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Ranch Scalloped Potatoes and Ham is a comforting dish with tender potatoes, ham, and a creamy, cheesy ranch sauce, baked to perfection with a golden, bubbly crust. Then, I like to add a few chives on top for a pop of color and added flavor. It is a filling and satisfying main dish that pairs well with a side of roasted vegetables to round out the meal.
Ingredients & Substitutions
- Potatoes: I prefer russet potatoes because their starch helps create a creamy texture. You can use Yukon Gold potatoes if that’s what you have—they work well, too. If possible, slice the potatoes with a mandolin for even thickness, which helps them cook more evenly.
- Ranch Seasoning Mix: For the most flavor, make homemade ranch seasoning mix for this recipe! (Not to brag, but my seasoning mix does make the BEST ranch dressing!) Or use a 1-ounce packet of dry ranch seasoning. The seasoning will be added with the butter, flour, salt, and pepper.
- Milk: Using whole milk will make the cheese sauce nice and creamy. For an even creamier sauce, you could use half-and-half. For a little lighter version, you could use 2% milk, but the cheese sauce may not be quite as rich and creamy.
- Cheese: Sharp cheddar and mozzarella cheese are used in the cheese sauce and sprinkled on top of the potatoes and ham. Other delicious cheeses you could try are Gruyere, Monterey Jack, or Colby.
- Ham: This recipe is a delicious way to use up leftover holiday (or any day) ham—just cut it into cubes before using. If you don’t have leftover ham, cubed deli ham works great as a substitute.
Make-Ahead Ranch Scalloped Potatoes and Ham
Save time by assembling these ranch scalloped potatoes ahead of time! Here is how:
- Assemble the dish: Prepare everything up to the point of baking, including layering the potatoes, ham, and cheese sauce.
- Cover tightly: Store the assembled dish in the refrigerator, covered with plastic wrap or foil. It will last up to 2-3 days.
- Bake when ready: When you’re ready to bake, you may need to add a few extra minutes to the baking time, especially if baking it straight from the refrigerator.
Storing & Reheating Ranch Scalloped Potatoes and Ham
To store leftover ranch scalloped potatoes and ham, first, let them cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat in the oven at 350°F or in the microwave until warmed through.
More Recipe Suggestions:
Cheesy Scalloped Potatoes with Caramelized Onions
Crispy Fried Mushrooms with Cool Ranch Dip
Hot Ranch Chicken and Bacon Sandwich
Ranch Scalloped Potatoes and Ham
Ranch Scalloped Potatoes and Ham is a comforting dish with tender potatoes, ham, and a creamy, cheesy ranch sauce, baked to perfection with a golden, bubbly crust. Then, I like to add a few chives on top for a pop of color and added flavor. It is a filling and satisfying main dish that pairs well with a side of roasted vegetables to round out the meal.
Servings 12 Servings
Equipment
Ingredients
- 3 pounds about 8-10 medium russet potatoes, rinsed, peeled, and thinly sliced with a mandolin
- 6 tablespoons unsalted butter
- ½ cup 62.5 g all-purpose flour
- 3 tablespoons ranch seasoning mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups 735 g whole milk, room temperature
- 1 cup 113 g sharp cheddar cheese, shredded, divided
- 1 cup 113 g mozzarella cheese, shredded, divided
- 2 cups 270 g cooked ham, diced into ¼-inch cubes
- fresh chives chopped for garnish
- kosher salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, ranch, salt, and pepper. Cook for 1 minute, whisking constantly.
- Slowly drizzle in milk, whisking constantly. After adding the milk, continue cooking until the mixture thickens, 3-5 minutes, whisking frequently.
- Remove from heat. Stir in half of the cheddar cheese and half of the mozzarella cheese. Continue stirring until the cheese is melted, about 30 to 60 seconds. Set aside.
- Set the potato slices in the bottom of a large, 12-inch oven-safe skillet (trying to keep the shape of the potato together), fanning them out in a single layer.
- Sprinkle most of the ham evenly over the top of the potatoes, reserving about 2 tablespoons for the topping.
- Pour the cheese sauce over the top. Then, top with the remaining cheeses and reserved ham.
- Cover the dish with aluminum foil or a tight-fitting lid. Bake for 70-80 minutes. Remove the foil and bake for 8-10 more minutes, or until the potatoes are tender when pierced with a fork.
- Broil for an additional 2-3 minutes, or until the top is bubbly and golden brown. Watch closely to avoid burning.
- Remove from the oven and let the dish cool slightly. Garnish with chopped chives. Add salt and pepper to taste.
