Cozy, creamy, and packed with cheesy goodness, this sheet-pan version of scalloped potatoes is everything you love about classic comfort food—made even easier and with crispier edges.
Crispy Sheet Pan Potatoes
This sheet pan ham and cheddar scalloped potatoes recipe takes that traditional flavor and gives it a modern twist by spreading the layers thin for quicker baking and a golden, crispy top on every bite. You get all of the creamy, cheesy comfort you crave, with less fuss and more crispy edges. It’s perfect for busy weeknights, holiday dinners, or whenever you’re craving something hearty and homey.
Ingredients Needed to Make Sheet Pan Ham and Cheddar Scalloped Potatoes~
- 3 lbs of russet potatoes, peeled and thinly sliced
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups of shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 cup of diced ham
- 2 cups of heavy cream
- 2 tsp Dijon mustard
- 3 cloves of grated or minced garlic
Notes For Success~
To ensure your Sheet Pan Ham and Cheddar Scalloped Potatoes turn out perfectly every time, here are some helpful tips:
✔️ Slice thin and uniform– Aim for 1/8-inch slices for even cooking and perfect layering. A mandoline makes this step quick and foolproof.
✔️ Choose pre-cooked ham for convenience- Leftover holiday ham or store-bought diced ham both work great. No extra cooking required—just dice and layer!
✔️ Don’t skip the layering– It might be tempting to mix everything together, but layering ensures the cheese melts evenly and every bite has that classic scalloped potato flavor.
✔️ Let it rest before serving– Give the dish 5–10 minutes to settle once it’s out of the oven. This helps the layers set and makes for cleaner, neater slices.
How to Serve Sheet Pan Ham and Cheddar Scalloped Potatoes~
These Sheet Pan Ham and Cheddar Scalloped Potatoes are cozy, cheesy, and super versatile. Here are some of our favorite ways to enjoy and serve them:
- As a Main Dish:
Serve with a crisp Kale Salad with Homemade Ranch or a refreshing Spinach Salad with Bacon Vinaigrette to balance the richness and round out your plate. - As a Side for Weeknight Dinners:
Pair with juicy Marinated Chicken Thighs, simple Garlic Butter Whole Roasted Chicken, or buttery steamed green beans for a satisfying, comforting meal. - Holiday Table Favorite:
These scalloped potatoes are perfect for Thanksgiving, Christmas, or Easter spreads, next to ham, turkey, or Creamy Miso Green Beans. - Make-Ahead Meal Prep:
Leftovers reheat beautifully. Just warm them in the oven or microwave for an easy, no-fuss lunch or dinner the next day. - Next-Day Brunch Hack:
Turn leftovers into a breakfast hash—just chop and crisp in a skillet, then top with a fried or poached egg.
However you serve them, this dish brings that comforting, golden-bubbly magic every time. Let me know your favorite way to enjoy it in the comments below!
Sheet Pan Ham and Cheddar Scalloped Potatoes
Ingredients
- 3 lbs russet potatoes peeled and thinly sliced
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 cup diced ham
- 2 cups heavy cream
- 2 tsp Dijon mustard
- 3 cloves grated or minced garlic
Instructions
- Preheat the oven to 450°F. In a large bowl, toss the thinly sliced potatoes with olive oil, salt, and pepper until evenly coated.
- In a medium saucepan, combine the heavy cream, garlic, and Dijon mustard. Whisk until smooth, then heat over medium until the mixture is warm and just beginning to bubble. Remove from heat.
- Line a 9×13 sheet pan with parchment paper. Arrange half of the sliced potatoes in an even layer on the pan. Sprinkle half of the diced ham and half of the shredded cheddar cheese evenly over the potatoes.
- Layer the remaining potato slices on top, then carefully pour the warm cream mixture over the entire dish, making sure it seeps into the layers.
- Bake for 20 minutes covered. Then, remove the foil and sprinkle the remaining cheddar cheese and the Parmesan cheese on top. Return to the oven and bake uncovered for an additional 30 minutes, or until the potatoes are fork-tender and the top is golden and crispy.
- Let the dish rest for 10 minutes before serving. Finish with a sprinkle of sliced scallions or chopped chives for a fresh, flavorful finish.
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