- 5 large potatoes (about 4 pounds), peeled and cut into 3/4-inch pieces
- 1/4 cup butter, cubed
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/3 cup all-purpose flour
- 2 cups 2% milk
- 1-1/3 cups roasted red pepper Alfredo sauce
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon pepper
- 2 cups cubed fully cooked ham
- 2 cups shredded Swiss cheese
- 1/4 cup seasoned bread crumbs
- 1 tablespoon butter, melted
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through.
Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving.
To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed. Yield: 8 servings.
Reviews forHam & Swiss Potato Casserole
"Super easy and oh so tasty. Basic little recipe that packs quite a bit of taste. Perfect for left overs. Can be made up early in the day. Just add the topping before baking. I added some Green Peas to mine simply because I had it. I too could not find the red pepper Alfredo sauce but I will say that the garlic version was perfect.No ham. No Problem use chicken and add ins would be welcomed.Taste of Home Volunteer Field Editor."
"As soon as I saw this recipe I knew I had to try it! I could not find the roasted red pepper Alfredo sauce so I used regular Alfredo sauce. I also used dried parsley flakes and dried chives in place of the basil and dill and added about 1/2 teaspoon dry mustard to the sauce. Finally, I doubled the crumbs and used plain breadcrumbs instead of Italian and I cut the potatoes in thick slices because I like things to be chunky. The end result was a hearty and creamy casserole that my family loved! I think next time I make it I may add peas, asparagus or spinach to the casserole and maybe use cream of mushroom soup instead of Alfredo sauce and cheddar cheese instead of Swiss. This recipe gets 5 stars for sure! - Volunteer Field Editor"
"Delicious! Definitely makes a full 13x9, but I elected not to downsize even though there are only the two of us. My husband LOVED this, requested it for his work lunch a second day in a row! The only change I made was the cheese - I do love Swiss, but really love Ham and Cheddar. I used Five State Cheddar and Smoky Bacon White Cheddar. Leftovers for breakfast with eggs to order? Yes, please! Definitely one for the recipe box!! ~Volunteer Field Editor"
"This was easy to make and love that you can make it beforehand for a busy weeknight dinner. The whole family loved it. I too couldn't find the roasted pepper alfredo so used low fat regular. I also mashed my potatoes when I put them in the pan a little, only because of my picky kids. This has great flavor and is definitely a keeper! Thanks for sharing!"
"I used frozen diced potatoes to save time & used regular alfredo. This is delicious!"
"My changes were using a Homestyle Alfredo sauce (15-oz. jar) and 6-oz. package Swiss cheese, shredded. I could not find the roasted red pepper Alfredo sauce. This recipe was delicious! "Volunteer Field Editor""