Ham and Potato Casserole

This comforting casserole layers thinly sliced russet potatoes and diced cooked ham with a rich, creamy sharp cheddar cheese sauce. Baked until golden and bubbly, it's a hearty and satisfying dish, perfect for a family dinner or potluck, offering a delightful combination of savory flavors and tender textures.

Print Recipe

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 2701.9 kcal

Equipment

1 9x13 inch Casserole Dish
1 Medium Saucepan
1 Whisk
1 Chef's knife
1 Cutting Board

Ingredients

Main

Cooking spray or butter for coating the pan
2 pounds russet potatoes about 4 medium
1 cup diced cooked ham (about 5 1/2 ounces)
1/2 medium yellow onion
8 ounces sharp cheddar cheese shredded (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole or 2% milk
1 teaspoon kosher salt plus more as needed
1/8 teaspoon freshly ground black pepper

Instructions

Preheat your oven to 375°F (190°C) and generously coat a 9x13 inch casserole dish with cooking spray or butter.
Peel and thinly slice the russet potatoes (approximately 1/8-inch thick). Dice the cooked ham and finely dice the yellow onion.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes until a pale roux forms.
Gradually whisk in the milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring continuously, and cook until it thickens to a creamy consistency.
Remove the saucepan from the heat. Stir in 1 cup of the shredded sharp cheddar cheese, 1 teaspoon of kosher salt, and the black pepper until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared casserole dish. Distribute half of the diced ham and half of the diced onion over the potato layer.
Pour half of the prepared cheese sauce evenly over the potato, ham, and onion layer.
Repeat the layering process with the remaining potatoes, ham, onion, and cheese sauce.
Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top layer of the casserole.
Cover the casserole dish with aluminum foil and bake for 45-50 minutes. Uncover and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest for 10-15 minutes before serving.

Notes

For optimal texture, ensure potatoes are sliced uniformly – a mandoline can achieve this perfectly, leading to even cooking. Consider a brief par-boil of the potato slices (5-7 minutes) before layering to reduce overall baking time and guarantee tenderness. When preparing the cheese sauce, cook the roux thoroughly to eliminate any raw flour taste, then gradually whisk in the milk to prevent lumps, aiming for a smooth, velvety consistency. A pinch of freshly grated nutmeg can elevate the sauce's flavor beautifully. For added depth, infuse the milk with a bay leaf and a crushed garlic clove before adding it to the roux. For a golden crust, finish baking uncovered, and allow the casserole to rest for 10-15 minutes after baking to set the layers and make serving cleaner.