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Cheesy Ham and Potato Casserole - A Cozy, Crowd-Pleasing Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds potatoes (Russet or Yukon Gold), peeled and thinly sliced
  • 2 cups cooked ham, diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1/2 cup chicken broth (optional, for extra flavor)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella or Monterey Jack (optional for extra melt)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper
  • 2 tablespoons chopped fresh parsley or chives (for garnish)
  • Nonstick spray or a little butter for greasing the baking dish

Method
 

  1. Prep the oven and dish: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
  2. Slice the potatoes: Peel and slice the potatoes about 1/8-inch thick. Thinner slices cook more evenly. Pat dry with paper towels to remove excess moisture.
  3. Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt. Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
  4. Make the roux: Sprinkle in the flour and stir for 1 minute to cook off the raw taste. The mixture will look pasty.
  5. Build the sauce: Slowly whisk in the milk and chicken broth (if using). Keep whisking until smooth and slightly thickened, 3–5 minutes.
  6. Season and add cheese: Stir in Dijon, thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and whisk in 1 1/2 cups cheddar and the mozzarella until melted and silky.
  7. Layer the casserole: Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes, half the ham, and a light sprinkle of salt and pepper. Pour over half the sauce. Repeat with remaining potatoes, ham, and sauce.
  8. Top with cheese: Sprinkle the remaining 1/2 cup cheddar over the top. For extra color, dust lightly with smoked paprika.
  9. Cover and bake: Cover tightly with foil and bake for 35 minutes to steam the potatoes.
  10. Uncover and finish: Remove the foil and bake another 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
  11. Rest and garnish: Let the casserole rest 10 minutes to set. Sprinkle with parsley or chives before serving.