Holiday Ham and Potato Casserole - Great Easter Dinner Idea - Food Wishes

I’m very happy to be sharing this easy and delicious Holiday Ham and Potato Casserole, also know as, “How to feed 8 people with one pound of ham.” That’s right, this is a great way to stretch the budget, but it will also work using thinly sliced leftovers if you do serve a whole ham for the holiday. Enjoy!
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...

[@johnk1955]

It's refreshing to hear Chef John acknowledge that some people's budget is tighter than others but you can still make some delicious meals. We need more of this.

[@bo2720]

Oh but you can! I am always on a tight budget but if you want to know the secret its SPICES. the right seasoning and flavour can elevate any food to something delicious and satisfying. One of my favorites is sausage peppers and potatoes, add onions and garlic(powder), loads of pepper and salt, a bit of rosemary, Chili flakes, smoked paprika and dried parsley. Spices are expensive I know but its worth the investment. With the right spices any simple meal can be spiced up !

[@julietvelarde3816]

Oh, yes! My mom was raised on meat - when available - and "potatas" as were my sister and I. (We did have a vegetable (frozen, but still . . . and a Flinstone vitamin with breakfast.)

[@kaiju_k5042]

I like that as well, it's very thoughtful, sometimes cooking at home can cost so much more than buying ready made food, so I appreciate this :)

[@bleutitanium6513]

Wish more of these recipes were made available... especially in these times we are in right now.... Chef John is awesome and I appreciate everything he does !!

[@tylerheinrichs2806]

Your comment is pretty old, but I figured I'd recommend the channel The Wolfe Pit. Pretty much the exclusive focus of the channel is cooking decent food people would want to eat on a skeleton budget. The host of the channel is disabled, and it's clear he's experienced what it's like to live in a household that only has enough money to feed everyone the bare minimum to survive and function at a job. I love the channel so much for its authenticity.

[@Ahlivianne]

When I was a child, my grandmother would make this every Christmas morning. We would go to my grandparents' home and eat this with juice, hot chocolate, and muffins, then visit family inland for the rest of Christmas. It's been 16 years since she died and 4 years since we have had Christmas at my grandfather's, where he would try his hand at her recipe. I look forward to making this. It's been a long time since I've had this

[@julietvelarde3816]

How wonderful of a memory. I'm terribly sorry for the loss of your Grandma. Take good care.

[@ammasophia4663]

I also had something similar as a child at holiday gatherings. I am going to change the old recipe to be more like this!

[@GreySectoid]

I used to eat convenience food until Chef John introduced me to cooking and I haven't looked back. Now days I cook like boss and everything I know I've learned from this channel. Big thanks to our Chef!

[@victorialove9104]

Ikr? People now tell me I'm a good cook. I could screw up boiling water before chef John. Also I like to cook now. Who knew?

[@HiVizCamo]

Same, I've been doing the same over the past couple of years, even preceeding this virus event. It's always such a good feeling to have the freezer loaded up with delicious dinners and lunches, dishes like this. And that I did it myself for so much lower cost than prepared foods, usually less than half.

[@hossskul544]

I hear you, FYI Julia child and her husband both live to their 90s after eating tons of butter and drinking wine, it’s not being a Health addict but eating real food ,not this prepackaged ,processed crap. Good on you for finding real food, here’s to your health !

[@The_Timinator]

I learned to Cook back in Jr. High School 1974 (12-14 yrs old)..I'm pretty sure they DON'T teach that anymore.. I also learned to Sew, DEFINITELY don't teach that either... I'm what the "kids" today call me "Cis-Gender White Male" so I'm both Toxic and Racist.. whoo hoo, enjoy your Culinary Adventure.

[@tommacegan19]

Me too.

[@waldosgrade]

“You are, after all, the Jada Smith of your potato width.” Nicely inserted, Chef John! Four slaps to you!

[@ismailmuttaqien1203]

Heyy, i understand that reference

[@northernkarma9296]

That is GORGEOUS!! Thank you for creating frugal dishes. They are very timely. My head is now reeling with ideas of what to put in a dish like this during lean times. Thanks for the inspiration!! 💗

[@a2ndopynyn]

This just jumped into my head: cook some ground beef and drain. Sauté a bell pepper, an onion and some garlic, add them into the meat and then add taco seasoning (follow pkg directions). Use orange sharp cheddar instead of the white and make it a taco potato bake. If Taco Bell can put potatoes in burritos, why can't this work? This would also be great, as CJ did it, with leftover corned beef brisket - if there WERE such a thing...

[@maydaygarden]

My corned beef never makes it to the Reuben phase.

[@billknoche9228]

Is there a recipe for this someplace that I can find?

[@a2ndopynyn]

@@billknoche9228 Look in the description...

[@TheBBQBookClub]

Chef John always here to ham it up with puns…

[@Tharr-cx4uq]

Mmmm chef John keeping us hungry

[@marybuck5946]

This looks INCREDIBLE. Will be trying this for sure. It looks like what my grandma & uncle would make me… haven’t had it in 15 yrs & crave it often!

[@cerveza2297]

Haha. I made your pastrami recipe on Wed. You, Chef John, are the swami of pastrami 💛😎👍

[@lookoutforchris]

You mean the Mahatma Gandhi of your pastrami?

[@Docj714]

Reminds me of making potatoes dauphinoise back in culinary school yum

[@williammorgan8720]

Am I the only one that would love a Food Wishes video dedicated to his salad pairings and how he dresses them. Never assume I know anything you haven't taught me in a 10 to 15 minute video Chef John!!

[@katesterner]

Thanks, Chef! Every single person at our Easter dinner table had seconds of this! SO delicious!

[@maggieallen3331]

Looks very yummy and easy to make 😊. Definitely making it for our little tribe at home ❤️

[@katherinemaas6712]

Tried this for the main event at our little two-person Easter dinner (a whole ham lasts us WAYYY too long) and it's a real winner. We just polished off the last of the leftovers tonight and they were if anything better than on the first day. My partner normally dislikes anything resembling scalloped potatoes, but is now a convert. I'll definitely be making this again and again.

[@blacknight88]

If I get a lump, I will simply call it a piece of onion!!! Need to try this recipe

[@BManningtree]

Made this tonight. Great, easy leftovers recipe. 10 min rest is enough. US chefs always let things rest until they're cold.

[@bluesnake198]

As a Midwesterner, I approve this Hot Dish

[@johnking7902]

I just made this, it's in the oven now. I also added cabbage and carrots to it.

[@linbat6148]

I made this last week and even though I goofed and put the last layer of ham and potatoes in backwards - lol - it was GREAT!!! The flavor was so rich and creamy! Thanks, Chef John! This goes in my permanent recipe box!!!

[@kravethedream]

This guy is truly the Dr. Seuss of cooking!

[@thevirtualtraveler]

I bet this would be amazing with corned beef as well!

[@dianatennant4346]

This is almost one of those recipes that I use frequently with leftover ham or even some diced ham chunks if I can get them at the store. I also usually put in a layer of chopped broccoli with my ham and have a whole meal if I need to. I like to have the nice green salad coleslaw is also nice on the side something crunchy and something with a little Tang

[@natazer]

This is on regular rotation in my house. Delicioso.

[@nyworker]

1/8 inch slices can be done with a good chefs knife. Great zen to knife slice your vegetables.

[@followme8238]

“Shoveling this into your face” Chef John, keepin it real

[@analuizanb]

Chef John, while making this recipe I figured out the sauce for one of my favorite dishes as a child, that I used to eat in a restaurant in Brazil where i grew up: Filet Arabella. It's the cream/milk base with thyme and apple vinegar (sorry I didn't have Worcestershire sauce on hand!), finished in the same pan where the top sirloin was cooked. Amazing. Thank you 👍🏻

[@laurentbeaulieu4443]

This is our Easter Monday Lunch main course, it was easy to assemble, I am looking forward to what my friends will say, putting it together looks delicious

[@bcal5962]

My mind is actually blown by how insanely delicious this looks. Amazing recipe!

[@rosezingleman5007]

I think humans must be hard wired to see any meat and potatoes and say, “yum.”

[@Florkl]

This reminded me of Serbian Moussaka, and upon making it the similarity is definitely there- especially if you replace some of the milk with sour cream. It tastes spectacular! Thank you for sharing this recipe!

[@fatbunny5720]

We put minced meat insteed of ham, but could work with ham aswell

[@Florkl]

Same when I make Moussaka, and I also use a custard instead of a sauce thickened with starch, but the idea of layering sliced potatoes and meat and covering with a dairy-based sauce is what makes me think of the similarity.

[@Veronicamarie1000]

I am having this for Easter Sunday dinner. Thank you for this recipe!

[@jillsmith633]

I really wanted a slice of that ham, it looks so delicious all by itself. The completed dish looks so good, for real. I am lusting here.

[@marcellis254]

I'm definitely going to try to this recipe and loved the step by step fool proof instructions and guidance with visuals infused with the gold sense of humour throughout! Educational, informative, entertaining and most importantly looks delicious and go gives me the confidence to know too can recreate! Thanks!

[@dnmurphy48]

Just my kind of comfort food.

[@Live2KnowHim]

That Jada Smith joke was a “bah-dum-… *slap*” 😂😉

[@Arauge1981]

Welp, we will definitely be trying this. Adding ingredients to the grocery list right now.

[@victoriazhu2185]

3.50 "you are probably the jada smith of your potato width" hahahhaha burrrrn. Love it

[@mrzxcvb9]

i have i have I have and i will again and again and again lots of love from Scotland xxxxxxxxxx

[@Jazzgirlaust]

This dish looks amazing... like everything you make!

[@lumpilulu]

Oh yes please!!

[@erizabeta]

Boy does that look good

[@deannealbrecht774]

I am so making this.

[@mgmcd1]

Friggin’ glorious!

[@UnoHoo1]

Looks great! Can’t wait, definitely will try this.

[@kevinslittlekitchen1152]

It's a very good recipe！👍

[@MsJonellie]

I'm going to try this with smoked turkey

[@wardrobelion]

Yum! I think I’ll just add some sautéed mushrooms and riced potatoes and grated ham for a delicious soup😋…oven time is rare in Florida 😂

[@jessicagrace625]

Always enjoy Chef John 😊

[@carolynjimenez9539]

That looks so good. Thank you

[@MrRedFoxorMrelzorrorojo]

That looks like it would go nicely with some braised Kale.

[@badchippo]

Yeah, I was thinking roasted broccoli or brussel sprouts, but I agree it would go great with something green.

[@MrRedFoxorMrelzorrorojo]

@@warriorson7979 What, you've got something against Braised Kale? When it's properly cooked, the bitterness is cut and a subtle sweetness is enhanced and Kale cooked like that would pair nicely with the richness of this dish.

[@phyllissinopoli2655]

That looks spectacular! Bravo👏

[@kristinwright6632]

I've been doing the cheater recipe for potatoes dauphinoise for so long I didn't even remember how to do a more normal American style gratin. Man that seems like a lot more work lol. But the layer of ham sounds great. People just need to be warned not to go in with a spoon due to the ham. Maybe this one should be pre-cut before putting on the buffet.

[@melindaburnside1835]

GREAT JOB

[@lindaelia2616]

I hate to say this but I have never seen fresh nutmeg in any of our stores here in Hawaii…so I guess I’ll have to disappoint and use the jar! Lol. I see everyone is saying how much better it is…so I really wanted to try it. Thanks for recipe…I’m going to try it next.

[@thejourneygirlcooks8170]

This is perhaps a glorified version of scalloped potatoes and ham. A staple of every single Church supper I have ever attended.

[@decentcook7854]

I like your recipes 👍

[@bonniegrant8591]

Hmmmmmmm good!

[@lindaarbour7229]

I make that recipes on and on again so good !!!!! And it's REAL GOOD BECHAMEL SAUCE , not soup can mix !!!!!! ☺

[@Nirrrina]

If possible I'd like to request some inexpensive but healthy recipes for only 1-2 people. Yummy rich recipes are good too. Preferably something easy to prepare & cook because I have severe fibromyalgia. Even better would be something with anti-inflammatory properties. But I'd just like some smaller recipes because otherwise I'm either throwing things out or eating it until sick of it.

[@IronMan3582]

By the way guys, Stretching the Ham will be playing at Gabe's this weekend, no cover charge

[@Nirrrina]

Could this recipe be cut in half to serve only one or two people? Probably use a smaller pan as well. Sure looks really good & is going into my 2022 Recipe Folder. Thanks

[@Gimpy24x7]

Looks Great! How about a Squashbuckling adventure in Stuffed Eggplant.

[@almusci7373]

instead of slicing the potatoes , would shredded work as well? would it need to be a thicker levels potatoes ???

[@sgtchuckle117]

After all, you are the Jada Smith of making this dish an Oscars stage hit(h)

[@jimrohrer2751]

How did you avoid mentioning "she who shall not be named" without the obligatory open handed face slap!?!?! Lol!!!! 🤣🤣🤣

[@upp_avasyathinutastydish]

Wow!! such a delicious recipe! Never tried before Joined here to watch your amazing recipes

[@clydeblair9622]

Beautiful! I'm drooling.

[@lauren8135]

“Using the protector which I always do… on camera” OSHA has entered the chat.

[@TR-sg9jc]

When Jada Smith gives you the stink eye because of your potato width lol

[@Oanjoexterminador]

NFT's are gonna be our demise, might as well enjoy the climatic apocalypse with a side of potatoes and ham.

[@bobmetcalfe9640]

Could I make a plea - it's not Wor - cester - shire Sauce. It's Worcester source - pronounced Wuster. I don't know about the mandoline, but it certainly grates to any Brit - and members of the Commonwealth too :)

[@victorialw1]

I thought it was pronounced like washed her sister. LOL

[@dalecantwell2432]

Wuster sheer. My Dad was from Peterborough. Cheers!

[@bobmetcalfe9640]

@@dalecantwell2432 That might be the place, are you sure it's the sauce? My English relatives always called it Wuster Sauce. :)

[@dalecantwell2432]

@@bobmetcalfe9640 Yes it’s the place. Like Yorkshire. Like HP sauce is called “brown sauce”. Ta!

[@IamRosebud2]

Just made this soup and it is amazingly easy and very tasty!

[@fanaticforager6610]

Spud 🥔 PHORIC ✨🙌🥳🎶🌅☂️🦘

[@photofreak21]

Would Canadian Bacon work as well, in place of the ham?

[@copperdaylight]

Me looking at Grindelwald: He's gonna eat Dumbledore Dumbledore: He's gonna eat me, that's kinda kinky.

[@kesogonzaga2671]

Hello chef jaahn from food wishes daaht caahm?

[@elizabethharttley4073]

Yum!!!

[@markp2827]

How can I make the sauce with cornstarch instead of flour? I have someone that has Celiac , and can't eat the flour.

[@Joker5086]

"you are after all the jada smith of your potato width"

[@oguzkagan5905]

Ellerinize emeklerinize yüreğinize sağlık Süper 💯

[@ursmax]

What's the difference between this recipe and dissolving the cheese in the bechamel before composing the gratin? I think it would be a bit quicker. Won't the cheese be dissolved with this recipe, too? The clip looks like it to me.

[@aneubeck4053]

Potato meat ratio is very important.

[@spurmarks]

Can you leave the skins on? I prefer a little skin on my potatoes.

[@pacochawa2746]

Looks amazing. My oven is down and it sucks...

[@Rebecca-dm5ul]

Do you have a crock pot?

[@Icy-nee-san]

When the budget is tight, this casserole is alright.

[@HelenCannaday-ip4fv]

Where do you find the printable recipes?

[@Rachel-gd7mx]

Under the title on utube says more click that then more again + there's a link to the written recipe

[@paulwagner688]

This would be perfect with a Krakus canned ham.

[@maydaygarden]

Canned ham? Shame on you Paul! 🙄

[@illfayted]

Where do all you culinary people buy whole nutmegs? I have never seen them in any grocery store where I live and I've always wanted to try it.

[@recoil53]

Well my city has two spice stores that expanded to other parts of the country. But you can by anything at Amazon. Make sure you have a fine zester or rasp. They used to have a little thing where you could store a couple whole nutmegs and it had a built in rasp.

[@tomasinacovell4293]

Shouldn't you pre-toast the flour? I'm going to the store for this tomorrow morning.

[@recoil53]

No, it cooks quite enough. You don't need color on it, just cook out the raw flavor.

[@DailyMyChildhood]

Looks it's good and delicious food

[@kommandokodiak6025]

lmao you worked in a smith reference WOW

[@migliore44]

JADA SMITH LoooOoooooool

[@MurderMostFowl]

I wonder if you could adapt this to bacon instead of ham? You would not salt the potatoes for sure but I wonder what else… precooking the bacon would seem to be a must as well. Hmmmm…

[@nicolle2126]

would anyone know if this is good to make ahead? i've never had this before (not american) and was thinking of trying to make this the day before a little event and just reheat the next day.

[@samik78]

This works great to make ahead! Just take it out of the fridge a couple of hours before baking to come to room temperature.

[@colleenpritchett6914]

I would remake and then bake the next day following samik78 directions to bring to room temperature

[@catzkeet4860]

Actually, I’d bake it first, probably covered in foil, the fridge it, then reheat uncovered to brown the top. The reason is because raw potatoes can shed a bit of water if left in contact with salty ingredients, thus making your sauce watery. Baking them stops this and it reheats like a dream.

[@colleenpritchett6914]

@@catzkeet4860 I’ve done it that way and it was less than good results especially with the top layer but your kitchen your rules, not something I would do again with guests expected

[@Gold_Nuts]

i use pecorino cheese mixed with tasty cheese... gives more of a salty savoury finish. shredding the ham makes it easier to cut and eat without the ham falling out; steaming the sliced potatoes reduces the baking time.

[@Florkl]

“You are after all, the Jada Smith of your potato width.” You’re walking a fine line with those shaved potatoes.

[@Florkl]

Pocket cayenne!

[@tdowling149]

Keep my wife's potatoes out of your mouth.

[@arriesone1]

😂🤣

[@EM2theBee]

Thank you, Chef John for a delicious budget friendly meal! I adore scalloped potatoes, with or without ham. Recipes like this one honor cooks of most budgets and often the ingredients can even be found at a food pantry.

[@kikujeud9068]

Chef John is not kidding when he says freshly ground nutmeg is far superior to the pre ground stuff. I always thought I hated nutmeg turns out I just hate the pre ground stuff the freshly ground is delicious. I'm definitely going to try out this recipe.

[@JCook3123]

nutmeg snob!

[@randylahey1232]

Chef John never kidds 🤨

[@kristinwright6632]

Yeah. Ground nutmeg is expensive sawdust.

[@davidcarbone3385]

I agree! I finally finished the pre-ground nutmeg I had had and got some whole nutmeg and boy it's a whole different experience! An aroma and taste treat!

[@allfields]

My local grocery doesn't even have whole nutmegs, but strangely the dollar store next to it did.

[@myfrestuff3453]

Thank you Chef John, for practically making my mother's recipe for Ham and Scalloped Potatoes! My family has enjoyed this longer than I've been alive, complete with the same dairy ingredients and amounts! I'll be sure to add the Cayenne Pepper the next time we have it. 😎

[@rosezingleman5007]

I saw Chef Jean Pierre say that the cayenne adds floral notes.

[@anja-onionmoore9258]

My mother used to make this all the time. It's so delicious. I love your videos and everything you show us Soo good.Have give lots of them at try. Also, love your sense of humor. ⭐⭐⭐⭐⭐ Could you do a Beer Cheese Soup recipe?

[@infinimetrical]

Feeds 8-10 people. I can act like that many people with this casserole.