Ham and Potato Casserole with Gruyere Recipe - Allrecipes.com
Ham and Potato Casserole with Gruyere Recipe

Ham and Potato Casserole with Gruyere

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"Ham and potatoes are baked together in a creamy sauce then topped with cheese for a comforting winter meal."

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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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Reviews More Reviews

Jan 19, 2012

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 all I had. This turned out really good, though my kids said they thought it needed more swiss. I'd like to try this with half cauliflower next time to cut back on the carbs, I think that would be really good. There's a bit leftover, I'll edit my review tomorrow and comment on wether this rewarmed well.

Jan 28, 2006

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 side. I will probably make this again, but I might put something extra in like broccoli or spinach to add some greens to it.


11 Ratings

Jan 11, 2011

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 will try some fresh chives next time.

Dec 31, 2008

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 because OMG is gruyere expensive. Also I added half of the cheese to the bechemel sauce before pouring it over the casserole to get the cheese flavor through the whole thing. I think in the future, I might use scallions instead of white onions to give it a bit more "green" flavor and more bite. Otherwise, an excellent recipe!

May 25, 2006

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.

Feb 19, 2006

pretty good. We used cheddar instead of swiss

May 21, 2006

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

Apr 25, 2006

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 also didn't have any fresh parsley on hand, so I chopped up some celery greens instead--it worked really well! My husband loved it.


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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 1912 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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