Cheesy Ham and Potato Casserole: Easy Comfort Bake Step-by-step instructions

Before you start

Before starting, dice the potatoes into even 1/2-inch cubes and place them in a large pot of cold water. Dice the cooked ham into similar-sized pieces. Measure out all the ingredients and have them ready.

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Shred the cheddar cheese from a block for the smoothest sauce. Set aside 1/2 cup for the topping.

Instructions

Prep and Boil

1. 1Prepare the Potatoes and Ham
   Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 10 minutes. Drain well and set aside. While the potatoes cook, dice the cooked ham into bite-sized pieces.
   Look for Potatoes are fork-tender but still hold their shape.
   Tip Cut potatoes into even cubes so they cook uniformly.
2. 2Preheat the Oven
   Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
   Look for Oven is ready when it reaches temperature.
   Tip Greasing the dish prevents sticking and makes cleanup easier.

The potatoes should be fork-tender but not falling apart. The ham is diced and ready. The oven is preheated, and the baking dish is greased. Everything is measured and within reach.

Assemble and Sauce

3. 3Make the Cheese Sauce
   In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until bubbly. Gradually pour in the milk while whisking to prevent lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 1 1/2 cups of the shredded cheddar until melted and smooth. Season with salt and pepper.
   Look for Sauce is smooth, thick, and the cheese is fully melted.
   Tip Whisk constantly to avoid scorching the bottom.
4. 4Combine the Casserole
   In a large bowl, combine the cooked potatoes and diced ham. Pour the cheese sauce over the mixture and stir gently until everything is coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
   Look for All ingredients are evenly coated with the sauce.
   Tip Fold gently to keep the potatoes intact.

The cheese sauce is smooth, thick, and free of lumps. The potatoes and ham are evenly coated, and the casserole is spread in the dish. The top is sprinkled with the remaining cheese.

Bake and Serve

5. 5Top with Cheese and Bake
   Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 30-35 minutes, until the casserole is hot and bubbly and the top is golden. If the top browns too quickly, loosely cover with foil.
   Look for The casserole is bubbling at the edges and the cheese is melted and golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let it rest for 5 minutes before serving to set.
6. 6Rest and Serve
   Remove the casserole from the oven and let it rest for at least 5 minutes. The internal temperature of the ham (if it is whole-cut) should reach 145°F (63°C) and rest for 3 minutes. Serve warm, scooping out portions with a spoon.
   Look for The casserole is set and slightly cooled, making it easy to serve.
   Tip Resting helps the sauce thicken and the flavors meld.

The casserole is bubbling at the edges, the top is golden brown, and the cheese is melted. The kitchen smells of baked cheese and ham. After resting, the casserole holds its shape when scooped.

Common mistakes

One common mistake is overcooking the potatoes during the boiling step, making them mushy.

Keep an eye on them and test with a fork after 8-10 minutes. Another is not whisking the roux enough, which can lead to lumps in the sauce.

Take your time and whisk constantly. Also, avoid using pre-shredded cheese, as it may not melt as smoothly. Finally, don't skip the resting time – it helps the casserole hold together when serving.

How to tell it’s done

The casserole is done when it is hot and bubbly throughout, and the top is golden brown. The edges will be bubbling, and a knife inserted into the center should come out hot.

If using leftover cooked ham, it is already safe to eat, but the casserole should reach an internal temperature of 165°F (74°C) for food safety. Let it rest for 5 minutes before serving to allow the sauce to set.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest