Ham and Potato Fondue Casserole
A Decadent Dish That Hits The Spot
If you are looking for ways to use up a leftover ham and are tired of split pea soup, this Ham and Potato Fondue Casserole is going to be a new favorite recipe. Made with diced potatoes, diced ham, and a decadent Swiss cheese sauce that bakes up bubbly and golden brown, serve with pickles for a delicious tangy twist.
I made this dish yesterday when I was home alone and I am ashamed to admit that I ate almost the whole pan. It really was like being at a fancy fondue restaurant.
I am a pickle lover and I had a jar of cornichons I got at Aldi of all places that I ate along with this casserole and it was divine. A true fondue experience with the pickles.
So Easy There Is Not Much To Say
Like every recipe I put here on The Tipsy Housewife, there is a full recipe card at the end of the post. You can print this card, or save it to your Pinterest.
There is also now a “hands free” mode that you can turn on if you cook using your device. I always like to include a few paragraphs before the recipe card with pictures, links, and other information for those who may need more visuals to help them cook.
If you are a seasoned cook and do not need the extra help, read them any way because some of the musings are pretty funny!
Cut ‘Em Small
When cutting up the taters you want to make sure that you cut them into even, bite sized pieces. This is to help them all cook quickly and evenly.
If you have large, uneven chunks the potatoes will not all be done at the same time. You will also have uneven cooking and your dish will not be as good.
I cut about a one-inch cube.
What Is A Roux?
A roux is a mix of fat and flour used to thicken sauces. You will see in the recipe card that you will be making a roux as the base for the cheese sauce.
I used to be very intimidated by this, but I soon learned that it is very easy and easily fixed if you mess it up. The biggest problem people have is that they make it too thick.
The very easy fix is to slowly add more milk if this happens in order to thin it out. I believe in you and know you can make this sauce very easily.
It is very similar to a step in the Cauliflower Cheese recipe that many of you have made and loved.
Any Cheese You Please
I call for a Swiss cheese in this recipe, but you can use any cheese you prefer. I had some gruyere on hand that I used and then I also had some fancy cheese with toasted caraway seeds leftover from Easter.
Any cheese at all will work in this dish.
Using Up That Ham
If you celebrate Easter and made a ham like most do, then you probably have ham leftover. This Ham and Potato Fondue Casserole is one great way to use up the ham as well as this ham and cheddar pasta salad recipe.
You will love both. If you are not ready to make either of these quite yet, remember you can freeze your ham.
Ham and Potato Fondue Casserole Recipe
Ham and Potato Fondue Casserole bakes up bubbly, buttery, and delicious.
Ingredients
- 6 small to medium Russet Potatoes
- 1 to 2 tablespoon of Olive Oil
- 1/2 tablespoon of All Purpose Seasoning
- 1 teaspoon of Black Pepper
- 1 teaspoon of Onion Powder
- 1/2 teaspoon of Paprika
- 1/2 tablespoon of Dried Parsley
- 4 tablespoons of Butter
- 2 to 3 cups of Chopped Ham
- 3 cups of Swiss Cheese *or any cheese you prefer
- 2 cups of Milk
- 1/2 tablespoon of Dijon Mustard
- 2 heaping tablespoons of Flour
- Pinch of Garlic Salt
- Pinch of Paprika
- Pinch of Black Pepper
Instructions
- Wash and peel the potatos and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish.
- Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375° oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir.
- While the potatoes bake, finely dice your ham and shred the cheese you are going to use.
- Add the butter to a deep sided skillet and add the diced ham. Sauté low and slow until the ham is warm and slightly golden brown.
- When the ham is warmed, sprinkle the whole pan with the heaping tablespoons of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine.
- Do not let the flour burn.
- When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low.
- Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a tablespoon at a time to thin it out.
- When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts.
- When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste.
- Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out.
- At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley.
- Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly.
- Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.
2 Comments
cynrok
April 25, 2025 at 5:52 pm
this sounds so delicious but i’m confused–is it supposed to be eaten like a dip, like real fondue? or is it a side dish casserole that you just eat with a fork/spoon along with your meatloaf etc? are the pickles supposed to be dipped in it?
Andrew Tavin
May 1, 2025 at 3:34 pm
It’s meant to be eaten as a side or a main that just recreates the vibe of fondue- I believe Tipsy was just eating the pickles in between bites though I’m sure it’d be good to dip them as well!
-Andrew