Start your day off right with this protein-rich Ham and Potato Casserole!
Hi! Its Susanne back again with a terrific recipe for your family. Today I’m sharing a recipe that comes from my favorite recipe source; my Mom’s kitchen. Ham and Potato Bake is truly a favorite for my family. It’s one of those comfort foods that we just love to eat. It is simple to make and a great way to use that left over Easter ham. Of course this recipe isn’t just for leftover holiday ham you can make this dish with a slice of ham steak that you can pick up in refrigerator section of any grocery store.
This dish calls for potatoes that are peeled and thinly sliced. Now I know peeling potatoes is no fun, in fact it’s a chore. But like my Mom always says you get faster with practice. Well, practice and a great potato peeler. If you have kids that are old enough you can always put them to work. That’s how I learned.
Ideally the slices should be no more than 1/4 inch thick. I recommend using a mandolin if you have one. If not you’ll need a sharp knife to make thinly slicing the potatoes easier. If you’re like me you’ll need a couple extra minutes to make sure you’re slicing them at the right thickness. When I rush the pieces tend to come out too thick.
The thing that makes this recipe so good is the sauce. It’s cheesy and delicious. The sauce is just a simple roux with cheese. A roux is just a fancy word for a sauce made with flour and a fat like butter, milk or cream that is whisked together to thicken up another liquid. For this recipe you’ll be combining flour, butter and milk.
One of my favorite things about this casserole is that you can easily switch out ingredients to accommodate what you have on hand. If you don’t have sharp cheddar you can exchange it for mild cheddar or even Colby and Monterrey Jack. If you don’t have ham a couple of prepared and shredded chicken breasts are an easy substitute. Pick up a rotisserie chicken at your supermarket and the recipe is even easier to make.
I hope you’ll give this recipe a try. It really is good. How could it not be it’s made with great ingredients like ham, cheese and potatoes. If you like this recipe be sure to hop over to New South Charm and check out my recipe for Loaded Potato Rounds and Skillet Potatoes. I’ll be back soon with another great recipe for you and your family.
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Ham and Potato Casserole
- 4 cups thinly sliced potatoes
- 2 cups cooked ham - diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 11/2 cup grated sharp cheddar cheese
- 1/2 cup grated cheese - to sprinkle on top
- 1/2 teaspoon paprika
- In a small sauce pan, melt butter and blend in flour, allow to rest one minute
- Add in cold milk, stirring with whisk
- Season dash of Cayenne, and salt (to taste). Cook sauce on low whisking occasionally until it reaches a boil and sauce is smooth
- Reduce heat, add cheese continue to stir occasionally until cheese is completely melted
- In a lightly greased one quart casserole dish place half of potatoes
- Pour half of cheese sauce over potatoes in casserole dish
- Add half of the ham
- Repeat with second layer of potatoes, cheese sauce and ham
- Sprinkle the remaining cheese on top
- Bake uncovered for 50 minutes to an hour at 350°F
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.