Cheesy Ham and Potato Casserole
User Reviews
4.7
9 reviews
Excellent
Cheesy Ham and Potato Casserole
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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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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.
- Place the potatoes, ham, and 1½ cups cheese in a large bowl and gently toss.
- In a large skillet, melt the butter over medium heat. Add the onions, and sauté until soft, about 4 to 5 minutes.
- 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.
- 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 for even distribution. Sprinkle the remaining ½ cup cheese over the top of the casserole. Bake for 45 minutes, or until very bubbly and slightly golden on top.
- Allow to rest for 5 to 10 minutes. Serve at once with chives and hot sauce on the side, if desired.
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.
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- 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 Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
106mg
(35%)
Sodium
1508mg
(63%)
Potassium
1194mg
(34%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
732IU
(15%)
Vitamin C
13mg
(14%)
Calcium
408mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 1508mg | 63% |
| Potassium | 1194mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 408mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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