Gouda Ham and Potato Casserole is pure comfort food. Melty Gouda Cheese wrapped around potatoes and ham gives warmth and satisfaction in every bite!
Gouda Ham and Potato Casserole is the adult version of a comfort food that is on my list as a standby for when life gets out of control.
We’ve had a cold snap in California (yes I know, 45 degrees isn’t that cold by most people’s standards) and just like everyone else we are always on the go with appointments, crazy work schedules and pretty much a million things to do. We’ve also had a lot of visitors which we LOVE having but after driving all over the city to see the attractions this meal makes everyone happy.
It’s a more advanced version of my Mom’s ham and potato supreme recipe (which just so happens to be my most pinned recipe ever. You can see the dish below and pin from here for another time!
Points of Interest of Gouda Ham and Potato Casserole:
Easy/Hard: This recipe requires the ability to peel potatoes and cut and dice them. The hardest thing to pay attention to for its success is to make sure all the potatoes and ham pieces are the same size for even cooking.
Make Ahead: Yes definitely! You can even make a double batch of this and freeze half of it for use at a later time. It freezes extremely well. Just defrost it the night before and then bake it as the directions state before serving.
Suggestions: I use this for any potluck or as a meal for anyone I need to make dinner for. It’s basically the perfect meal to deliver to someone who may need assistance with cooking. It can be delivered to a friend and then all they have to do is heat it up and serve. This recipe for Gouda Ham and Potato Casserole (or hot dish) also works for BBQ’s. As long as you have a pan that is safe for the grill you can warm it on the grill.
- 2 tbsp Onion minced, about 1/4 of small onion, Optional
- 6 tbsp Salted Butter
- 6 tbsp All-Purpose Flour
- 1/2 tsp Salt
- 1 tsp Pepper
- 2 1/2 Cups 2% Milk, whole milk ok
- 1/2 Cup Cheddar Cheese shredded, see option notes below
- 3 Cups Russet Potatoes peeled, diced and boiled to al dente
- 1 pound Ham diced
- 2 Tablespoons Fresh Parsley minced finely
- 1 cup Smoked Gouda cheese, shredded
- Preheat oven to 350º
- Peel and dice potatoes and place in a stock pot of cold water.
- Simmer on high until the water starts to boil, then reduce heat to medium.
- Boil potatoes until they are cooked thru, but still somewhat firm (al dente) The potatoes will continue to cook when in the oven after mixing all ingredients. If you cook them to doneness now, they will become a soft mushy mess after baking.
- Once Potatoes are cooked to al dente, drain water and put back into the stockpot until later.
- Dice ham into the same size you cut your potatoes. Once diced, place on top of potatoes in stockpot until ready for sauce.
- In small sauce pan on medium heat, melt butter,
- Once butter is melted, add minced onions and cook until translucent and soft. (About 5 minutes.) Resist turning up the heat to cook more quickly, you want the onions to remain unbrowned.
- Once the onions are translucent, add the flour to the sauce pan and cook for 5-8 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be paste tasting when finished.
- Once flour is cooked, slowly add milk to flour mixture, whisking rapidly. It is better to incorporate small amounts of the milk while whisking to avoid lumps. If you pour all the milk in at once your sauce may be lumpy.
- Once all the milk is added continue to stir until sauce begins to thicken (8-10 minutes.)
- When the sauce can coat the back of a spoon without running it is ready. (Imagine a slightly thicker pancake batter.)
- Once sauce reaches the spoon test thickness, add in salt, pepper and 1 cup Gouda cheese and 1/4 cup of cheddar cheese. Once cheese is melted completely, remove from heat and cool for 5 minutes.
- Pour Cheese mixture over potatoes and ham mixture and stir to distribute all evenly.
- Place combined mixture in baking dish. (9X13 works well, but any will do.)
- Sprinkle remaining cheddar cheese over the top. I used yellow cheddar so it would contrast to the rest of the cheese but you can use either.
- Bake, uncovered at 350º on the middle rack in the oven for about 30 minutes, or until the cheese is melted and the sides are bubbly.
- Once done, let rest for 15 mins then sprinkle fresh parsley on top and serve.
This dish freezes really well. You can double the recipe and after baking divide it into smaller portions for the freezer. If you have some picky eaters, the dish is fine without onions. Any semi-soft cheese will do. If you prefer a gouda, use that. I've also mixed both cheddar and a goat cheese for a slightly tangy taste. All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Serving Size:8 servings
Amount Per Serving: Calories: 354Carbohydrates: 26gFiber: 2gSugar: 7gProtein: 20g