Cheesy Ham and Potato Casserole

Yields: 6-8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Difficulty: Easy
Intensity: Low-Effort

Ingredients

• 2.5 lbs Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)

• 3 tablespoons unsalted butter

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 2 cups whole milk, warmed

• 1 cup chicken or vegetable broth

• 1 cup heavy cream or half-and-half

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground nutmeg

• Salt and freshly ground black pepper, to taste

• 3 cups cooked ham, diced into 1/2-inch cubes

• 2 cups sharp cheddar cheese, shredded (divided)

• 1 cup Gruyère or Swiss cheese, shredded

• 1/4 cup fresh parsley, chopped (for garnish)

Equipment

• 9×13 inch baking dish

• Large skillet or saucepan

• Mandoline slicer (recommended for even potatoes)

• Large bowl

• Whisk

Instructions

Step 1: Prepare the Potatoes

Peel the Russet potatoes and slice them uniformly to about 1/8-inch thickness. A mandoline slicer is highly recommended for this task, as it ensures even cooking, but a sharp knife and a steady hand will also work. Place the sliced potatoes in a large bowl of cold water to prevent them from browning while you prepare the sauce.

Step 2: Create the Creamy Cheese Sauce

This is the heart of the casserole and where the magic happens.

1. Sauté Aromatics: In a large skillet or saucepan over medium heat, melt the 3 tablespoons of butter. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Make the Roux: Sprinkle the 1/3 cup of flour over the onions and garlic. Whisk constantly and cook for about 1-2 minutes. This cooks out the raw flour taste and is crucial for thickening the sauce.

3. Gradually Add Liquids: Slowly pour in the warmed milk while whisking continuously to avoid lumps. Once the milk is incorporated, whisk in the chicken broth and heavy cream.

4. Season and Thicken: Add the Dijon mustard, smoked paprika, and nutmeg. Season generously with salt and pepper (remember, the ham will add saltiness, so be cautious). Bring the sauce to a simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

5. Add the Cheese: Remove the sauce from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the Gruyère cheese until melted and smooth. The sauce should be rich and velvety.

Step 3: Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish.

1. Drain and Combine: Drain the sliced potatoes thoroughly and pat them dry with a clean kitchen towel. In the large bowl, combine the dried potato slices and the diced ham.

2. Layer It Up: Pour the creamy cheese sauce over the potato and ham mixture. Gently fold everything together until every piece is beautifully coated in the sauce.

3. Transfer to Dish: Pour the entire mixture into the prepared baking dish and spread it into an even layer.

4. The Cheesy Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.

Step 4: Bake to Perfection

Cover the baking dish tightly with aluminum foil. This is a critical step, as it traps steam and ensures the potatoes become perfectly tender.

• Bake Covered: Place the covered dish in the preheated oven and bake for 50 minutes.

• Bake Uncovered: Carefully remove the foil. Increase the oven temperature to 400°F (200°C). Continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are easily pierced with a fork.

Step 5: Rest and Serve

Once out of the oven, let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly, making it easier to slice and serve. Garnish with freshly chopped parsley for a pop of color and freshness.

Chef’s Notes & Variations

• Make-Ahead Marvel: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be starting from cold.

• Freezing Instructions: After assembling, wrap the unbaked casserole tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

• Vegetable Boost: Feel free to add a cup of frozen peas, corn, or chopped steamed broccoli to the mix for an extra vegetable serving.

• Potato Shortcut: For an even quicker version, you can use a 30-ounce bag of frozen shredded hash browns (thawed). This reduces the prep time significantly.

• Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a subtle kick.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used and may vary depending on specific brands and portion sizes.)

Serving Size: 1/8 of the casserole
Calories: 515
Total Fat: 33g

• Saturated Fat: 19g

• Trans Fat: 0g
  Cholesterol: 115mg
  Sodium: 980mg
  Total Carbohydrates: 30g

• Dietary Fiber: 2g

• Sugars: 6g
  Protein: 25g

Vitamin D: 1.2mcg | Calcium: 465mg | Iron: 2mg | Potassium: 750mg

This Cheesy Ham and Potato Casserole is more than just a recipe; it’s a warm, cheesy hug on a plate. It’s a testament to the fact that the most beloved meals are often the simplest ones, made with care and shared with those you love. Save this recipe, because once you try it, you’ll be coming back to it again and again.