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Ham and Potato Casserole with Gruyere

Ham and Potato Casserole with Gruyere

"Ham and potatoes are baked together in a creamy sauce then topped with cheese for a comforting winter meal."
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1 h 20 m servings 527 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Adjust oven rack to center position and heat oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil and add potatoes. Cook until tender but still firm, about 10 to 15 minutes. Drain potatoes and combine with the ham and parsley in a large heat resistant bowl. Set aside.
  2. Melt butter in a medium saucepan over medium-high heat. Add onion; saute until tender, about 4 minutes. Add flour and stir until well blended. Slowly add milk and whisk together. Bring to a boil and season with salt and pepper. Reduce heat and continue to simmer and stir sauce until it is the consistency of a thick creamy soup, about 2 minutes. Pour over the ham mixture; toss to coat.
  3. Pour into greased 9X13 inch baking dish, cover with foil and bake until bubbly, about 30 minutes. Remove foil, sprinkle top with cheeses, turn on broiler and broil until cheese is browned, about 5 minutes. Let cool 5 minutes then serve.


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Read all reviews 10
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Instead of regular milk, I used fat free evaporated milk for a creamier texture. I did not add the full amount of salt, I just added enough to taste. I also used dried parsley because that was a...

This was pretty good. I used good swiss cheese and otherwise followed the recipe exactly. It has good flavor, but with all of the dairy in it, it was a very heavy dish and a bit on the greasy ...

Delicious inexpensive dish for a potluck. I got asked for the recipe. I used 4 tsp of dried parsley for the fresh and swiss instead of gruyere. I mixed the parmesan in with the dish. I think...

I bookmarked this recipe a while back to try, but for some reason never got around to it until now. I feel so ashamed. I made two minor changes - I used half gruyere and half monterey jack bec...

Soooooo Good! I made this recipe exactly as the recipes says and it was perfect. I went with the shedded swiss cheese at the end and my family at it all. Thank you.

pretty good. We used cheddar instead of swiss

Very hearty & filling recipe with wonderful flavor. It also reheats well in the microwave. Thanks for sharing.

Extremely tasty and a great way to use up the leftover ham from Easter! I used regular Idaho russets instead of red potatoes and cheddar cheese instead of swiss, and it turned out great. I als...

I absolutely love this dish! It was similar to a very thick ham and potato cheese soup. The original recipe makes quite a bit. I made it for 3 people and we still had a little over half left!...

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