Description
A delicious cheesy potato bake with ham and a creamy sauce, perfect for comfort food lovers.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 cup white or yellow onions (diced small)
- 2 to 3 cloves garlic (finely minced)
- ¼ cup all-purpose flour
- 3 cups milk (2% or whole recommended)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 3 cups shredded cheddar cheese (divided)
- 3 pounds russet potatoes
- 2 cups cooked ham (cubed or diced small)
- 1 tablespoon fresh parsley (finely minced; optional for garnishing)
Instructions
- Preheat the oven to 400F, and spray a 9×13-inch baking dish or casserole dish with cooking spray; set aside.
- To a large skillet, add the butter and heat over medium-high heat to melt it, about 1 minute; stir with a wooden spoon to help it melt faster.
- Add the onions and saute for 4-5 minutes, or until soft and translucent; stir frequently.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Sprinkle the flour over the top, stir and toss with a wooden spoon, and cook for 1 minute; stir nearly constantly.
- Gradually add the milk, whisking constantly as you add it.
- Add the salt, pepper, and bring to a simmer. Cook for about 3-5 minutes, or until the sauce thickens some.
- Remove from heat and stir in 1 cup of shredded cheese until smooth and silky.
- Place half of the potatoes in the bottom of your pan. Top with half of the ham. Pour half of the sauce over the top, then sprinkle 1 cup of cheese on top. Repeat the process with the potatoes, ham, sauce, and cheese.
- If you’re prepping/making this 12-24 hours in advance, stop here, cover tightly with foil, and refrigerate.
- Cover with foil and bake for 50 minutes, covered. Remove the foil and bake for another 20 minutes, uncovered, or until done.
- Make sure that the potatoes are buttery soft, fork tender, and very done. If in doubt, bake longer.
- Optionally garnish with freshly parsley and serve.
Notes
- You are essentially creating a roux here by combining melted butter with flour, which later helps the sauce to thicken.
- Don’t shortcut the roux step to avoid raw flour taste in the creamy sauce.
- Baking times may vary depending on your oven and the thickness of your potatoes. Adjust as needed.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg