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 ham, cheese, and potato casserole combines (almost) all the favorite vices of David, aka Fatty Daddy, the founder of Leite’s Culinaria. Carbs. Cheese. Butter. (We can’t divulge his other favorite vices, although we can tell you they wouldn’t be appropriate in a casserole dish.) And because a potato gratin with an over-the-top richness that some may describe as, well, a little indecent still wasn’t outrageously indulgent enough, he added ham to make it a little easier to consider a plateful of this to be a proper dinner. This is no ordinary potato casserole. It’s a marvie approach to using up leftover ham, one that’s sufficient inspiration to make a ham just for the leftovers! Although if you don’t have any on hand, thickly sliced deli ham more than suffices.–Renee Schettler Rossi
This is Why Leftover Ham Is a Good Thing
They say a picture is worth a thousand words. We couldn’t agree more.
Ham, Cheese, and Potato Casserole
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4 to 6
- 1 tablespoon butter (1/2 oz), at room temperature, plus more for the baking dish
- 3 shallots (about 4 oz), peeled and thinly sliced lengthwise
- 6 ounces ham (either from a glazed ham or thickly sliced honey deli ham), cut into matchsticks or cubes
- 1 garlic clove, crushed and peeled
- 4 large Yukon Gold potatoes (about 2 lbs)
- Kosher salt and freshly ground white pepper
- 10 ounces Fontina, Comté, Swiss, or Gruyere cheese
- 1 to 1 1/2 cups heavy cream
- 1. Heat the oven to 350°F (175°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with foil.
- 2. 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.
- 3. 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.
- 4. Peel the potatoes and slice them crosswise about 1/8 inch (3 mm) thick. A mandoline or handheld slicer makes short work of this.
- 5. 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.
- 6. 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.
- 7. 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.