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Country-style Ham & Potato Bake with Velvety Cheese brings together soft potatoes and flavorful ham in a smooth, creamy cheese mixture. This warming family dish turns basic pantry staples into a mouthwatering meal that's great for using up extra ham or serving when guests come over.
I whipped this casserole up the day after Easter when I didn't want to waste the ham. These days my kids ask for it all the time, and I actually buy extra ham just so we've got enough to make this dish.
Key Ingredients
- Yukon Gold potatoes: They stay firm yet creamy and keep their shape wonderfully
- Premium ham: Holiday leftovers pack the most flavor
- Sharp cheddar: Gives a nice bite and stretches beautifully when melted
- Heavy cream: Makes the sauce incredibly smooth
- Fresh thyme: Cuts through the richness
- Garlic: Builds flavor in the cheese sauce
Step-by-Step Cooking Guide
- Step 1: Prepare the Potatoes
- Cut potatoes into equal thin slices (roughly 1/8 inch) with a mandoline or good knife. Briefly boil in salty water until barely soft but not mushy. This helps them cook evenly later on.
- Step 2: Create the Sauce
- Heat butter and cook garlic till it smells good. Stir in flour to create a paste, then slowly pour in warm milk and cream. Keep stirring until it thickens up. Add cheese bit by bit, making sure it melts completely.
- Step 3: Layer with Care
- Begin with a thin sauce coating, then build up with alternating layers of potatoes, ham, and cheese sauce. Don't forget to season each layer with salt, pepper, and thyme sprigs.
- Step 4: Top It Off
- Pour the last of your sauce on top and sprinkle with plenty of cheese. This top layer will turn golden and bubbly as it bakes.
- Step 5: Bake to Perfection
- Cover with foil and bake at 375°F for 30 minutes. Take the foil off and cook another 15-20 minutes until the top turns golden and the edges bubble.
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My grandma always told me that good casseroles need to "take a breather" after baking. She wasn't wrong - waiting a bit lets all those amazing flavors come together.
Mastering Your Layers
Each layer should be its own little treat. You want every forkful to have the right mix of soft potatoes, tasty ham, and that amazing cheese sauce.
Do-Ahead Tricks
Put the whole thing together the night before, wrap it up tight, and stick it in the fridge. Just let it warm up a bit before you pop it in the oven.
What To Serve With It
A simple green salad with tangy dressing or some bright green broccoli works great against the rich, creamy casserole.
Ways To Switch It Up
I like throwing in some cooked mushrooms or sweet caramelized onions between the layers sometimes for extra flavor punch.
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I've made this casserole so many times over the years, and it always hits that sweet spot between everyday comfort food and something special enough for company. Whether it's just a Tuesday night dinner or part of a holiday spread, people always go back for seconds.
Frequently Asked Questions
- → Can I prep this dish early?
- Sure, you can put it together a day ahead and chill. Let it sit out 30 minutes before baking.
- → Can I swap out the cheese?
- Absolutely, try cheddar, gouda, gruyere, or pepper jack if you prefer.
- → Can this bake go in the freezer?
- Yes, you can freeze it either raw or cooked for up to 3 months.
- → What are the best potatoes to use?
- Stick to Russet or Yukon Gold for the best results.
- → Can I replace the ham?
- You bet! Sausage or crumbled bacon works great as a swap.