Ham & Potato Bake

This ham and potato bake is a five-ingredient casserole built on a homemade sharp cheddar cream sauce. Cubed cooked ham and diced potatoes get stirred into the sauce with chopped pimentos, poured into a dish, and baked covered until hot and bubbly.

The sauce comes together on the stovetop in minutes: sharp cheddar melted into half-and-half, stirred until smooth and creamy. Using a very sharp aged cheddar is key because it melts smoothly and has enough flavor punch that a single cup of cheese seasons the entire casserole.

This is a great way to use leftover ham and cooked potatoes from a previous meal. Everything is already cooked before it goes into the oven, so the bake is really just about heating everything through and letting the flavors come together.

Kitchen Tips

• Stir constantly while melting the cheese into the cream. Sharp cheddar can seize if the heat is too high or it sits still.
• Dice the potatoes and ham into similar-sized pieces so every spoonful has a balanced mix.
• Cover the casserole tightly. The steam trapped inside heats it evenly and keeps it from drying out.
• Don’t skip the pimentos. They add a subtle sweetness and color that keeps the casserole from looking like a beige block.

Variations

• Add frozen peas or broccoli florets for a vegetable boost.
• Top with buttered breadcrumbs for the last 10 minutes of baking for a crunchy crust.
• Use smoked Gouda instead of cheddar for a smokier, more complex cheese sauce.