Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 pounds (1.36 kg) Yukon Gold potatoes, peeled and sliced ⅛ inch thick
- 2 cups (10 ounces / 285 g) diced fully cooked ham
- 1 medium sweet onion, about 7 ounces (200 g), thinly sliced
- 4 tablespoons (56 g) unsalted butter, plus 1 teaspoon for greasing
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- ½ teaspoon fine salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups (8 ounces / 225 g) freshly shredded sharp cheddar cheese, divided
- 1 tablespoon chopped fresh parsley, optional
Do This
- 1. Heat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish and prepare the potatoes, onion, ham, and cheese.
- 2. Melt 4 tablespoons butter, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk; heat until lightly thickened, about 10 minutes total. Stir in the salt, pepper, and garlic powder.
- 3. Build three layers, using one-third each of the potatoes, onion, ham, and sauce, plus ½ cup cheddar per layer. Reserve the remaining ½ cup cheddar.
- 4. Cover tightly with foil and bake for 75 minutes.
- 5. Uncover, sprinkle with the reserved cheddar, and bake for 25 minutes more, until the potatoes are completely tender and the top is golden and bubbly.
- 6. Rest for 15 minutes before serving. Sprinkle with parsley, if desired.
Why You’ll Love This Recipe
- A complete comfort-food dinner: Tender potatoes, savory ham, and sharp cheddar come together in one hearty casserole.
- Simple, familiar ingredients: A homemade milk-and-butter sauce gives you creamy results without canned soup or heavy cream.
- Cozy farmhouse flavor: Sweet onions soften into the layers while the cheddar turns golden on top.
- Wonderful leftovers: The flavors settle together overnight, making tomorrow’s lunch especially inviting.
This Amish-style casserole is inspired by straightforward farmhouse cooking. The cheddar makes it a cheesy take on traditional scalloped potatoes, with enough ham to serve as the main meal.
Grocery List
- Produce: 3 pounds Yukon Gold potatoes, 1 medium sweet onion, and fresh parsley if using.
- Meat: 10 ounces fully cooked ham; leftover baked ham works well.
- Dairy: Unsalted butter, 3 cups whole milk, and an 8-ounce block of sharp cheddar cheese.
- Pantry: All-purpose flour, fine salt, ground black pepper, and garlic powder.
- Kitchen Supplies: Aluminum foil and a 9 × 13-inch baking dish.
Full Ingredients
For the Potato and Ham Layers
- 3 pounds (1.36 kg) Yukon Gold potatoes: Weight before peeling; peel and cut into even ⅛-inch slices.
- 2 cups (10 ounces / 285 g) fully cooked ham: Cut into approximately ½-inch dice.
- 1 medium sweet onion, about 7 ounces (200 g): Peel, halve, and slice into thin half-moons, approximately ⅛ inch thick.
- 2 cups (8 ounces / 225 g) sharp cheddar cheese: Freshly shredded; use 1½ cups in the layers and reserve ½ cup for the topping.
For the Creamy Milk-and-Butter Sauce
- 4 tablespoons (56 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- ½ teaspoon fine salt: Reduce to ¼ teaspoon if your ham is particularly salty.
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
For the Baking Dish and Finishing
- 1 teaspoon unsalted butter: For greasing the dish.
- 1 tablespoon chopped fresh parsley, optional: For a light finishing sprinkle.
Step-by-Step Instructions
Step 1: Heat the oven and prepare the baking dish
Preheat the oven to 350°F (175°C) with a rack in the center. Grease the bottom and sides of a 9 × 13-inch baking dish with at least a 3-quart capacity using 1 teaspoon butter. Have a sheet of foil ready to cover the dish tightly.
Step 2: Slice the potatoes and prepare the fillings
Peel the potatoes and slice them evenly, approximately ⅛ inch thick. A mandoline makes this easier, but a sharp knife works well too; use the mandoline’s hand guard if you have one. Thin, consistent slices are important so the entire casserole cooks at the same rate.
Thinly slice the onion, dice the fully cooked ham into ½-inch pieces, and shred the cheddar. Divide the potatoes, onion, and ham into three roughly equal portions. Measure out three ½-cup portions of cheddar for the layers and reserve the final ½ cup for the top. Assemble soon after slicing the potatoes to limit browning.
Step 3: Make the creamy sauce
Melt 4 tablespoons butter in a medium saucepan over medium heat, about 1 minute. Whisk in the flour and cook for 1 minute, whisking continuously. The mixture should look smooth and foamy, not browned.
Gradually whisk in the milk over about 2 minutes, adding a little at first to loosen the flour mixture before pouring in the rest. Cook for approximately 6 minutes, whisking frequently, until the sauce begins to gently bubble and lightly coats the back of a spoon. Keep it at a gentle simmer rather than a rolling boil.
Remove from the heat and stir in the salt, pepper, and garlic powder. The finished sauce should be pourable, not as thick as gravy; it will thicken further as the potatoes bake.
Step 4: Build three generous layers
Arrange one-third of the potato slices across the bottom of the prepared dish, overlapping them slightly. Scatter over one-third of the onion and ham, sprinkle with ½ cup cheddar, and pour over one-third of the warm sauce.
Repeat twice more with the remaining potatoes, onion, ham, sauce, and two additional ½-cup portions of cheddar. Distribute the sauce across the surface and gently press the layers down with the back of a spoon. Keep the reserved ½ cup cheddar refrigerated until the casserole is ready to uncover.
Step 5: Bake slowly under foil
Cover the dish tightly with foil, tenting it slightly so it does not press against the cheese. Bake at 350°F (175°C) for 75 minutes. The covered baking time traps steam and helps the potato slices soften without drying out the top.
Carefully lift one corner of the foil away from you to release the steam. Test the center with a thin knife: the potatoes should be nearly tender, with only a little resistance. If they are still noticeably firm, cover again and bake in 10-minute increments before proceeding.
Step 6: Add the topping and bake until golden
Remove the foil and sprinkle the reserved ½ cup cheddar evenly over the casserole. Bake uncovered for 25 minutes, until the edges are bubbling and the cheese is melted with golden patches.
Check several spots, especially the center. A thin knife should slide through the potatoes easily, with no crunchy or firm layers. The center should also reach at least 165°F (74°C) on an instant-read thermometer. If the potatoes need more time but the top is already golden, loosely cover with foil and continue baking in 10-minute increments.
Step 7: Rest and serve
Let the casserole rest for 15 minutes before scooping or cutting into portions. This gives the sauce time to settle and makes serving much easier. Sprinkle with the optional parsley and serve warm.
This is hearty enough to be dinner on its own. A crisp green salad, steamed green beans, or a simple vinegar-dressed slaw makes a fresh companion.
Pro Tips
- Keep the slices thin: Potatoes thicker than ⅛ inch can take significantly longer to soften. Check tenderness rather than relying only on the clock.
- Shred the cheddar yourself: Block cheese generally melts more smoothly than pre-shredded cheese with anti-caking ingredients.
- Go easy on salt: Ham and sharp cheddar already bring plenty of seasoning. Use the reduced salt amount if your ham tastes especially salty.
- Do not rush the covered bake: The foil helps the potatoes cook through before the cheese topping becomes too dark.
- Allow for a little extra time: Dish material, oven accuracy, and potato thickness can affect baking time. The listed time assumes even ⅛-inch slices.
Variations
- Extra-sharp farmhouse version: Use 2 cups extra-sharp white cheddar instead of yellow cheddar for a tangier flavor and a paler golden top.
- Mild and family-friendly: Replace the sharp cheddar with 2 cups mild cheddar and omit the garlic powder.
- With green peas: Add 1 cup frozen peas, straight from the freezer, divided between the three layers. Check that the center reaches 165°F (74°C), allowing additional baking time if needed.
Storage & Make-Ahead
Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store covered for 3–4 days.
Reheat: Place refrigerated portions in a covered oven-safe dish and warm at 350°F (175°C) for 25–35 minutes, or until the center reaches 165°F (74°C). Add 1 tablespoon milk per portion before reheating if the sauce has thickened considerably. A larger quantity will need more time.
Make ahead: Assemble up to 24 hours in advance in a metal baking pan. Let the sauce cool until just lukewarm before layering, then cover and refrigerate promptly. Bake directly from the refrigerator, adding approximately 15–25 minutes to the covered baking stage; uncover and finish as directed once the potatoes are nearly tender. Avoid moving a refrigerator-cold glass or ceramic dish straight into a hot oven unless its manufacturer specifically allows it.
Freeze: Freeze cooled, baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly and the potatoes may become softer, but the casserole will still be satisfying.
Nutrition (per serving)
Estimated for one-eighth of the casserole, using whole milk and the full amount of salt. Values vary with the ham and cheese used.
Calories: 430 kcal | Carbs: 41g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Fiber: 4g | Sugar: 6g | Sodium: 780mg | Cholesterol: 75mg
