One-Pan Irish Nachos with Ham Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper. Slice the potatoes thinly, about 1/8-inch thick, using a sharp knife or a mandoline for evenness.

Cut the deli ham into small cubes and crumble the cooked bacon. Shred the cheddar cheese if using a block. Have all the ingredients ready to go so the assembly is quick and seamless. This recipe comes together in minutes once everything is prepped.

Instructions

Layer the toppings

1. 1Prepare the potatoes
   Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. In a large bowl, toss the potato slices with the melted butter until evenly coated. Arrange the potato rounds in a single layer on the prepared pan, overlapping slightly if needed.
   Look for Potato slices are pale and buttery, overlapping in a single layer.
   Tip Slice potatoes evenly, about 1/8-inch thick, so they cook at the same rate.
2. 2Scatter the ham
   Sprinkle the cubed ham evenly over the potato rounds, distributing it across the entire pan.
   Look for Ham cubes are scattered over the potatoes, covering most of the surface.
   Tip Cut ham into small, uniform cubes so they heat through quickly.
3. 3Top with cheese and bacon
   Sprinkle the shredded cheddar cheese thickly over the ham and potatoes. Then scatter the crumbled bacon bits over the cheese.
   Look for The pan is covered with a thick layer of orange cheddar and bacon bits.
   Tip Use freshly shredded cheddar for the best melt and flavor.

At this stage, the pan holds a neat layer of buttered potato rounds with ham scattered over the top. The cheese and bacon form a thick, colorful blanket. The raw ingredients look vibrant and inviting, with the orange cheddar contrasting against the pink ham and dark bacon bits. Everything is evenly distributed, ready for the oven.

Bake to golden perfection

4. 4Bake until golden and bubbling
   Place the sheet pan in the oven and bake for 25 to 30 minutes, until the potatoes are tender and crisp-edged and the cheese is melted and golden. The cheese should be fully melted with no loose shreds.
   Look for Cheese is melted into a smooth golden layer, potatoes are tender and edges are crisp.
   Tip Rotate the pan halfway through for even browning.

After baking, the cheese has melted into a smooth, golden layer with no loose shreds. The potato edges are crisp and browned, and the ham is nestled under the cheesy surface. The aroma is rich and savory, filling the kitchen with the scent of melted cheddar and bacon. The top is lightly blistered in spots, and the edges of the pan show a bit of sizzle.

Garnish and serve

5. 5Garnish and serve
   Remove the pan from the oven and sprinkle the sliced green onions over the top. Let the nachos rest for 2 to 3 minutes before serving. Use a spatula to lift cheesy stacks of potato rounds onto plates.
   Look for Green onions add a fresh pop of color against the golden cheese.
   Tip Letting the nachos rest helps the cheese set slightly for easier serving.

The green onions add a fresh, bright note to the golden surface. The nachos are resting on the pan, the cheese slightly set but still gooey.

When lifted with a spatula, the potato rounds come up in cheesy stacks, with the ham and bacon peeking through. The colors are appetizing, and the texture contrast is evident—crisp edges, tender centers, and melted cheese.

Common mistakes

One common mistake is slicing the potatoes too thick, which results in undercooked centers. Aim for thin, uniform slices. Another issue is overcrowding the pan—while overlapping is fine, avoid piling potatoes too high.

Overlapping too much can trap steam and make the potatoes soggy instead of crispy. Also, be sure to spread the ham and cheese evenly so every bite has flavor. Finally, don’t skip the parchment paper; it prevents sticking and makes cleanup a breeze.

How to tell it’s done

The nachos are done when the potatoes are tender and can be easily pierced with a fork, and the edges have turned golden and crisp. The cheese should be fully melted and bubbly, with no visible shreds remaining. The top should be lightly browned in spots, and the ham will be heated through.

If the cheese hasn’t browned to your liking, you can broil for an additional 1 to 2 minutes, but watch carefully to avoid burning. Let the pan rest for a few minutes before serving to allow the cheese to set slightly.