This hearty and comforting Traeger Homemade Ham and Cheese Scalloped Potato Casserole is a wonderful way to use leftover ham from holidays or a large roast. It combines thinly sliced potatoes, creamy white sauce, savory ham, and melted cheddar-jack cheese into a single, satisfying baked dish. Versatile and forgiving, the casserole can be adapted to suit dietary preferences and what you have on hand.
Traeger Ham and Cheese Scalloped Potato Casserole
This ham and cheese scalloped potato casserole transforms leftover double-smoked ham into a rich, layered main dish. A smooth béchamel-style white sauce is poured over alternating layers of thinly sliced potatoes, ham, and shredded cheese to create a texture and flavor similar to a savory lasagna. The smoky notes from the Traeger (or your pellet grill or oven) add an extra depth of flavor you don’t get with a simple oven bake.
For a quicker version, you can substitute frozen shredded hash browns and diced ham; the layered look will be lost but the overall flavor and comfort factor remain. We like to serve this casserole with steamed broccoli and fresh bread to round out the meal.
Check out all of my Traeger recipes for more smoked comfort food ideas.
Recipe Shopping List
Before you begin, gather the basics listed below. For exact quantities and a printable recipe, see the recipe card included further down.
- Butter
- All-purpose flour
- Whole milk
- Mustard powder
- Salt and black pepper
- Cheddar-jack cheese (shredded)
- Sliced ham (leftover or deli-style)
- Yellow (Yukon Gold) potatoes
Discover more potato recipes and side dishes to pair with this casserole.
How to Make This Recipe
Here is a concise overview of the method so you know what to expect. Follow the full recipe card below for exact measurements and timing.
- Preheat – Bring your pellet grill or oven to 325°F (165°C).
- Prepare the sauce – Make a roux with butter and flour, then whisk in milk and seasonings until the sauce is smooth and thickened. Taking your time here rewards the dish with rich flavor and creaminess.
- Slice and layer – Peel and slice potatoes thinly using a mandoline or a sharp knife. Layer potatoes, sauce, ham, and cheese in a greased 10×13-inch, grill-safe baking dish. Repeat layers and finish with potatoes and cheese on top.
- Bake – Place the dish on the pellet grill or in a 325°F oven and cook until the potatoes are tender when pierced with a fork—typically around an hour, depending on slice thickness.
- Rest and serve – Let the casserole rest 10–15 minutes after removing it from heat so it sets slightly and is easier to slice. Serve warm alongside steamed vegetables or a crisp salad.
Try a smoked au gratin potato variation for a richer, creamier side.
More Recipes Using Leftover Ham
If you enjoyed this casserole, try these other easy ways to use leftover ham:
- Ham and Pea Pasta Salad
- Ham and Pineapple Fried Rice
- Ham Chowder with Potatoes and Corn
- Breakfast Casserole with Ham
Serve This With
- Homemade Caesar salad
- Grilled or roasted asparagus
- Sautéed zucchini and yellow squash
- Butter biscuits or crusty bread
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Traeger Ham and Scalloped Potato Casserole
Yield: 10 servings
A cheesy scalloped potato casserole made into a full meal with layers of leftover ham. The creamy sauce, tender potatoes, and melted cheese make this an ideal comfort-food entree for family dinners and gatherings.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
- 1 stick (½ cup) butter
- ⅓ cup all-purpose flour
- 4 cups whole milk
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups shredded cheddar-jack cheese
- 4 cups sliced ham
- 5 medium yellow potatoes, thinly sliced
Instructions
- Preheat your pellet grill or oven to 325°F (165°C).
- Make the sauce: Melt the butter in a saucepan over low heat. Whisk in the flour to form a roux and cook, stirring frequently, until it turns a light golden color—this develops the flavor. Gradually whisk in the milk, then add mustard powder, salt, and pepper. Continue stirring over low heat until the sauce thickens and is smooth.
- Prepare the potatoes: Peel the potatoes and slice them into thin, even rounds using a mandoline or a sharp knife.
- Assemble the casserole: Spray a 10×13-inch grill-safe baking dish with cooking spray. Layer some potatoes on the bottom, spoon on a portion of the white sauce, add a layer of sliced ham, and sprinkle with shredded cheese. Repeat layers, finishing with a top layer of potatoes and cheese.
- Bake: Place the dish in the pellet grill or oven at 325°F. Bake for about 1 hour, or until the potatoes are fork-tender and the cheese is melted and bubbly. If the top browns too quickly, loosely tent the casserole with foil.
- Rest and serve: Remove from heat and allow the casserole to rest 10–15 minutes before slicing so it sets and is easier to serve.
Tips & Variations
– For a creamier, richer casserole, stir in a cup of sour cream or cream cheese to the sauce before assembling.
– Add a handful of diced onions or minced garlic to the roux and cook briefly for extra flavor.
– Swap in Gruyère, Swiss, or a sharper cheddar for different flavor profiles. Add a sprinkle of fresh herbs like thyme or chives before serving.
– If using frozen hash browns, reduce the sauce slightly to avoid excess liquid and consider a longer bake to ensure even heating.
Nutrition (per serving, estimated)
Calories: 421 • Total Fat: 26g • Saturated Fat: 14g • Trans Fat: 1g • Unsaturated Fat: 9g • Cholesterol: 97mg • Sodium: 977mg • Carbohydrates: 24g • Fiber: 2g • Sugar: 6g • Protein: 24g
Nutrition information is an estimate.
This casserole is an excellent make-ahead dish: assemble it, refrigerate for several hours or overnight, and bring to room temperature before placing it in the grill or oven. It reheats well in a covered baking dish at 325°F until warmed through. Leftovers make great lunches and keep for a few days in the refrigerator.