Ham and Potato Bake (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 lbs (915g) Yukon Gold or Russet potatoes
02 -
2 cups (300g) diced ham
03 -
1½ cups (150g) shredded sharp cheddar, split into two portions
04 -
3 tablespoons (43g) butter, unsalted
05 -
3/4 cup (100g) chopped yellow onion
06 -
3 minced garlic cloves
07 -
3 tablespoons (24g) plain flour
08 -
2 cups (480ml) whole milk
→ Seasonings
09 -
3/4 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon ground mustard
12 -
1 teaspoon dried parsley (or double the amount if using fresh)
13 -
1/2 teaspoon smoked paprika
→ Optional garnishes
14 -
Hot sauce
15 -
Chopped parsley
16 -
Fresh chives
17 -
Green onions
# Instructions:
01 -
Cut the peeled potatoes into chunks about 3/4-inch wide (around 6 cups total). Boil them for 5-6 minutes, just enough to soften slightly. Drain thoroughly.
02 -
Mix the potatoes while still warm with the ham and 1 cup of cheese in a greased 9x13-inch dish. Toss gently and set aside.
03 -
In a large pan, melt butter on medium heat. Stir in the chopped onion and garlic, cooking for 3 minutes until the onions start to soften.
04 -
Stir in the flour and all seasonings, mixing well. Lower the heat and slowly pour in the milk, stirring as you go. Let it thicken for 3-5 minutes until it feels like gravy. Taste and tweak the seasoning if needed.
05 -
Pour the hot sauce over the potato mix and gently stir to coat. Cover and bake at 375°F for 30 minutes. Uncover, sprinkle the remaining cheese on top, and bake another 5-10 minutes to get it bubbly and melty.
06 -
Top with your favorite herbs or a dash of hot sauce if you want. Let the dish cool for a few minutes before serving.
# Notes:
01 -
Great to prep ahead—put together the day before baking.
02 -
Swap ham for cooked crumbled bacon or sausage, if you'd like.
03 -
Try other cheeses such as gruyere, smoked gouda, or spicy pepper jack.
04 -
Leftovers are good in the fridge for up to a week.