Easy Ham Steak and Creamy Potatoes is a classic casserole that your family will love. Full of cheesy potato goodness and lots of diced ham steak, this 9×13 dish is pure comfort food that is quick to make.
Ham Steak and Creamy Potatoes Recipe
Don’t you love a good country-style casserole that’s easy to make from ingredients you’ve usually got on hand?
I find it super convenient to always have a ham steak tucked away in my freezer for when I need to whip up a quick meal at dinner time. Ham steak thaws super quickly and is easy to dice up. And, since ham steak is already fully cooked when purchased, all you have to do is brown it off on both sides (in a little hot oil) and it’s ready to go!
This dish is also a good recipe for using up leftover holiday ham after a family dinner. I’m always trying to figure out good ways to use up leftover ham, it seems.
Another favorite ham steak recipe is Easy Ham and Corn Chowder. And did you know you can quickly make Ham Salad using ham steak? It works great.
WHAT TO LOVE
- You can make this casserole ahead of time and bake it when you’re ready for dinner.
- Substitute any type of cooked meat in place of the ham, if you’d like. I’ve used cooked pulled pork before and even leftover cut-up steak.
- Vary this recipe by switching out the Swiss cheese for sharp cheddar or Monterey Jack.
INGREDIENTS NEEDED
- Potatoes – such as Yukon Gold, red or russet
- Oil, for browning the ham steak and onions
- Ham steak
- Red onion
- Butter
- Flour
- Milk
- Italian seasoning
- Swiss cheese
STEP BY STEP INSTRUCTIONS FOR MAKING HAM STEAK AND CREAMY POTATOES
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
On a cutting board, use your favorite utility knife or Chef’s knife to cut the ham steak into bite-size pieces, then thinly slice the red onion.
In a large skillet over medium high heat, add a good drizzle of olive oil; when the oil is nicely hot, add the ham steak pieces and onions. Cook until the ham is golden brown on all sides and the onions are softened and caramelized; remove the ham and onions to a plate and reserve.
In the same skillet over medium heat, add the butter and flour; whisking to combine until smooth. Remove the skillet from the heat; slowly pour in the milk, whisking to combine until the sauce is smooth. Return the skillet to medium heat, continuing to whisk, cooking the sauce until it is nicely thickened; reserve.
Into a greased 9×13 pan, pour about one-third of the warm white sauce; top with all of the potatoes, spreading them out across the bottom of the pan.
Top the potatoes with the reserved ham and red onion mixture. Pour the remaining white sauce in the skillet over the top of everything; sprinkle with cheese.
Cover the pan with foil and bake for 30 minutes; remove the foil and continue to bake for an additional 10 minutes, or until hot and bubbly throughout. Let the potatoes rest for 5 minutes before serving. Garnish with minced fresh Italian parsley, if desired.
WHAT IS HAM STEAK?
A ham steak is a slice of ham cut from a whole ham roast. It is sold packaged by itself for $3.99-$5.99 at most grocery stores.
WHERE DO YOU FIND HAM STEAK AT THE GROCERY STORE?
Most grocers keep ham steaks stocked near where they are selling whole ham and half hams in the pork meat case.
IS HAM STEAK FULLY COOKED AT TIME OF PURCHASE?
Ham steaks are fully cooked and ready to eat, all they need is to be reheated. To make ham steaks really flavorful, you can brown them quickly in a bit of hot oil in a skillet before eating or adding them to your recipe.
HOW ELSE CAN HAM STEAK BE USED AND EATEN?
You can dice up ham steak and add it to any dish that needs some meat added in a hurry. We like to add diced ham steak to quiche and omelets or breakfast burritos. Ham steak is delicious added to mac and cheese or any creamy pasta dish. Ham steak is also a tasty addition to soups and chowders.
CAN YOU FREEZE HAM STEAK?
Ham steak freezes great because it is usually sold packaged in cryovac packaging which protects it well in the freezer. Ham steak can be frozen whole and thaws quickly. Or, it’s also convenient to dice up 2-3 whole ham steaks and then portion the meat into freezer bags of 1-2 cups each. That way most of the work is done ahead of time and all you have to do is add it to your recipe right when you need it.
TIPS FOR MAKING THIS CASSEROLE THE BEST IT CAN BE
- If your family doesn’t like onions, you can omit them, but once they are caramelized with the ham, they are soooo good!
- Use a flat, silicone-coated whisk to make the white sauce smooth and lump-free when preparing it in the skillet.
- If you assemble this casserole to bake fresh later, allow for 10-15 minutes extra baking time since the casserole will have been in refrigeration.
MORE FAVORITE HAM RECIPES TO ENJOY
- HAM AND SMOKED GOUDA SLIDERS –
- FARM HOUSE HAM AND CHEESE ROLLS
- HAM AND CHEESE PUFF PASTRY QUICHE
- INSTANT POT HAM AND BEAN SOUP
- HAM AND BACON PASTRY RING
Ham Steak and Creamy Potatoes
Ingredients
- 6 medium potatoes, peeled and cut into 2” chunks, cooked until fork tender (approx 5 cups potato chunks) I usually use Yukon Gold
- 1 Tbs. oil
- 16 oz. ham steak diced (this is about 2 cups of diced ham)
- 1 small red onion thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup flour
- 3 cups milk
- salt and pepper, to taste
- 1 tsp. Italian seasoning
- 1 cup shredded Swiss cheese
Instructions
- In a large skillet over medium high heat, add a good drizzle of olive oil; when the oil is nicely hot, add the ham steak pieces and onions. Cook until the ham is golden brown on all sides and the onions are softened and caramelized; remove the ham and onions to a plate and reserve.
- In the same skillet over medium heat, add the butter and flour; whisking to combine until smooth. Remove the skillet from the heat; slowly pour in the milk, whisking to combine until the sauce is smooth. Return the skillet to medium heat, continuing to whisk, cooking the sauce until it is nicely thickened; reserve.
- Into a greased 9×13 pan, pour about one-third of the warm white sauce; top with all of the potatoes, spreading them out across the bottom of the pan. Top the potatoes with the reserved ham and red onion mixture. Pour the remaining white sauce in the skillet over the top of everything; sprinkle with cheese.
- Cover the pan with foil and bake for 30 minutes; remove the foil and continue to bake for an additional 10 minutes, or until hot and bubbly throughout. Let the potatoes rest for 5 minutes before serving. Garnish with minced fresh Italian parsley, if desired.
Nutrition
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