Layered Ham & Potato Casserole
Submitted by levieta
An easy classic combination of diced ham, potatoes and cheese with a tangy sauce.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis elegant casserole layers thinly sliced potatoes with diced ham and two kinds of cheese (Monterey Jack and Swiss) in a creamy yogurt sauce spiked with fresh dill.
The sauce starts as a classic roux with butter and flour, gets whisked with milk until silky, then finishes with tangy yogurt for a lighter, brighter twist on traditional cream sauces.
Swiss cheese melts over the top, creating a gorgeous golden crust that gives way to tender potato layers and savory ham.
Perfect for using up leftover holiday ham or turning a simple weeknight into something special without the fuss.
Chef Tips
- Slice potatoes uniformly thin (about ⅛ inch) using a mandoline for even cooking
- Cook potatoes until just tender before layering so they finish perfectly in the oven
- Let the casserole rest 5 minutes after baking for easier serving and better texture
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill; set aside.
In a saucepan, melt the butter, stir in the flour to make a roux, then gradually whisk in the milk.
Cook over medium heat, stirring constantly until thickened, about 5 minutes. Add a pinch of nutmeg (optional).
Remove from heat and fold in the yogurt.
In a shallow baking dish , layer ⅓ of potatoes, ½ cheese mixture, ½ diced ham and ½ of yogurt mixture.
Repeat, making the top layer the last ⅓ of the potatoes.
Sprinkle Swiss cheese over top of casserole.
Bake 30 to 35 minutes.
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