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Ham and Potato Casserole

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Ham and Potato Casserole is a creamy, cheesy, and comforting dish that’s perfect for breakfast, brunch, or dinner. Made with tender potatoes, savory ham, and a rich cheese sauce, this easy-to-make casserole is a great way to use up leftover ham!

Ingredients

Scale
  • 3 cups russet potatoes (peeled and diced or sliced thin)
  • 2 cups cooked ham (diced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme (optional)
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat the Oven
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Prepare the Cheese Sauce
    • In a medium saucepan, melt butter over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for another minute.
    • Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden.
    • Slowly whisk in the milk and heavy cream, stirring until the sauce thickens (about 3-5 minutes).
    • Remove from heat and stir in 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until smooth.
  3. Assemble the Casserole
    • Spread half of the potatoes evenly in the prepared baking dish. Top with half of the ham and cheese sauce.
    • Repeat with the remaining potatoes, ham, and cheese sauce.
  4. Add Cheese and Topping
    • Sprinkle the top with the remaining 1/2 cup cheddar cheese.
    • If using, mix panko breadcrumbs with 1 tbsp melted butter and sprinkle over the casserole for extra crunch.
  5. Bake the Casserole
    • Cover with foil and bake for 40 minutes.
    • Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
  6. Garnish and Serve
    • Let the casserole cool for 5-10 minutes before serving.
    • Sprinkle with fresh parsley and enjoy!

Notes

  • You can use Yukon Gold or red potatoes instead of russet potatoes.
  • Swap out cheddar for Gruyère or Swiss cheese for a different flavor.
  • Add veggies like broccoli or bell peppers for more texture and color.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for later use.

Find it online: https://recipe.ukfinda.com/ham-and-potato-casserole.htm