Smokey, Cheesy Potato Cassarole with Ham & Bacon

Smokey, Cheesy Potato Cassarole With Ham & Bacon

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Michelle Wolf


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


★★★★★ 1 vote

30 Min
50 Min


  • 4-6
    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

How to Make Smokey, Cheesy Potato Cassarole with Ham & Bacon


  1. Pre-heat oven to 375

    grease 13 X 9 baking dish with butter

    peel and slice potatoes extremely thin
  2. 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
  3. 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

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About Smokey, Cheesy Potato Cassarole with Ham & Bacon

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