Ham and Potato Casserole with Cheese Sauce
Transform holiday ham leftovers into a comforting, layered casserole with creamy cheese sauce, thinly sliced potatoes, and caramelized onions. The béchamel base enriched with white wine and monterey jack cheese creates richness while the slow bake allows potatoes to soften completely. Perfect for using up Christmas or Easter ham, this dish feeds a crowd and reheats beautifully. The thin potato slices ensure even cooking and silky texture throughout.
Ingredients
- 4 large baking potatoes, peeled and thinly sliced
- 3 tablespoons butter or margarineolive oil or dairy-free butter1:1veganFull guide →
- 3 tablespoons all-purpose flour
- 1 cup milk, whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ¼ cup dry white wine
- 1 lb cooked ham, sliced
- 1 large onion, sliced
- 1 cup monterey jack cheese, shredded
Instructions
- 1
Peel potatoes and slice very thinly.
- 2
Pat dry with paper towels and set aside.
- 3
Melt butter in a small heavy saucepan.
- 4
Remove from heat and whisk in flour.
- 5
Gradually whisk in milk and seasonings, then return to heat and stir constantly until thickened.
- 6
Remove from heat and stir in wine.
- 7
Layer in a greased casserole: half the ham, half the potatoes, half the onions, half the sauce, and half the cheese.
- 8
Repeat layers with remaining ingredients.
- 9
Cover and bake until potatoes are tender.
- 10
Uncover and bake until top is golden and bubbling.
Tips
Slice potatoes uniformly thin on a mandoline for even cooking and creamy texture throughout the dish.
Pat potato slices dry to prevent excess moisture from making the casserole watery.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 20-25 minutes until warmed through.
Assemble casserole completely, cover, and refrigerate up to 12 hours before baking. Add 10-15 minutes to bake time.
Serve hot directly from the casserole dish. Accompaniments: green salad, crusty bread, or steamed vegetables.
Common Mistakes
Do not skip patting potatoes dry to avoid a watery, soupy casserole.
Do not bake covered the entire time to avoid soggy, pale topping; uncover for final 15 minutes.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this casserole ahead?
Yes, assemble completely, cover tightly, and refrigerate up to 12 hours. Bake from cold, adding 10-15 minutes to baking time.
Can I freeze this casserole?
Freeze assembled but unbaked casserole up to 1 month. Thaw overnight and bake, adding 10 minutes. Or freeze baked leftovers up to 2 months and reheat covered.
What if my sauce is too thin?
Whisk constantly for the full 10 minutes. If still thin, simmer uncovered another 2-3 minutes. Too thick? Whisk in milk gradually.