Cheesy Ham and Potato Casserole
Servings: 6
Calories: 525kcal
If you've got leftover ham for any reason, then you need to make this casserole. Even if you don't it's worth a trip to the grocery store to pick up a ham steak and make it. It's always a crowd favorite and can even be prepared in advance. Perfect morning, day, or evening!
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Equipment
- 9"x13" baking dish or equivalent size
Ingredients
- 2½ lbs russet potatoes peeled and cubed, about 6 cups
- 3 cups ham cubed
- 8 oz cheddar cheese shredded, 2 cups, divided
- 3 tablespoon unsalted butter
- 1 cup onion chopped
- 3 tablespoon all-purpose flour
- 2 cups milk whole
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- Cooking spray
- 2 tablespoon chives finely chopped, for garnish, optional
- hot sauce for serving, optional
Instructions
- Preheat oven to 350°F.
- Bring a pot of water to a boil. Carefully drop the cubed potatoes into the water and bring them back to a boil. Allow to boil for 5 minutes. Drain and set aside.2½ lbs russet potatoes
- Place the potatoes, ham, and 1½ cups cheese in a large bowl and gently toss.3 cups ham, 8 oz cheddar cheese
- In a large skillet, melt the butter over medium heat. Add the onions, and sauté until soft, about 4 to 5 minutes.3 tablespoon unsalted butter, 1 cup onion
- Stir in the flour, and cook, stirring often, until completely combined, about 1 to 2 minutes. Slowly whisk in the milk and stir until completely combined, and most of the lumps are gone. Stir in the salt, pepper, mustard, and garlic powder. Continue stirring until thickened (should be the consistency of gravy), about 4 minutes.3 tablespoon all-purpose flour, 2 cups milk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground mustard, ½ teaspoon garlic powder
- Pour the sauce into the ham/cheese/potato bowl. Use a large wooden spatula or spoon to gently stir the mixture until all ingredients are combined.
- Spray the baking dish with cooking spray. Transfer the ham and potato mixture into the dish and spread it for even distribution. Sprinkle the remaining ½ cup of cheese over the top of the casserole. Bake for 45 minutes, or until very bubbly and slightly golden on top.Cooking spray
- Allow to rest for 5 to 10 minutes. Serve at once with chives and hot sauce on the side, if desired.2 tablespoon chives, hot sauce
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If desired, you can cut the potatoes into ¼-inch slices. Peeling the potatoes is optional. If you want to skip par-boiling the potatoes, you'll need to bake the casserole for about an hour and 10 minutes, or until a sharp knife can easily pierce the potatoes.
The casserole can be made up to 24 hours in advance. Cover with plastic wrap and keep refrigerated until about 1 hour before baking.
Leftovers will keep in the fridge (covered) for up to 5 days. Simply reheat in the oven, on the stove, or in the microwave.
Nutrition
Calories: 525kcal | Carbohydrates: 45g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1508mg | Potassium: 1194mg | Fiber: 3g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 13mg | Calcium: 408mg | Iron: 3mg