Sheet Pan Ham and Swiss Scalloped Potatoes

Sheet Pan Ham & Swiss Scalloped Potatoes are an easy holiday side dish. Tender, creamy potato slices loaded with Swiss cheese and deli ham.

Classic Scalloped Potatoes are one of the best classic comfort foods. They are a must have holiday Side Dish for Easter and Christmas dinner, and this sheet pan version makes them easy to feed a crowd.

Sheet Pan Ham and Swiss Scalloped Potatoes finished and cut on pan

If you love cheesy, melty scalloped potatoes, you have to try this new version. In this recipe you get the same tender potatoes and buttery cream sauce, but with even more delicious flavors. By adding slices of ham and Swiss cheese to the recipe ingredients, you get a slightly more sweet taste throughout the dish. It’s a traditional dish with an easy, flavorful new twist!

With Sheet-Pan Scalloped Potatoes you can get all the taste and texture of the ultimate cheesy potatoes, but baked easily on a large pan. It’s great for the holidays when you have lots of people to serve or to bring along to a potluck or party. Plus, if you’re serving the dish for a holiday, you’ll free up a casserole dish for the other recipes you’re making.

Sheet Pan Ham and Swiss Scalloped Potatoes layered on sheet pan unbaked

If you’re serving Sheet Pan Scalloped Potatoes with a holiday dinner recipe pair it with your other go-to recipes. It would go great with holiday staples like Baked Ham and Roast Turkey, right alongside more traditional sides like Soft Dinner Rolls and Roasted Vegetables. Everyone is sure to love these cheesy potatoes and how well they pair with the rest of the meal.

Sheet Pan Ham and Swiss Scalloped Potatoes layered on sheet pan unbaked

Classic Holiday Main Dishes 

Key Ingredients

  • Yukon gold potatoes: Yukon gold potatoes are perfect for this recipe because they don’t get too mushy during the baking process. The sturdy potatoes soak up the cream and cheese sauce so that they are creamy and tender, but still maintain some structure for the perfect scalloped dish.
  • Swiss cheese: Typically scalloped potatoes are made with cheddar cheese, but this recipe swaps in delicious, flavorful melty Swiss cheese. It’s a wonderful sweet and nutty cheese that pairs perfectly with the ham slices.
  • Deli ham: Using simple deli ham in this recipe makes it super easy because you don’t have to worry about cooking the ham. Simply slice and layer it with the potatoes.
  • Seasonings: This dish gets lots of additional savory and unique flavor from the mustard, paprika, and garlic cloves in the recipe.

Sheet Pan Ham and Swiss Scalloped Potatoes cut pieces on pan with spatula

Cooking Tips

  • Prep time: Start by preheating the oven to 450 degrees, and spray your baking sheet with nonstick spray.
  • Cream mixture: Add the heavy cream, Dijon mustard, garlic, salt, pepper, and paprika to a large pot and whisk it all together over medium-high heat. Bring it all to s simmer.
  • Potatoes: Scrub and slice the fresh potatoes into 1/8″ thick slices using a mandolin. Add the potato slices to the pot and coat them in the mixture to stop them from browning.
  • Assemble: Place a layer of potato slices and ham over the base of the sheet pan. Overlap the potato slices with ham in between every third potato slice. Pour the cream sauce over potatoes, then cover the casserole with foil.
  • Baking time: Put the baking sheet in the preheated oven for a 25 minute bake time. Take the dish out of the oven and top the dish off with Swiss cheese. Place the pan back in the oven uncovered. Keep it in the oven until potatoes are baked through, slightly golden brown, and the cheese is melted. It should only take 15-18 minutes.

Sheet Pan Ham and Swiss Scalloped Potatoes cut piece on plate

Variations

  • Seasonings: To enhance the flavor of this recipe, you can mix in different seasonings like garlic powder, ground mustard, onion powder, oregano, or parsley. Add some spice to the recipe with a teaspoon cayenne pepper or chili powder.
  • Potatoes: If you don’t have Yukon Gold Potatoes, some good alternatives to use in the Sheet-Pan Scalloped Potatoes are Russet Potatoes, Fingerlings Potatoes, or Red Potatoes. Since you are slicing them thin, you want to use a medium to firm potato, so avoid using softer baby varieties or reduce the cooking time.
  • Cheese: Along with the Swiss cheese, you can mix in some other kinds of shredded cheese in the cheese sauce. These creamy potatoes would taste great with cheddar cheese, brie, Gouda, and Parmesan.
  • Brown sugar ham: You’ve probably had delicious Baked Ham with a brown sugar glaze. Bring that same flavor into this recipe by tossing the ham slices with a butter and brown sugar mixture or use leftover holiday ham sliced really thin!

Sheet Pan Ham and Swiss Scalloped Potatoes finished and cut on pan some removed

More Holiday Sides

How to Store

  • Serve: Ham and Swiss Scalloped Potatoes can be kept at room temperature for 2 hours. For best taste, keep in a warm oven so they stay hot and the cheese stays melty.
  • Store: If you have leftovers, you can transfer the Scalloped Potato dish to an airtight container or dish covered in plastic wrap or foil and refrigerate for up to 4 days.
  • Freeze: Once cooled, transfer Ham and Swiss Scalloped Potatoes to a freezer safe container and seal tightly. Use plastic wrap between lid and container to prevent freezer burn and freeze for up to 3 months. Thaw overnight and reheat in the oven.

Sheet Pan Ham and Swiss Scalloped Potatoes finished and cut on pan

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Sheet Pan Ham and Swiss Scalloped Potatoes

Sheet Pan Ham & Swiss Scalloped Potatoes are an easy holiday side dish. Tender, creamy potato slices loaded with Swiss cheese and deli ham.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups heavy cream
  • 1 tablespoon dijon mustard
  • 3 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • 8 yukon potatoes , (about 2 pounds)
  • 16 ounces sliced deli ham , quartered
  • 1 1/2 cups shredded Swiss cheese

Instructions

  • Preheat oven to 450 degrees and spray a 13x18 baking sheet (with 1" high sides) with vegetable oil spray.
  • Add heavy cream, dijon mustard, garlic, salt, pepper, and paprika to a large pot on medium heat and bring to a simmer.
  • Using a mandoline slice the potatoes 1/8" thick.
  • Place the potatoes into the cream mixture to coat (this will prevent them from browning quickly.
  • Start layering the potatoes across the pan in an overlapping row alternating ham in between the potatoes about every third potato slice.
  • Pour the heavy cream mixture slowly and carefully over the potatoes.
  • Cover tightly with foil and bake for 25 minutes.
  • Uncover and top with Swiss cheese.
  • Bake for 15-18 minutes until browned and melted.

Nutrition

Calories: 318kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 749mg | Potassium: 524mg | Fiber: 3g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 23mg | Calcium: 149mg | Iron: 1mg
Keyword: Sheet Pan Ham and Swiss Scalloped Potatoes

Sheet Pan Ham and Swiss Scalloped Potatoes finished and cut on pan collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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