Ham Steak and Creamy Potatoes
Easy Ham Steak and Creamy Potatoes is a classic ham steak recipe full of cheesy potato goodness, made even more delicious with Boursin and Swiss cheese. This is pure comfort food that bakes in the oven in less than an hour.
I also love ham steak in Ham and Scalloped Potatoes in the Crock Pot or in Ham and Corn Chowder.
A Quick Look at this Ham Steak Recipe
- ✅ Recipe Name: Ham Steak and Creamy Potatoes
- ⏲️ Ready In: 1 Hour
- 👨👨👦👦 Serves: 10 hungry people
- 🍽️ Calories: 388kcal
- 💪 Protein: 18g
- 🥣 Main Ingredients: Chunks of ham steak, chunks of Yukon Gold potatoes, sliced red onion, Boursin cheese, butter, flour, Swiss cheese
- 💯 Why You’ll Love It: This main dish casserole is hearty comfort food that is loaded with creamy Yukon gold potatoes and diced ham steak, nestled in a cheesy sauce…AND made all in one pan!
Don’t you love a good country-style casserole that’s easy to make from ingredients you’ve usually got on hand? Then this ham steak dinner idea is for you.
I find it super convenient to always have a ham steak tucked away in my freezer for when I need to whip up a quick dinner. Ham steak thaws super quickly and is easy to dice up. And, since ham steak is already fully cooked when purchased, all you have to do is brown it off on both sides (in a little hot oil) and it’s ready to go!
This dish is also a good way to use up leftover ham after a family dinner. I’m always trying to figure out good ways to use up my leftover Ham In a Roaster Oven, it seems. And did you know you can quickly make Ham Salad using ham steak? It works great.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Potatoes: I really prefer Yukon Gold potatoes for this recipe for two reasons: they get nice and creamy as they cook, and there’s no need to peel them. If preferred, you can substitute red potatoes or russet potatoes.
- Ham steak: This cut is super convenient for a quick meal. Ham steak provides all the flavors of a full ham without a long cooking time or tons of leftovers. Ham steak is a thick slice of cooked ham, usually about 1/2-inch thick. You can freeze ham steak, so I like to stock up when I find it on sale.
- Red onion: I love the sweet profile red onions add to this casserole. You can substitute yellow or white onions if red onions aren’t available.
- Boursin cheese: You will find Boursin cheese in the specialty cheese section of any large grocery store. This recipe calls for the Garlic and Fine Herbs flavor, but you could certainly substitute any of their flavors for a delicious variation. Boursin cheese is very rich and creamy, adding extra depth to the cheese sauce in this recipe.
- Swiss cheese: Because it has superior melting properties, it pairs perfectly with Boursin cheese in the sauce.
- For the white sauce: Butter, flour, milk, Italian seasoning
Ham Steak and Creamy Potatoes Step by Step Instructions
Preheat the oven to 350 degrees F.
Step 1: In a large 12-inch skillet with deep sides over medium-high heat, add the olive oil. When the oil is nicely hot, add the ham and onions. Cook until the ham is golden brown on all sides and the onions are softened and caramelized; remove the ham and onions to a plate and reserve.
Step 2: In the same skillet over medium heat, add the butter and flour, whisking to combine until smooth once the butter has melted. To prevent lumps in the sauce, remove the skillet from the heat. Slowly pour in the milk, whisking to combine until the sauce is smooth. Return the skillet to medium heat, continuing to whisk, simmering the sauce until it is nicely thickened. Season to taste with salt and pepper; reserve.
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Step 3: Top the white sauce with the potato chunks, placing them in the center. Top the potatoes with the reserved ham-and-red-onion mixture, along with the Italian seasoning. Crumble the Boursin cheese over the top with your fingers. Use two serving spoons to gently toss the ingredients with the white sauce, then cover the skillet tightly with foil.
Step 4: Bake for 50 minutes, then remove the foil and sprinkle with the cheese. Continue baking, uncovered, for an additional 10 minutes, or until the potatoes are tender when pierced with a fork. Garnish with a bit of parsley, if desired, to serve.
My Recipe Tips
- If your family loves meat like mine does, you can double up on the ham steak and use 2 pounds instead of 1 pound. Everything will still fit as long as you’re using a 12-inch skillet with 3-inch sides.
- When you’re making the white sauce, use a flat, silicone-coated whisk to ensure the sauce is creamy, lump-free, and smooth.
- If your family doesn’t like onions, you can omit them, but once they are caramelized with the ham, they are sooo good. The thick sauce covers the onions so well that my family doesn’t even realize they are in there!
- You can make this casserole ahead of time and bake it when you’re ready for dinner. Store it in the fridge and add 15 minutes to the cooking time since you will be cooking it from a chilled state.
Ham Steak and Creamy Potatoes FAQs
Leftovers will keep in an air tight container for up to 3 days, or in the freezer for up to 6 months. You can make this casseole a day prior to when you want to bake it, storing it in the fridge until then.
Diced ham steak is easy to incorporate into any meal you want to make in a hurry. We add it to quiche, omelets, and breakfast burritos. I like to stir it into mac and cheese recipes and it’s delicious added to any creamy pasta dish. Diced ham steak is a tasty addition to any soup or chowder, too.
Yes. Use a 9×9-inch pan and the baking time will be just about the same. You will want use a smaller skillet for making the white sauce, such as a 9-inch or 10-inch skillet.
Yes. When you get to Step 7, place the potato chunks, ham and onion mixture, and Italian seasoning into a greased 9×13-inch pan. Pour the prepared white sauce over the top, then crumble the Boursin cheese over the top. Bake as directed in the recipe card.
Lay your ham steak on a cutting board and use your favorite knife to cut strips about 3/4-inch wide, the length of the ham steak. Now gather up those strips and cut them all into 3/4-inch cubes. Voila! You’ve got ham steak pieces all the same size so they cook evenly.
More Ham Steak Recipes
Ham steak recipes are some of my favorite meals. Whether it’s Crockpot Ham and Cabbage or Instant Pot Ham and Bean Soup, you just can’t go wrong. Or try Ham Steaks with Pineapple for a fruity kick!
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Ham Steak and Creamy Potatoes
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Ingredients
- 6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks (approx 5 cups potato chunks)
- 1 tablespoon oil
- 16 ounce ham steak cut into 1-inch pieces (this is about 2 cups of ham)
- 1 small red onion thinly sliced
- 1 teaspoon Italian seasoning
- 1/4 cup unsalted butter
- 1/4 cup flour
- 3 cups 2% milk may substitute whole milk or half and half
- salt and pepper, to taste
- 5.3 ounce wheel of Boursin cheese, Garlic and Fine Herbs flavor
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet (I use a 12-inch skillet with 3-inch sides) over medium heat, add the olive oil. When the oil is nicely hot, add the ham steak pieces and sliced onions.1 tablespoon oil, 16 ounce ham steak, 1 small red onion
- Cook until the ham is golden brown on all sides and the onions are softened and caramelized, stirring occassionally. Remove the ham and onions to a plate and reserve.
- Using the same skillet over medium heat, add the butter and flour; whisking to combine until smooth.1/4 cup unsalted butter, 1/4 cup flour
- Remove the skillet from the heat, THEN slowly pour in the milk, using a flat silicone whisk to combine until the sauce is smooth.3 cups 2% milk
- Return the skillet to medium heat, continuing to whisk, cooking the sauce until it is nicely thickened. Season to taste with salt and pepper.salt and pepper, to taste
- Top the white sauce with the potato chunks, placing them in the center of the white sauce.6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Top the potatoes with the reserved ham and onion mixture, along with the Italian seasoning. Crumble the Boursin cheese with your fingers over the top.1 teaspoon Italian seasoning, 5.3 ounce wheel of Boursin cheese, Garlic and Fine Herbs flavor
- Use two serving spoons to gently toss the ingredients with the white sauce, then cover the skillet tightly with foil.
- Bake for 50 minutes, then remove the foil and sprinkle with the cheese. Continue to bake, uncovered, for an additional 10 minutes or until the potatoes are tender when pierced with a fork.1 cup shredded Swiss cheese
- Garnish with a bit of parsley, if desired, to serve.
Notes
- If your family loves meat like mine does, you can double up on the ham steak and use 2 pounds instead of 1 pound. Everything will still fit as long as you’re using a 12-inch skillet with 3-inch sides.
- When you’re making the white sauce, use a flat, silicone-coated whisk to ensure the sauce is creamy, lump-free, and smooth.
- If your family doesn’t like onions, you can omit them, but once they are caramelized with the ham, they are sooo good. The thick sauce covers the onions so well that my family doesn’t even realize they are in there!
- You can make this casserole ahead of time and bake it when you’re ready for dinner. Store it in the fridge and add 15 minutes to the cooking time since you will be cooking it from a chilled state.
what temp?? doesn’t show up??
Hi Francie –
My apologies! Bake at 350 degrees. I have corrected the recipe card to reflect an oven temperature.
Hope you enjoy this dish – it’s one of our favorites.
Sincerely,
Chef Alli
Making this dish for supper , John says if it is a Chef Alli recipe it will be delicious.
Hi Maureen –
Please do tell John I said thank you! I couldn’t ask for nicer compliment, truly. Hope you both enjoyed this recipe!
Your fan,
Chef Alli