American
Ham and Potato Casserole
Diced ham, sliced potatoes, onion, milk, and cheddar bake into a layered casserole. The ham is already cooked, so the clock is really on the potatoes turning tender in the milk sauce.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Sliced potatoes bake in milk sauce the way a scalloped pan does, with ham in the layers.
- Onion softens between the potatoes and cuts the salt.
- Cheddar goes into the sauce and on top so the middle is not only milky.
- The pan stays covered until the potatoes are tender, then browns uncovered.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F and slice the potatoes about 1/8 inch thick and the onion thin.
- 2
Toss the potato slices with the salt and pepper until they are evenly seasoned.
- 3
Melt the butter in a saucepan, whisk in the flour, and cook until the roux is bubbling and pale gold.
- 4
Whisk in the milk and simmer until the sauce coats a spoon, then stir in 1.5 cup cheddar and the dry mustard until melted.
- 5
Layer the potatoes, onion, and ham in a baking dish, pour the sauce over the top, and cover the dish tightly.
- 6
Bake at 375°F for 40 minutes, uncover, add the remaining cheddar and paprika, and bake until a knife finds the potatoes tender and the cheese is bubbling.
Pro tips
- Slice the potatoes to a similar thickness or the thick pieces stay firm.
- Keep the dish covered for the first stretch so the milk does not cook off before the potatoes soften.
- Dry mustard keeps the cheddar from tasting flat next to salty ham.
Easy substitutions
- Diced ham
- Diced cooked turkey
- Cheddar
- Swiss cheese
- Whole milk
- Half-and-half
Storage and reheating
Storage
Cool, cover, and refrigerate for up to 3 days.
Reheating
Reheat covered at 350°F until the center is hot and the sauce loosens, adding a spoon of milk if it looks stiff.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 490
- Protein
- 26 g
- Carbs
- 38 g
- Fat
- 26 g
- Fiber
- 3 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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