Q1: What are the best potatoes to use for a casserole like this one?

Both starchy and waxy potatoes work beautifully, but they will give you a slightly different result. Starchy potatoes, like Russets , will become very soft and fluffy and will help to thicken the sauce even more. Waxy potatoes, like Yukon Golds or red potatoes , will hold their shape a bit better, giving you more distinct, firm chunks of potato in the finished casserole.

Q2: Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before you plan to bake it. This is a huge time-saver for a busy day or a potluck.

Q3: How do I keep my cheese sauce from being grainy or lumpy?

The secret to a perfectly smooth sauce is to make a proper roux . As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the key that will allow them to thicken your milk beautifully and without any lumps. Using freshly shredded cheese from a block also melts much more smoothly than pre-shredded cheese.

Q4: Can I freeze this casserole?

Because this casserole contains a dairy-based sauce and potatoes, freezing can sometimes affect the final texture. The sauce can sometimes separate, and the potatoes can become a bit watery upon thawing. If you do want to freeze it, it is best to slightly under-cook your potatoes during the par-boiling step.

Q5: Can I use a different kind of cheese in this recipe?

Of course! This recipe is incredibly versatile. While a sharp white cheddar is fantastic, this casserole would also be delicious with a classic yellow sharp cheddar, a smoky Gouda, a nutty Gruyère, or a blend of Monterey Jack and Colby .

The Best Cheesy Ham and Potato Casserole

A rich and cheesy recipe for a classic ham and potato casserole. The dish is made by combining par-boiled diced potatoes with cubed ham and shredded sharp white cheddar cheese in a large baking dish. A savory, homemade cream sauce is created on the stovetop by sautéing onions and garlic, making a roux, and whisking in milk and spices like smoked paprika and ground mustard. The sauce is poured over the ham and potato mixture, and the casserole is baked covered, then finished uncovered with an additional layer of melted cheese.

Author: Grace
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 6-8 servings
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

2 pounds potatoes (Russet or Yukon Gold)
2 cups cubed ham
1 and 1/2 cups shredded sharp white cheddar cheese, divided
3 Tablespoons unsalted butter
3/4 cup chopped yellow onion
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1 teaspoon dried parsley
3 Tablespoons all-purpose flour
2 cups whole milk
Optional for garnish: chopped fresh parsley, green onion, or chives

Instructions

Peel the potatoes and cut them into 3/4-inch pieces. Place them in a medium pot, cover with water, and bring to a boil. Boil for just 5–6 minutes until slightly softened, but not fully tender. Drain the potatoes.
Grease a 9×13-inch or similar 3 to 4-quart oven-safe dish. Add the warm, drained potatoes, the cubed ham, and 1 cup of the shredded cheese. Gently toss to combine and set aside.
Preheat the oven to 375°F (191°C).
Make the Sauce: In a large skillet or saucepan over medium heat, melt the butter. Add the onion and garlic and cook for about 3 minutes, until the onions have softened.
Stir in the salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined and the flour has absorbed the fat.
Reduce the heat to low, then slowly stir in the milk. Let the sauce simmer for 3–5 minutes, until it has thickened to a gravy consistency. Remove from the heat.
Assemble and Bake: Pour the warm sauce over the ham and potato mixture in the baking dish. Toss gently to coat everything.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and return the casserole to the oven. Bake for another 5–10 minutes, uncovered, until the cheese is melted and the casserole is bubbling.
Remove from the oven, garnish with fresh herbs if desired, and let it rest for a few minutes before serving.

Notes

Par-boiling the potatoes before baking is a key step that ensures they are perfectly tender in the finished casserole without becoming mushy.
The two-stage baking process—covered first, then uncovered—allows the casserole to heat through evenly before the cheese topping is browned.
Leftovers can be stored in the refrigerator for up to 1 week and reheated in the oven or microwave.

Find it online: https://www.eatswithsoul.com/ham-and-potato-casserole/