Description
Make this classic, hearty casserole featuring creamy, cheesy potatoes layered with savory ham. It is perfect comfort food for family dinners or holiday leftovers.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
- 1/2 cup yellow onion, finely chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyere cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 5 to 7 minutes.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 cup of the cheddar cheese and all of the Gruyere cheese, stirring until the cheese melts completely into the sauce.
- In a large bowl, gently toss the thinly sliced potatoes and diced ham with the cheese sauce until everything is evenly coated.
- Pour half of the potato and ham mixture into the prepared baking dish. Sprinkle with 1/2 cup of the remaining cheddar cheese.
- Top with the remaining potato and ham mixture. Pour any remaining sauce over the top.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered for another 15 to 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let the casserole rest for 10 minutes before you serve it.
Notes
- For best results, slice your potatoes very thinly, about 1/8 inch thick. A mandoline slicer helps achieve uniform thickness.
- You can make this a make-ahead potato casserole by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.
- If you want a smoky flavor, substitute 1/2 cup of the cheddar cheese with smoked Gouda cheese.
- Prep Time: 20 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
- Cholesterol: 75