Potato and Ham Bake

This old-fashioned recipe is pure comfort food. Make it when you have leftover ham after holiday dinners.

Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy

Serves: 8


  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 1 tsp. dried rosemary
  • 1 1⁄2 cups milk
  • 1 cup shredded Havarti cheese
  • 1 1⁄2 cups cubed cooked ham
  • 6 large potatoes, peeled and sliced
  • 1⁄4 cup grated Parmesan cheese
  • 1 Tbsp. minced parsley


  • Preheat oven to 350°F. In large saucepan, melt olive oil and butter over medium heat. Add onion; cook and stir for 3 minutes. Remove from pan with slotted spoon and set aside.
  • Add flour to fat remaining in pan; cook and stir for 3 minutes. Add salt, pepper, rosemary, and milk; bring to a simmer, stirring constantly with a wire whisk. Cook for 4 to 5 minutes or until sauce thickens. Remove from heat and stir in onion, Havarti cheese, and ham.
  • Place 1⁄4 cup sauce in the bottom of a 13-by-9-inch glass baking dish. Layer with one-third of the potatoes and top with one-third of the remaining sauce. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover with foil and bake for 1 hour, then remove foil and bake 30 minutes longer or until potatoes are tender, casserole is bubbling, and top is beginning to brown. Cool for 10 minutes, then serve.