Ham and Potato Casserole
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
231 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Ham and Potato Casserole
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Easy cheesy ham and potato casserole is the best way to use leftover ham! It's made from scratch with a smooth, velvety cheese sauce.
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Ingredients
- 3 Russet potatoes peeled and cut into ¼-inch cubes (about 1 ½ pounds)
- 2 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- ¼ cup whole milk at room temperature
- 3 garlic cloves grated on a Microplane or very finely minced (about 1 tablespoon)
- 2 green onions thinly sliced
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded Parmesan cheese
- 2 cups diced cooked ham about 1.25 pounds (¼-inch diced)
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Instructions
- Preheat the oven to 375°F with a rack in the center. Grease a deep 8x8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9x13, just note it will be thinner and will bake in about 20 minutes.)
- Place the diced potatoes in a large pot and cover by at least 1 inch with cold water. Bring to a rapid simmer over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender but not mushy, about 10 minutes.
- Drain the potatoes and return them to the pot over low heat. Cook for a few minutes to dry them out, stirring constantly.
- Turn off the heat and stir in the butter, cream cheese, milk, green onions (reserving a few greens for garnish), garlic, onion powder, salt, and pepper. Gently stir to combine.
- Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
- Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
- Bake until golden and melty on top, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. Garnish with reserved green onion tops.
Notes
- TO STORE: Cover the casserole dish tightly or transfer smaller portions of leftovers to an airtight container. Store in the refrigerator for 3-4 days. (I do not recommend freezing this recipe, as potatoes get mealy when frozen.)
- TO STORE: Cover the casserole dish tightly or transfer smaller portions of leftovers to an airtight container. Store in the refrigerator for 3-4 days. (I do not recommend freezing this recipe, as potatoes get mealy when frozen.)
- TO REHEAT: Warm up individual portions in the microwave for a few minutes, or reheat the whole casserole in a 350ºF oven until heated through.
Nutrition Information
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Serving
1(of 8)
Calories
231kcal
(12%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
51mg
(17%)
Potassium
396mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
446IU
(9%)
Vitamin C
6mg
(7%)
Calcium
145mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 231kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 51mg | 17% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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