Summary of "Just Layer Potatoes and Ham — The Most Addictive Casserole Ever"

Just Layer Potatoes and Ham — Ham, Potato & Cheese Casserole

Presenter/channel: Backyard Chef — Rick

Ingredients

Packet ham (pre-cooked). Optional: dunk briefly in boiling water to remove packet “slime” (Rick’s preference).
Potatoes — peeled and sliced about 3 mm thick
Onion — diced
Garlic — minced (optional)
Butter — for frying onions, greasing dish, and optional basting
Plain flour — for roux
Milk — for cheese sauce (plus extra to thin reserved sauce so it’s pourable)
Dijon mustard — about 1 tablespoon
Cheese:
- A melting cheese for the sauce
- Some mozzarella (added to sauce)
- Parmesan for sprinkling on top
Dry thyme and oregano
Salt and black pepper
Parsley — for garnish

“If you don’t want garlic, don’t use it.” — Rick

Equipment & prep

Oven, preheat to 180°C
Frying pan (for onions)
Small saucepan (for cheese sauce)
Whisk and wooden spoon
Sharp knife or mandolin (mandolin recommended for uniform 3 mm slices)
Baking/casserole dish
Tray to sit under the baking dish (to catch any overflow)
Foil (optional: rub with oil so it doesn’t stick)

Method — step-by-step

Preheat the oven to 180°C.
Prep ham (optional): briefly dunk the packet ham in boiling water to remove the slimy coating; remove — do not cook further.
Peel and slice potatoes about 3 mm thick; set aside.
Dice the onion.
Fry the onion:
- Melt butter in a pan over medium heat, add diced onion and a little salt.
- Cook briefly (stop when lightly tinged) or cook longer to partially caramelize for extra flavor. Remove from heat.
Make the cheese sauce (small saucepan):
- Melt a little butter, add minced garlic and cook ≈30 seconds.
- Stir in flour and cook briefly to remove rawness.
- Season with salt, black pepper, dry thyme and oregano.
- Add ~1 tbsp Dijon mustard.
- Whisk in milk until the sauce begins to thicken (use a whisk first, switch to a wooden spoon as it thickens).
- Stir in grated melting cheese and some mozzarella until melted; turn off the heat once incorporated.
- Reserve some sauce and thin it with extra milk so it’s pourable for the top layer.
Season potato slices with salt and pepper.
Assemble the casserole:
- Grease the bottom of the baking dish with butter.
- Layer potatoes across the bottom (use smaller pieces to fill gaps).
- Sprinkle some cooked onions over the potatoes.
- Add slices/chunks of ham.
- Spoon some cheese sauce over the layers and add a little shredded cheese (don’t overdo it inside).
- Repeat layers (potatoes → onions → ham → sauce) until the dish is filled. Keep some sauce aside to thin and pour on top.
- Optional: brush potato surfaces with melted butter (Rick says optional since they’ll be under sauce).
- Top with remaining cheese and a sprinkling of Parmesan.
Cover loosely with foil (oil the foil if you prefer to prevent sticking) and place the dish on a tray.
Bake at 180°C: - Covered for about 40 minutes. - Remove foil and continue baking for another 15–20 minutes, until bubbling and the top is browned to your liking.
Remove from the oven and let rest for about 10 minutes before cutting and serving.
Garnish with parsley and serve. (Rick debates whether this serves 4 or 6.)