Pioneer Woman Scalloped Potatoes Recipe

Pioneer Woman Scalloped Potatoes Recipe — rich, creamy, cheesy layers of thin-sliced potatoes with salty ham and golden-baked top. It’s the kind of dish that sneaks up on you. One bite, and suddenly you’re on your third serving, standing over the pan with a fork at 10pm. It’s indulgent, comforting, and dead simple to pull off — especially if you’ve got leftover ham lying about.

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Ingredients Needed

• 2 Tbsp butter (plus more for pan): starts the flavour base and keeps things golden.
• 1 yellow onion, chopped: sweetens and deepens the overall taste.
• 3 cups diced ham: salty, savoury, makes this hearty enough for a main.
• 1½ cups half-and-half: part of the creamy duo — lighter than full cream.
• 1½ cups heavy cream: richness! Don’t skimp.
• 1/4 cup flour: thickens the cream to a proper, clingy sauce.
• Black pepper, to taste: adds contrast to all the richness.
• 3 lbs russet or Yukon Gold potatoes: thinly sliced, they become tender and soak up everything.
• 1 cup grated cheddar cheese: sharp, melty, iconic.
• 1 cup grated Monterey Jack cheese: gooey and mild, balances cheddar.
• Chopped parsley (optional): for a hint of freshness and colour at the end.

How To Make Pioneer Woman Scalloped Potatoes

Preheat & Prep:
Get your oven going at 350°F. Butter a large casserole dish — don’t skip the corners.

Sauté the Good Stuff:
In a big skillet, melt butter and toss in the onion. Let it cook until just soft — not brown, just barely see-through. Add the ham and stir it around till warmed through. Set it aside but don’t nibble (or do, I won’t tell).

Make the Sauce Base:
Microwave the half-and-half and cream until they’re no longer cold — this helps things blend better. Whisk in the flour and pepper till smooth. Go easy on salt; the ham and cheese do most of that work already.

Cheese Prep:
Combine your cheddar and Monterey Jack in a bowl. You’ll layer this magic.

Slice Those Potatoes:
Use a mandoline or slicer if you’ve got one. You want the slices thin — about 1/8 inch. Thicker than that, and they’ll fight back in the oven.

Layer Like a Lasagna:
Layer one-third of the potato slices in your dish. Then a third of the ham/onion, a third of the cheese, and a third of the cream mixture. Repeat till everything’s layered up, ending with cheese and the rest of the cream.

Bake Till Bubbly:
Cover the dish tightly with foil and bake for 40 mins. Then remove the foil and keep baking another 20 mins or so, until everything’s bubbling and the top’s starting to brown. Honestly? Longer’s fine too — go by colour and smell.

Serve It Up:
Let it cool a bit so it holds its shape. Cut into squares, sprinkle with parsley if you’re feeling fancy, and serve. It’s comfort food. No frills needed.

Recipe Tips

• Don’t skip the cream warm-up — it helps the flour mix properly.
• Thin potatoes are key. Thicker ones won’t cook through evenly.
• You can make this ahead and reheat — it actually sets up better the next day.
• Add a pinch of nutmeg to the sauce if you like a little warmth (classic French move).

How to Store & Reheat

• Room Temperature: Cool no more than 1–2 hours.
• Fridge: Store covered for up to 4 days.
• Freezer: Freeze in portions. Reheat from thawed in oven or microwave until hot.

Nutrition Facts (Approx. per serving)

• Calories: 550
• Sodium: 680mg
• Protein: 23g
• Fat: 38g
• Carbs: 31g
• Fibre: 2g
• Sugar: 3g

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