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
- Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- 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.
- 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.
- 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.
- 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.
- 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.