1-First Step: Prepare the Potatoes: Start by peeling and chopping 2 pounds of potatoes into 3/4-inch pieces. Boil them in water for 5 to 6 minutes until they’re slightly softened, then drain them well. This par-cooking step ensures even baking later, and for gluten-free needs, you can use it as is since potatoes are naturally gluten-free.

2-Second Step: Grease the Baking Dish: Next, grease a 9×13-inch or any 3-4 quart oven-safe baking dish to prevent sticking. This makes serving easier and keeps the casserole from drying out. If you’re making a vegan version, use a plant-based oil spray here to align with dairy-free substitutions.

3-Third Step: Combine the Main Ingredients: Add the warmed, drained potatoes, 2 cups of cubed cooked ham, and 1 cup of shredded sharp white cheddar cheese to the baking dish. Gently toss them together for an even mix. This step builds the base, and you can swap ham for plant-based options if you’re adapting for dietary preferences.

4-Fourth Step: Preheat the Oven: Preheat your oven to 375°F (191°C) to get it ready for baking. This temperature works well for melting cheese and blending flavors, and it’s straightforward for anyone watching their cooking time.

5-Fifth Step: Cook the Aromatics: In a skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 3/4 cup of chopped yellow onion and 3 minced garlic cloves, cooking until softened, about 3 minutes. For lower-fat methods, use less butter or a nonstick pan to cut calories while still building that flavorful base.

6-Sixth Step: Make the Sauce: Stir in 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground mustard, 1 teaspoon dried parsley, and 3 tablespoons all-purpose flour until everything combines and the flour absorbs the liquids. Reduce heat to low, then slowly stir in 2 cups of whole milk and simmer for 3 to 5 minutes until the sauce thickens to a gravy consistency. Adjust seasoning as needed, and for gluten-free versions, substitute flour with cornstarch using half the amount.

7-Seventh Step: Assemble the Casserole: Pour the warm sauce over the potato-ham-cheese mixture in the baking dish and toss gently to coat everything evenly. At this point, the casserole is ready for the oven, and you can make it ahead for busy schedules by refrigerating it overnight.

8-Eighth Step: Bake Covered: Cover the dish with aluminum foil and bake for 30 minutes. This allows the flavors to meld without drying out the top. If you’re using nondairy milk, check for consistency as it might need a bit more time.

9-Ninth Step: Add Final Cheese and Finish Baking: Remove the foil, sprinkle the remaining 1/2 cup of shredded cheese on top, and bake uncovered for an additional 5 to 10 minutes until the cheese melts and the casserole bubbles. This step creates that golden, irresistible finish, and you can skip extra cheese for lower-calorie adaptations.

10-Final Step: Garnish and Serve: Take the casserole out of the oven and let it rest for a few minutes before garnishing with optional items like chopped fresh parsley, green onion, or hot sauce. Serve it warm, as it feeds about 10 people perfectly, and leftovers store well. For external insights on ham’s health aspects, Is ham healthy? offers useful tips.