Old-Fashioned Ham and Potatoes in Creamy Cheddar Sauce
This Old-Fashioned Ham and Potatoes in Creamy Cheddar Sauce is the kind of meal that stretches simple ingredients into something comforting, filling, and memorable. When it comes to hearty farmhouse meals, it's hard to beat a skillet full of tender potatoes, savory ham, sweet onions, and a rich homemade cheese sauce.
Servings: 4 Servings
Calories: 1058kcal
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Equipment
Ingredients
- 3 Tablespoons Olive Oil
- 3 Pounds Potatoes peeled and thinly sliced
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Medium Onions cut into chunks
- 1 Pound Ham diced
- 4 Tablespoons Butter divided
- 2 Tablespoons All-Purpose Flour
- 1 ½ Cups Buttermilk
- 2 Cups Sharp Cheddar Cheese shredded
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Smoked Paprika optional
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Let it shimmer but not smoke. You want the pan hot enough to start crisping the potatoes immediately, not steaming them into mush.3 Tablespoons Olive Oil
- Add peeled, thinly sliced potatoes and cover. Cook for 5 minutes without touching them. This first stage is about getting the bottom layer golden and setting the structure for everything else.3 Pounds Potatoes
- Turn the potatoes, season with salt and black pepper, and cook another 5 minutes. Don't obsess over flipping every single slice perfectly. Just shuffle them around so the raw sides hit the heat. The salt pulls moisture out and helps the edges crisp up.1 Teaspoon Salt, 1 Teaspoon Black Pepper
- Turn again and add onions (cut into chunks) and diced ham. Cover and cook for 3 minutes. The onions will start to soften and the ham will release a little fat, which makes everything taste richer. This is where the dish starts smelling aggressively good.2 Medium Onions, 1 Pound Ham
- Push the potato mixture to the sides of the skillet. You're creating a little clearing in the center where you can build the sauce without scrambling to stir everything at once.
- Add 2 tablespoons butter to the center. When it melts, whisk in 2 tablespoons all-purpose flour and cook for 1 minute. This is your roux. It needs to bubble and turn slightly golden to cook out the raw flour taste, but don't let it brown or it'll taste burnt.4 Tablespoons Butter, 2 Tablespoons All-Purpose Flour
- Turn the heat to low and slowly pour in 1 ½ cups buttermilk, whisking constantly until smooth. Low heat is non-negotiable here. Buttermilk is acidic, and if you crank the heat, it can curdle and turn grainy. Slow and steady keeps it silky. If the sauce thickens too much, add another ¼ to ½ cup buttermilk or regular milk to loosen it back up.1 ½ Cups Buttermilk
- Stir in garlic powder and smoked paprika (optional). The garlic powder adds savory depth without the sharpness of fresh garlic, and the smoked paprika gives a subtle warmth that makes the whole thing taste more complex than it actually is.½ Teaspoon Garlic Powder, ¼ Teaspoon Smoked Paprika
- Add shredded sharp cheddar, a handful at a time, stirring until melted. Don't dump it all in at once or it'll clump. Let each handful melt completely before adding the next. Sharp cheddar is the move here because it has enough punch to stand up to the buttermilk and ham.2 Cups Sharp Cheddar Cheese
- Fold the potatoes, onions, and ham into the sauce. Use a spatula and be gentle. You want everything coated, not mashed into oblivion.
- Dot the top with the remaining 2 tablespoons butter and cover for 2 to 3 minutes. This final butter melts into little pockets of richness across the top, and the steam finishes cooking anything that wasn't quite tender yet.
- Stir gently and serve hot. The sauce should be clinging to the potatoes, not pooling at the bottom. If it looks too thick, hit it with a splash of buttermilk. If it's too loose, let it sit uncovered for a minute to tighten up.
Notes
This recipe serves 4 as a hearty main dish or up to 6 when served alongside other dishes.
Cheddar Cheese: For an even richer flavor, use extra-sharp cheddar cheese and leftover baked ham. Freshly shredded cheese melts more smoothly than packaged shredded cheese and produces the best texture for the sauce.
Ham: Use fully cooked ham for this recipe. Leftover holiday ham, smoked ham, or deli ham all work well since the ham is simply reheated rather than cooked from raw.
Tips for Success
- Slice the potatoes as evenly as possible for consistent cooking.
- Keep the skillet covered while the potatoes cook to help them become tender.
- Stir the cheese sauce frequently as the cheddar melts.
- Cook the flour and butter together for about a minute to eliminate any raw flour taste.
- Reduce the heat before adding the cheese to help prevent the sauce from becoming grainy.
Nutrition
Calories: 1058kcal | Carbohydrates: 74g | Protein: 49g | Fat: 64g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 169mg | Sodium: 2591mg | Potassium: 2035mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1136IU | Vitamin C: 71mg | Calcium: 571mg | Iron: 4mg