Add extra saltiness and hearty flavor to your scalloped potatoes with ham and Parmesan cheese.

 Notes: Keep the sliced potatoes in water until you’re ready to use them.

If making traditional non-stacked scalloped potatoes, reduce the milk by 1/2 cup, layering half the cheese halfway through your layers.

20 mins
1 hour


  • Large pot
  • 8” by 11” inch baking dish


  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cloves garlic, roasted
  • 2 1/2 cups milk
  • 1 1/3 cups Parmesan cheese, grated and divided
  • 1/4 cup chives, chopped (optional)
  • 1 cup roast ham, diced small (you can use leftover)
  • 1.5 lbs Little Potatoes, cut into 1/8-inch thick slices


  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    In a pot over medium heat, melt the butter. Add flour and cook for four minutes, stirring occasionally. Add the roasted garlic and stir, breaking up the garlic.

  • Step 3

    Reduce heat to low, slowly adding the milk a little at a time, ensuring that it is fully incorporated before adding more. Return the heat to medium high and cook until thickened, stirring continuously. Remove from heat and set aside.

  • Step 4

    In a bowl, add drained potatoes, sauce, 1/3 cup Parmesan, chives, and ham. Season with salt and pepper and mix well.

  • Step 5

    In a greased 8” by 11” inch baking dish, line the potatoes on their side in your desired pattern. Stuff extra ham in between potatoes. Pour extra sauce over potatoes.

  • Step 6

    Bake for 50 minutes, top with remaining Parmesan, and bake an additional 10 minutes.