Smoked Scalloped Potatoes With Ham

Smoked scalloped potatoes with ham brings together creamy potatoes, gooey cheese, savory bites of ham, and a touch of smoky flavor that takes the dish from classic comfort to a crowd-pleaser for cookouts, family dinners, or as a standout holiday side. I’m always looking for ways to give traditional recipes a new spin. The whisper of smoke in this version does the trick for me every time, offering something that feels both familiar and fresh.

Why Make Smoked Scalloped Potatoes with Ham?

Smoked scalloped potatoes with ham takes a homestyle favorite and gives it a backyard barbecue upgrade with just a little extra effort. It’s the mix of creamy and smoky that makes this version special. Imagine classic comfort with layers of flavor you just don’t get from the oven alone. Cooking with smoke brings depth, a gentle woodsy aroma, and a bit of color you can’t get from liquid smoke (believe me, I’ve tried!).

This dish stands on its own as a meal thanks to the hearty potatoes and generous chunks of ham. I love making a big batch whenever there’s leftover holiday ham or whenever a deli sale pops up. It’s an easy way to stretch your ham into another comforting meal and feed a group, especially if you’re hosting outdoors and crave something cozier than typical grilled meats.

The smoky notes paired with gooey cheese and tender potatoes mean this dish fits just about any season, not just the holidays. Plus, the leftovers are even more flavorful the next day, making this a recipe you’ll want to come back to time and again.

Key Ingredients for Smoked Scalloped Potatoes with Ham

Getting great results starts with using the right fixings. Here’s what I count on for the best texture and taste:

Russet or Yukon Gold Potatoes: Both keep their structure well and become super creamy after cooking. Russets deliver a fluffier texture, while Yukon Golds are more waxy and keep their shape, giving every bite a little variety.
Ham: Any cooked ham works, but smoked ham steps up the flavor. Leftovers, diced pieces from the deli, or thick-cut ham steaks all do the trick.
Cheese: Sharp cheddar is my first choice for its tang and melt. A touch of Gruyere or Monterey Jack softens things and amps up the gooey factor. Don’t skip cheese for the top—it’s what gives you that golden, bubbling finish!
Cream and Milk: I lean toward a blend of cream and milk to keep things rich but not too heavy. For a lighter touch, use more milk and expect a thinner sauce (still delicious!).
Butter and Flour: The backbone of a simple roux, these thicken the sauce so it hugs every slice of potato.
Onion and Garlic: A quick sauté mellows these and builds the flavor base. Chives or green onions sprinkled on top at the end add a fresh kick.
Seasonings: Nutmeg gives warmth, black pepper is essential, and smoked paprika fortifies the smoky vibe—worth adding to your pantry if you haven’t already.

How to Prepare Smoked Scalloped Potatoes with Ham

This dish takes a little prep time, mainly for slicing potatoes and making the sauce, but it’s truly straightforward once you know the steps. Here’s my process, step by step:

Preheat Your Smoker: Get your smoker going at 275°F using a mild wood like apple or cherry. These woods keep the smoke gentle, so potatoes and cheese stay the stars.
Slice the Potatoes: Thin slices (about 1/8-inch thick) ensure even cooking and maximum sauce absorption. A mandolin is perfect for this—just be careful with your fingers as you work through the stack.
Make the Sauce: Melt butter in a saucepan, whisk in flour to create a roux, and cook it until it’s bubbly. Slowly add the milk and cream, whisking constantly until the mixture thickens. Once off heat, add cheese and seasonings and stir until you’ve got a smooth, rich sauce.
Layer It Up: In a greased cast iron skillet or metal pan, place half the potatoes on the bottom, scatter half the ham, drizzle on some sauce, and repeat with the rest. Sprinkle more cheese and smoked paprika on top for good measure.
Smoke It: Slide the pan into your smoker, uncovered. Let it cook for about 2 to 2.5 hours. You’ll know it’s ready when the potatoes are fork-tender and the top bubbles and browns.
Rest Before Serving: Allow the dish to sit off the heat for 10 to 15 minutes. This pause helps the sauce set so you can scoop tidy portions. If you dig in too soon, expect a creamy mess—but it’ll be every bit as tasty.

Tips for Maximum Flavor

A few tweaks can really boost your results:

Pre-cook sliced potatoes in salted water for 5 to 8 minutes to cut down on smoke time—useful if you’re in a hurry.
Add a splash of Dijon mustard or a little horseradish to the sauce for a sharp element that balances the richness.
No cream on hand? Evaporated milk is a handy substitute—thickens nicely and lasts in the pantry for months.
For a crunchy top, scatter crushed butter crackers or panko breadcrumbs over the dish in the last 20 minutes of smoking.

Choosing and Using a Smoker

You don’t need a top-tier rig to pull off smoked scalloped potatoes. These setups have all worked for me:

Pellet Smokers: Popular for their steadiness and hands-off controls—perfect for a multi-hour cook like this. Just set your temperature and let it cruise.
Charcoal Smokers: Give a bit more smoke flavor. Add a couple chunks of hardwood for complexity, but monitor the heat to keep the cheese from browning too fast. Tent the dish loosely with foil if needed to slow top browning.
Gas Grills with a Smoke Box: You can improvise a smoker using a smoke box or foil pouch filled with soaked wood chips. Place it on one burner, keep the dish on the cooler side for gentle indirect heat.

No smoker? The oven at 350°F yields wonderful results too. Add half a teaspoon of smoked paprika to the sauce and sprinkle more on top to mimic that woodsy touch.

Common Issues and Fixes

Sauce too thin? Let the cream mixture simmer a few minutes longer before stirring in the cheese, or use a bit more flour in the roux next time. Aim for a sauce that coats the back of a spoon.
Potatoes still firm? Give them another 15 to 20 minutes, or double-check that you sliced them thin and even—consistency helps them cook all at the same rate.
Top browning fast? Lightly cover the pan with foil so the top doesn’t burn while the middle finishes cooking.

Serving Suggestions

Smoked scalloped potatoes with ham make a hearty main served with a crisp green salad, roasted asparagus, or steamed broccoli. As a side, they’re a knockout with barbecued meats—think pulled pork or smoked chicken, both a tasty match for the creamy sauce and light smoke notes. During the holidays, tuck it next to glazed carrots and crusty bread. Leftovers warm up beautifully for lunch or dinner the next day; no complaints there!

Variations Worth Trying

Add veggies: Slip in sautéed mushrooms, spinach, or even broccoli florets between the layers for extra color and nutrition.
Cheese swap: Smoked gouda, pepper jack, or Swiss each brings its own personality (and added richness) to the party.
Crank up the heat: Thin jalapeno slices or a shake of red pepper flakes in the sauce give this dish a spicy twist.

Frequently Asked Questions about Smoked Scalloped Potatoes with Ham

Can I make this dish ahead of time?
Yes, assemble the dish up to 24 hours ahead, cover tightly, and store in the fridge. Bring it to room temperature before sliding it into the smoker for even cooking.

What’s the best wood for smoking these potatoes?
Apple and cherry are gentle enough to let the potatoes and cheese shine. Skip or go light on stronger woods like hickory or mesquite, as their boldness can take over the dish quickly.

Should I peel the potatoes?
It’s up to you. Skip peeling for a rustic look and some extra texture, but scrub them well before slicing.

Is it possible to freeze leftovers?
Absolutely. The texture gets a little softer when thawed, but the flavors hold up. Reheat covered at 325°F until steaming hot.

Final Thoughts

Smoked scalloped potatoes with ham are proof that just a bit of smoke and a handful of good ingredients can take comfort food to new heights. You get the cozy, creamy goodness of a classic, plus the unique smoky undertones that leave people reaching for seconds. The recipe is flexible—swap cheeses, turn up the spice, or toss in veggies whenever the mood strikes.

This meal demonstrates how leftovers can shine by bringing a fresh twist to tradition. Next time you’re feeding a group or want something new for the backyard table, give this dish a spot in the lineup—it’s one I recommend with confidence.