5 Easter Casseroles You’ll Make Every Year (Ham & Potato, Creamy Corn & More)

Ingredients

• 1.5 pounds Sweet Deli Ham (sliced, preferably honey‑glazed)
• 3 pounds Russet Potatoes (peeled and thinly sliced (about 1/8 inch))
• 4 tablespoons Unsalted Butter (cut into pieces)
• 1 medium Yellow Onion (diced)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Heavy Cream (full‑fat for richness)
• 1 cup Whole Milk (adds body to sauce)
• 0.25 teaspoon Cayenne Pepper (adds a subtle heat)
• 0.25 teaspoon Ground Nutmeg (warm spice note)
• 1 teaspoon Kosher Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Worcestershire Sauce (adds umami depth)
• 1 teaspoon Fresh Thyme (chopped)
• 2 cups Sharp White Cheddar Cheese (shredded)
• 0.25 cup Heavy Cream (extra for topping) (optional, for extra sauciness)

Instructions

1. Prepare Potatoes

   Peel the potatoes and slice them thinly (about 1/8 inch) using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.

   Time: PT15M

2. Make the Creamy Sauce

   Melt butter in a saucepan over medium heat. Add diced onion and sauté until soft, about 4 minutes. Sprinkle flour over the onions, stir, and cook for 1 minute to form a roux. Gradually whisk in heavy cream and milk, stirring constantly until smooth. Bring to a gentle simmer for 5 minutes, then add cayenne, nutmeg, salt, pepper, Worcestershire sauce, and chopped thyme. Adjust seasoning, then remove from heat.

   Time: PT10M

3. Assemble the Casserole

   Preheat oven to 350°F. Lightly grease the casserole dish. Spread about ¼ of the sauce on the bottom. Layer half of the sliced potatoes, season lightly with salt. Add another ⅓ of the sauce, then sprinkle ⅔ of the shredded cheddar. Distribute half of the sliced ham over the cheese. Repeat the layers: potatoes, sauce, cheese, ham. Finish with a final layer of potatoes, the remaining sauce, and the rest of the cheddar. If the sauce looks a little short, drizzle the extra ¼ cup heavy cream over the top.

   Time: PT15M

   Temperature: 350°F

4. Bake

   Cover the dish with foil and bake for 1 hour. Remove foil and continue baking for another 30 minutes, or until the potatoes are fork‑tender and the top is golden and bubbly.

   Time: PT1H30M

   Temperature: 350°F

5. Rest Before Serving

   Allow the casserole to rest, uncovered, for at least 20 minutes. This lets the sauce thicken and the flavors meld.

   Time: PT20M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

4g