Creamy Ham & Cheese Baked Potatoes

Ingredients

• 1.5 kg White Potatoes (medium, peeled and sliced later)
• 200 g Ham (thinly sliced deli ham, cut into small strips)
• 100 g Bacon (fried until crisp and finely chopped)
• 200 g Shredded Melting Cheese (Manchego mexicano, Chihuahua or mozzarella, grated)
• 100 g Cream Cheese (room temperature, softened)
• 240 ml Heavy Cream (can use half‑and‑half (media crema))
• 120 ml Milk (whole milk)
• 1 tsp Salt or Chicken Broth Powder (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 sheet Aluminum Foil (to cover the baking dish)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with cold water, bring to a boil over high heat, then reduce to medium and simmer for 25 minutes until just semi‑cooked.

   Time: PT25M

2. Cool Potatoes

   Drain the potatoes and let them sit for about 5 minutes until cool enough to handle but still warm.

   Time: PT5M

3. Make Cream Sauce

   In a blender combine the cream cheese, heavy cream, milk, salt or broth powder and blend until smooth and fully integrated.

   Time: PT5M

4. Slice Potatoes

   Peel the cooled potatoes (if not already peeled) and slice them uniformly about ½ cm thick so they cook evenly in the oven.

   Time: PT10M

5. Prepare Baking Dish

   Spread a thin layer of the blended sauce on the bottom of the baking dish.

   Time: PT2M

6. First Potato Layer

   Arrange the first layer of potato slices in the dish, overlapping slightly, and season with freshly ground black pepper.

   Time: PT5M

7. Add Fillings

   Drizzle more sauce over the potatoes, then sprinkle a handful of ham strips, crispy bacon pieces and shredded cheese.

   Time: PT5M

8. Repeat Layers

   Continue layering sauce, potatoes, ham, bacon and cheese until the dish is full, ending with a generous cheese topping.

   Time: PT10M

9. Bake Covered

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 350°F (180°C) for 50 minutes.

   Time: PT50M

   Temperature: 350°F

10. Brown the Top

    Remove the foil and continue baking for another 10 minutes until the cheese is golden and bubbling.

    Time: PT10M

    Temperature: 350°F

11. Rest Before Serving

    Let the gratin rest for 5 minutes so it sets and is easier to slice.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of White Potatoes: Sweet Potatoes
• Instead of Ham: Turkey ham
• Instead of Bacon: Pancetta
• Instead of Shredded Melting Cheese: Cheddar
• Instead of Cream Cheese: Ricotta
• Instead of Heavy Cream: Half‑and‑half
• Instead of Milk: Plant‑based milk
• Instead of Salt or Chicken Broth Powder: Soy sauce
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Blender
• Baking Dish (20 cm × 20 cm × 6 cm)
• Oven
• Knife
• Cutting Board
• Aluminum Foil
• Mixing Bowl
• Spatula or Spoon
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Boil potatoes until just semi‑cooked
• Blend sauce until completely smooth
• Slice potatoes uniformly
• Bake covered for 50 min then uncover to brown the cheese

Chef Tips from the Video

• Use a mix of Chihuahua and mozzarella for extra stretch and flavor
• Add a pinch of smoked paprika to the sauce for a subtle smoky note
• For extra crispness, broil the dish for 2‑3 minutes after the final bake.

Troubleshooting

Storage

Refrigerator: Cool completely, cover tightly and store up to 3 days.

Freezer: Assemble uncooked, wrap tightly and freeze up to 2 months; bake from frozen adding 15 min to cooking time.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the sauce and pre‑cook the potatoes a day ahead; refrigerate and assemble before baking
• You can fully assemble the casserole, cover with foil and refrigerate up to 24 hours before baking