STAGES: Sprinkle the sharp white cheddar in two batches—half before baking, half after the first 20 minutes. The initial layer melts smoothly, while the second batch adds that golden, gooey finish. Skipping this means a bland, under-seasoned top. (Your future self will notice the difference.)
- DON’T SKIP THE CREAM REST: Let the heavy whipping cream sit at room temperature for 30 minutes before mixing it into the butter and milk. Cold cream curdles when it hits the oven, and you’ll end up with a lumpy sauce instead of a silky one. (I was skeptical until I tried it—now it’s non-negotiable.)
Storing and reheating your marie callender's scalloped potatoes and ham
Refrigerator Storage
Store leftovers in an airtight container for up to 4 days—the flavors actually deepen overnight as the cheese melts further and the ham absorbs the creamy sauce.
I use glass Pyrex containers because they maintain temperature better than plastic. Always let the dish cool to room temperature before refrigerating to prevent condensation buildup. 🥔
Freezer-Friendly Prep
Assemble the dish in your baking pan, cover tightly with aluminum foil, then refrigerate before freezing. This prevents freezer burn and maintains texture. Transfer to a freezer-safe bag or container, leaving 1 inch headspace for expansion.
Thaw overnight in the fridge before reheating for best results. The texture remains creamy, though slightly less crispy than fresh. ❄️
Oven Reheating
For the best texture, reheat at 350°F for 15-20 minutes until bubbly and golden. Cover loosely with foil if the top browns too quickly. Add 1-2 tablespoons of milk or cream if the sauce looks dry.
I always check the internal temperature—it should reach 165°F for safety. This method restores that restaurant-quality crispy top. 🔥
Microwave Shortcut
For quick meals, microwave individual portions on 50% power for 2-3 minutes, stirring halfway. Add a splash of milk or water to prevent drying. The texture won’t be as crispy as oven-reheated, but it’s perfect for busy weeknights.
I recommend reheating only what you’ll eat immediately to avoid sogginess. 💡
Make-Ahead Tips
Prep the dish ahead by layering everything in the baking pan, covering with foil, and refrigerating. Bake straight from the fridge—just add 5-10 extra minutes to the cooking time. This is my go-to strategy for holiday gatherings. The ham stays flavorful, and the cheese melts beautifully without overcooking. 📅
Garnish Refresh
Revive reheated scalloped potatoes with a sprinkle of freshly grated cheese and panko breadcrumbs, then broil for 2-3 minutes to restore crispiness. A drizzle of garlic butter or a pinch of smoked paprika adds extra flavor. This trick makes leftovers taste almost as good as fresh! ✨
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Sweet potatoes are denser and sweeter, which changes the classic creamy, buttery profile of this dish. If you must use them, reduce the baking time by 10-15 minutes and add a pinch of cinnamon to complement their natural sweetness.
What's the best way to make this dish ahead of time?
Assemble the dish completely in your baking pan, cover tightly with foil, and refrigerate for up to 24 hours before baking. This prevents sogginess and allows flavors to meld. Add 5-10 extra minutes to baking time if starting from cold. For freezing, assemble the dish, cover with foil, then refrigerate before transferring to a freezer bag. Bake straight from frozen, adding 15-20 extra minutes covered with foil.
Why did my top turn out soggy instead of crispy?
Soggy tops usually happen from one of three issues: not enough panko breadcrumbs, insufficient baking time, or opening the oven too early. Ensure you use ¼ cup panko total and bake until the top is deep golden brown (45-50 minutes). If needed, broil for 2-3 minutes at the end. Also, resist peeking during baking—moisture from the oven will steam the top.
Can I make this dish without ham?
Swap the ham for ¼ cup cooked bacon bits or ½ cup diced cooked sausage for a meaty flavor. For a vegetarian version, add ½ cup frozen peas or ¼ cup grated parmesan cheese to enhance flavor. The key is maintaining the same volume of protein in the cheese mixture to keep the texture balanced.
How do I know when the potatoes are fully cooked?
The potatoes are done when they're tender with a slight resistance (like a fork gliding through) and the internal temperature reaches 200°F. Look for golden brown edges and bubbling sauce around the perimeter. If the top isn't brown enough after 50 minutes, broil for 2-3 minutes until crispy. The cheese sauce should be thick and creamy, not runny.