Cheesy Ham and Potato Casserole
User Reviews
5
Cheesy Ham and Potato Casserole
Description
The casserole sauce begins with melting butter over medium heat and softening diced onion. Flour is added to form a roux, which is gradually combined with chicken broth and milk while whisking to a thick and bubbly sauce. Sharp cheddar cheese is folded in, and the sauce is seasoned with salt and pepper.
Part of the diced potatoes are layered in a baking dish with ham and defrosted peas. The remaining potatoes are added on top, then the prepared cheese sauce is poured over the assembly. Covered with foil and baked at 400°F for 45-50 minutes allows the potatoes to become fork-tender.
After removing the foil, the casserole is topped with more shredded cheddar and baked further to brown and melt the cheese. The result showcases tender potatoes imbued with creamy cheesy flavor, punctuated by savory ham and sweet peas. This casserole makes a filling main dish suitable for family meals.
It can be stored in the refrigerator for up to four days or frozen safely for up to one month, making it convenient for meal preparation and leftovers.
Ingredients
Sauce
- 3 tablespoons butter
- 3 ½ tablespoons all-purpose flour
- 1 small onion diced
- ¾ cup milk
- 1 cup chicken broth reduced sodium
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded sharp
Other
- 3 pounds potato peeled and diced
- 2 cups ham diced
- 2 cups peas defrosted, frozen
- 1 ½ cup cheddar cheese or to taste, shredded sharp
Instructions
- Preheat oven to 400°F.
- Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
- Pour in chicken broth and milk gradually. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese. Season with salt and pepper.
- Place ½ of the potatoes in a 3 qt pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
- Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese, and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
Notes
- Store leftovers in an airtight container refrigerated for up to 4 days.
- The casserole freezes well for up to 1 month; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462 | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 999mg | 42% |
| Potassium | 1012mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 318mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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