Ham and Cheese Potato Bake

Last updated: 13th Aug 2026

This ham and cheese potato bake is an easy way to turn cooked ham, potatoes and Cheddar into a hearty dinner. The potatoes soften in a creamy sauce while the cheese melts into a golden, bubbling top.

It is especially useful when you have leftover cooked ham in the fridge, and it can be served on its own or with steamed vegetables or a crisp green salad.

Because it uses simple supermarket ingredients and cooks in one dish, it also works well for self-catering winter trips or ski holidays when you want something substantial without much fuss.

Ingredients

Method

1. Heat the oven to 200°C, 180°C fan, Gas 6. Lightly butter a large ovenproof baking dish.
2. Put the sliced potatoes in a large saucepan of salted boiling water and simmer for 5 minutes. Drain carefully and leave to steam dry.
3. Melt the butter in a saucepan over a medium-low heat. Add the onion and cook for 6 to 8 minutes until soft.
4. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer gently for 3 to 4 minutes until thickened.
5. Remove the sauce from the heat. Stir in the mustard and two thirds of the Cheddar, then season with black pepper and a little salt if needed.
6. Arrange half the potatoes in the baking dish. Scatter over half the ham and spoon over half the cheese sauce. Repeat with the remaining potatoes, ham and sauce.
7. Scatter the remaining Cheddar over the top. Cover loosely with foil and bake for 30 minutes.
8. Remove the foil and bake for another 20 to 25 minutes until the potatoes are tender and the top is golden and bubbling.
9. Leave to stand for 10 minutes before serving. Scatter with chopped parsley or chives, if using.