Ham Recipes: Creamy Ham and Potato Bake

This creamy ham and potato bake layers tender sliced potatoes and savory cooked ham under a simple cheese sauce, making a satisfying one-dish dinner. It is a practical way to use leftover ham, and the ingredients are flexible enough to suit a weeknight meal or a relaxed family supper.

Ingredients

About 7 cups (900 g) peeled potatoes, thinly sliced about ⅛ inch (3 mm) thick; Yukon Gold or russet potatoes both work
2 cups (300 g) fully cooked ham, cut into ½-inch (1 cm) cubes
1 cup (150 g) finely diced yellow onion
2 cloves (6 g) garlic, finely minced
3 tablespoons (42 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) whole milk
1 teaspoon (5 ml) Dijon mustard
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper
¼ teaspoon (1.5 g) fine salt, plus more only if needed
1½ cups (170 g) shredded sharp cheddar cheese, divided
½ cup (30 g) sliced scallions or chopped parsley, optional, for serving

Instructions

Heat the oven and prepare the dish. Set a rack in the center and heat the oven to 375°F (190°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish or coat it with a thin film of oil. Slice the potatoes evenly; slices close to ⅛ inch cook at a similar pace and are easier to layer than thick, uneven pieces. If you slice them ahead, keep them submerged in cold water so they do not discolor, then drain and pat them dry before assembling.
Make the cheese sauce base. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously for 1 minute so it coats the onion and loses its raw flour smell. Keep the heat moderate; browned flour can make the sauce taste toasted rather than creamy.
Whisk in the liquids. Pour in the broth gradually while whisking to prevent lumps, then whisk in the milk, mustard, thyme, pepper, and salt. Bring the mixture to a gentle simmer, stirring often. Cook for 3 to 5 minutes, until it thickens enough to lightly coat a spoon. It should remain pourable because the potatoes absorb some liquid as they bake. Take the pan off the heat and stir in 1 cup (115 g) of the cheddar until melted. Taste the sauce before adding extra salt: ham and cheese can both be salty.
Layer the potatoes and ham. Arrange about one-third of the potato slices in the dish, overlapping them slightly. Scatter about one-third of the diced ham over the potatoes, then spoon over roughly one-third of the sauce. Repeat twice, finishing with sauce spread across the top. Aim to distribute the ham between the layers rather than leaving it all on top, where it can dry out. Gently press the layers with the back of a spoon so the sauce reaches the edges.
Cover and bake until the potatoes are nearly tender. Cover the dish tightly with foil and bake for 35 minutes. The foil traps steam, helping the potatoes cook through before the surface gets too dark. Carefully remove the foil, keeping your face and hands away from the escaping steam. Test the center with the tip of a thin knife; it should meet only slight resistance. If the slices are still firm, cover again and bake another 5 to 10 minutes before continuing.
Finish the top. Sprinkle the remaining ½ cup (55 g) cheddar evenly over the casserole. Bake uncovered for 15 to 20 minutes, until the top is golden in spots and the sauce is bubbling around the edges. Because this recipe uses fully cooked ham, the finished dish still needs to be heated thoroughly: check the center with a food thermometer. The USDA FSIS safe minimum for reheated leftovers is 165°F (74°C); make sure the center reaches that temperature.
Rest and serve. Set the casserole on a heat-safe surface and let it stand for 10 minutes before serving. This short rest lets the sauce settle and makes neater portions, though the casserole will still be soft and creamy rather than firm like a pie. Scatter with scallions or parsley, if using, and serve hot.

Tips

Slice evenly for consistent cooking. A mandoline makes quick, uniform slices, but a sharp knife works well if you take your time. If your slices are closer to ¼ inch (6 mm) thick, expect the covered baking stage to take longer; use the knife test rather than relying only on the clock. Do not pack the layers so tightly that the sauce cannot flow between them.
Choose ham that suits the sauce. Leftover roasted or baked ham is ideal. If your ham is especially salty or smoked, use low-sodium broth and taste the sauce before seasoning. Avoid adding much salt at the start; it is easier to add a pinch at the table than to correct an overly salty casserole.
Keep the sauce smooth. Whisk the broth in gradually and stir as it simmers. If a few small lumps remain, whisk firmly before adding the cheese. Use freshly shredded cheddar when convenient: some pre-shredded cheeses contain anti-caking agents that can make a sauce a little less silky, though they will still work in this baked dish.
Use a covered bake first. The foil is important because it lets the potatoes steam tender in the sauce. If the cheese browns before the potatoes are cooked, cover the dish loosely again. If the top is pale at the end, give it a few extra minutes uncovered, watching closely so the edges do not scorch.

Serving Suggestions

Serve the bake as the main course with a crisp green salad dressed with a simple vinaigrette. The fresh, tart flavors balance the creamy sauce and salty ham. Steamed green beans, roasted broccoli, peas, or lightly dressed cabbage are also good sides; choose one vegetable if you want an uncomplicated dinner, or add bread to catch the sauce if the meal needs to stretch further.

For a more substantial plate, pair a portion with roasted carrots or a bowl of tomato soup. The casserole is rich, so a bright side with lemon, vinegar, or fresh herbs helps keep the meal from feeling heavy. At brunch, serve smaller squares with fruit and scrambled eggs; keep any separately cooked eggs at a safe temperature and do not leave the meal at room temperature for an extended period.

Variations

Change the cheese: Replace some or all of the cheddar with Gruyère, Monterey Jack, or Swiss cheese. Gruyère gives the sauce a nuttier flavor, while Monterey Jack melts particularly smoothly. A small amount of Parmesan can add a sharper, saltier finish, but use it in place of part of the cheddar rather than adding a large extra handful.

Add vegetables: Stir 1 cup (150 g) thawed peas into the sauce just before layering, or add 1 cup (100 g) sliced mushrooms sautéed until their moisture has cooked off. Broccoli florets should be cut small and briefly steamed or blanched first so they become tender along with the potatoes. Extra vegetables may make the dish wetter, so avoid adding them uncooked in large amounts.

Make it without dairy: Use a plain, unsweetened plant-based milk and a dairy-free butter alternative, then choose a melting dairy-free cheese if desired. The sauce may be thinner or less stretchy depending on the products. Unsweetened oat milk is a practical option; avoid flavored or sweetened varieties, which can change the taste of the savory casserole.

Adjust the seasoning and herbs: Replace dried thyme with 1 teaspoon (1 g) chopped fresh thyme, or use a small pinch of rosemary. Rosemary has a stronger flavor, so use it sparingly. A teaspoon of whole-grain mustard can stand in for Dijon, giving the sauce a slightly more textured finish. These changes preserve the basic creamy ham-and-potato character while making use of what is on hand.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in a covered, shallow container. Store for 3 to 4 days in the refrigerator. You can refrigerate the whole baking dish if it is suitable for cold storage, but individual portions cool more quickly and are easier to reheat evenly. Do not leave the casserole at room temperature overnight.

Reheat individual portions in a covered microwave-safe dish, stirring or turning the portion if possible so the center warms evenly. For a larger amount, place it in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until hot throughout. Add a tablespoon or two of milk or broth per portion if the sauce has thickened in storage. Check the center with a food thermometer and heat leftovers to 165°F (74°C), the USDA FSIS guidance for reheated leftovers.

To freeze, cool the casserole promptly, portion it into airtight freezer-safe containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, and heat to 165°F (74°C). The potatoes may soften slightly and the sauce may separate a little after freezing; stirring a reheated portion gently can bring the sauce back together. Do not freeze and thaw the same portion repeatedly.

Frequently Asked Questions

Can I make this casserole ahead?
Yes. For the best texture, assemble the layers and sauce, cover the dish, and refrigerate it for up to 24 hours before baking. Since the casserole starts cold, allow extra time in the oven and check the potatoes with a knife; the center must also reach 165°F (74°C) because the dish contains cooked ham being reheated. You can also prepare the sauce and slice the ham a day ahead, then slice the potatoes and assemble shortly before baking.

Do I need to cook the potatoes before layering them?
No. Thinly sliced raw potatoes cook in the sauce under foil, so pre-cooking is unnecessary and can make the layers fragile. Slice them evenly and follow the covered baking step. If the potatoes are not tender when tested, cover the dish again and continue baking in short increments before adding the final cheese topping.

Can I use canned or deli ham?
Yes, as long as it is fully cooked and handled according to its package directions. Dice it into small, even pieces so each portion gets some ham. Canned and deli-style ham can be saltier than a leftover roast, so choose low-sodium broth and hold back some or all of the added salt until you taste the sauce.

Why is my casserole watery?
Potatoes can release moisture, and vegetables such as mushrooms can add more. Pat potatoes dry if you stored them in water, sauté watery vegetables before layering, and measure the broth and milk rather than pouring by eye. Letting the casserole rest for 10 minutes also helps the sauce settle. If it is still looser than you prefer, serve it with a slotted spoon; the flavor will not be affected.

What potatoes work best?
Yukon Gold potatoes hold their shape while turning tender, while russets soften more and give the sauce a slightly thicker, more comforting texture. Either variety works when sliced thinly and evenly. Waxy red potatoes can also be used, but they stay firmer and may need a little more baking time depending on slice thickness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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