Baked Potatoes with Ham and Cheese Sauce
A comforting baked potato casserole layered with diced ham, sauteed onions, tender leek slices, and creamy nutmeg-infused béchamel sauce topped with melted mozzarella and parmesan. This rustic dish combines savory ham, potatoes, and aromatic vegetables in a rich cheese sauce. Perfect as a weeknight dinner or casual family meal. The ham adds salty depth while the béchamel creates luxurious creaminess.
Ingredients
- 4 potatoes, whole
- 7 oz ham, diced
- 1 onion, chopped into rings
- 3 tablespoons unsalted butter
- 3 tablespoons wheat flour
- 2 cups milk, room temperature
- 0.0 nutmeg
- ½ teaspoon salt
- ½ cups parmesan cheese, grated
- 8 leek, sliced into rounds
- 1 cups mozzarella cheese, grated
Instructions
- 1
Boil potatoes in salted water until tender.
- 2
Chop potatoes into pieces.
- 3
Dice ham and set aside.
- 4
Saute ham in oil until golden, then remove.
- 5
Cook chopped onion in the same skillet until golden.
- 6
Melt butter in another skillet, add flour, stir constantly for 2 minutes.
- 7
Gradually add milk while stirring to form smooth cream sauce.
- 8
Season sauce with nutmeg and salt, stir in parmesan cheese.
- 9
Spread thin layer of sauce on bottom of baking dish.
- 10
Layer potatoes, leek slices, cooked ham, and remaining sauce.
- 11
Top with grated mozzarella cheese.
- 12
Bake until cheese is melted and golden.
Tips
Cut potatoes into uniform sizes so they cook evenly and layer neatly in the baking dish.
Make the béchamel sauce slowly, stirring constantly to prevent lumps from forming.
Reserve some sauce before adding potatoes to coat the bottom and prevent sticking.
Good to Know
Cover with foil and refrigerate up to 3 days. Reheat covered in 350F oven for 15-20 minutes until warmed through.
Assemble dish completely, cover, refrigerate overnight. Add 5-10 minutes to baking time if baking from cold.
Serve hot directly from baking dish. Pairs well with green salad and crusty bread.
Common Mistakes
Do not skip the 2-minute flour cooking step to avoid raw flour taste in sauce.
Add milk gradually while stirring to avoid lumpy sauce.
Do not overbake or cheese may brown excessively and potatoes may dry out.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare this dish ahead of time?
Yes, assemble completely, cover with foil, and refrigerate overnight. Bake from cold, adding 5-10 minutes to cooking time. You can also freeze before baking for up to 1 month.
What if my sauce is too thick or too thin?
If too thick, whisk in milk a splash at a time. If too thin, mix cornstarch with cold milk and stir into sauce over heat until thickened.
How long will leftover baked potatoes keep?
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes. Not recommended for freezing after baking due to texture changes.