Smokey, Cheesy Potato Cassarole With Ham & Bacon Recipe

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Smokey, Cheesy Potato Cassarole with Ham & Bacon

Michelle Wolf


This recipe is a nice hearty cassarole with a nice added kick of smokey flavors!

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30 Min


50 Min


large russett potatoes boiled in skin until just about done
1 lb
sliced smoked or honey glazed ham-cubed
1 lb
bacon-crumbled and drained
1 1/2 stick
1 lb
sliced smoked gouda cheese
1 lb
sliced monteray jack or mild white cheese
heavy cream or half & half
salt, pepper & paprika

Directions Step-By-Step

Pre-heat oven to 375

grease 13 X 9 baking dish with butter

peel and slice potatoes extremely thin
In layers, starting with potatoes, crumble bacon and ham, lay on cheeses, dot with butter, drizzle cream. Add another thin layer of potatoes.

Repeat each layer this way ending with potatoes, dot potatoes with butter and drizzle final layer of cream.

Cream should be at least 3/4 the way up the side of cassarole when done
Top with sea salt and freshly cracked black pepper and paprika

Bake covered, 40 minutes. Uncover last 10-15 minutes to enable butter to brown the top layer.

For extra crispy brown crust, parmesan may be added before baking