This ham, cheese, and potato casserole is our new definition of decadent comfort food. Layers of cooked ham, thinly sliced potatoes, shallots, and gooey cheese are baked in a rich cream sauce until crispy and golden.
This is Why Leftover Ham Is a Good Thing
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Ham, Cheese, and Potato Casserole
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4 to 6
Heat the oven to 350°F (175°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with foil.
Melt the butter In a medium skillet set over medium heat, and sauté the shallots until soft and golden brown, 5 to 10 minutes. Scrape the shallots into a bowl, toss in the ham, and stir to combine.
Rub the garlic clove over the bottom and sides of a 2-quart baking dish or gratin dish. Let the dish rest for a few minutes and then rub the bottom and sides of the dish with butter.
Peel the potatoes and slice them crosswise about 1/8 inch (3 mm) thick. A mandoline or handheld slicer makes short work of this.
Arrange an overlapping layer of potatoes, like a splayed deck of cards, in the bottom of the gratin dish. Season with salt and pepper to taste. Sprinkle about 1/3 of the ham and shallot mixture over the potatoes and then about 1/3 of the cheese. Continue layering the potatoes, ham and shallot mixture, and cheese, seasoning each layer with salt and pepper and finishing with the cheese. (You should have 3 sets of layers). Gently press down on the casserole if it’s threatening to rise above the edge of the baking dish.
Place the dish on the foil-lined rimmed baking sheet and drizzle the cream all along the sides of the dish being careful not to move the cheese. Stop adding cream when you see it rising alongside the potatoes but isn’t drowning them.
Slip the casserole, uncovered, in the oven and bake until the cream bubbles happily along the edge of the dish, the top is crisp and golden, and a knife easily pierces all the layers, 60 to 80 minutes. Let stand for 10 minutes before serving.
Recipe Testers' Reviews
This ham, cheese, and potato casserole was a godsend! I was in the process of freezing the leftover New Year’s Day ham (you can only endure so many ham sandwiches!) when this recipe popped up in my inbox.
As stated in the instructions, a mandolin “cuts” (cooking humor) your prep time and gives you even slices.
I was able to create 3 perfect layers in my 2-quart glass dish. I found using a glass dish was great because it allowed me to see how the cream (I used 1 1/2 cups) covered each layer.
My mother, really enjoyed it and she continued to talk about it the following day.
This is a wonderful recipe that reminds us of how versatile a gratin can be. This is a sturdy method and can handle ingredients on hand. Experiment with different cheeses, meats, chorizo, pancetta, etc., just be sure your potatoes are cooked through at the end and, if the cheese is turning too golden, then cover it with foil.
This casserole was tasty and there isn’t any way it couldn’t be with this line up of ingredients. This could be a great side but lovely as the main dish for a weeknight dinner with plenty of green veg. Shallots should be added to everything in my opinion!
Prep wasn’t bad, although I couldn’t find the mandoline it’s still a manageable number of potatoes to slice, so that went by quickly. (Helps create good knife skills.)
The children gave it a thumbs up and finished all of the tender stem broccoli on their plate, mopping up the cheese sauce with it. Tons of flavor for such a simple dish.