Cheesy Ham and Potato Casserole
A creamy, cheesy, egg-free casserole packed with tender potatoes and savory ham — perfect for brunch or dinner any night of the week.
Print
Pin
Servings: 10
Calories: 320kcal
Ingredients
- 2 pounds Russet or Yukon Gold potatoes about 915g
- 2 cups cubed cooked ham about 300g / 8 ounces
- 1½ cups shredded sharp white cheddar cheese, divided 150g / 5.25 ounces
- 3 tablespoons unsalted butter 43g
- ¾ cup chopped yellow onion 100g
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour 24g
- ¾ teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- 1 teaspoon dried parsley or 2 teaspoons fresh chopped parsley
- 2 cups whole milk 480ml
- fresh parsley, sliced green onion, chives, or hot sauce optional garnish
Instructions
- Peel your potatoes and cut them into ¾-inch chunks — you'll end up with just over 6 cups. Place the pieces into a medium pot, cover with cold water, and bring to a full boil. Keep them boiling for exactly 5 to 6 minutes — just enough to soften slightly, not cook through. Drain well and set aside.
- Grease a 9×13-inch baking pan or any 3 to 4-quart oven-safe dish. Scatter the warm drained potatoes, cubed ham, and 1 cup (about 100g) of shredded white cheddar into the dish. Gently fold them together and set the dish aside. Preheat your oven to 375°F (191°C).
- Place a large skillet over medium heat and melt 3 tablespoons (43g) of butter. Toss in ¾ cup (100g) of chopped onion and 3 minced garlic cloves. Cook for about 3 minutes, stirring occasionally, until the onion softens. Stir in ¾ teaspoon salt, ½ teaspoon pepper, ½ teaspoon smoked paprika, ½ teaspoon ground mustard, 1 teaspoon dried parsley, and 3 tablespoons (24g) of flour. Stir until the flour is fully absorbed.
- Reduce the heat to low. Slowly pour in 2 cups (480ml) of whole milk, stirring the entire time. Let the sauce simmer for 3 to 5 minutes until it thickens to a gravy-like consistency. Taste and adjust seasoning if needed, then remove from heat.
- Pour the warm sauce over the potato and ham mixture in the baking dish. Gently fold everything together until well coated.
- Cover the dish tightly with aluminum foil and bake at 375°F (191°C) for 30 minutes. Remove the foil, scatter the remaining ½ cup (about 50g) of shredded cheese over the top, and bake uncovered for another 5 to 10 minutes until the cheese is fully melted and the edges are bubbling. Remove from the oven and top with fresh parsley, green onion, chives, or a drizzle of hot sauce before serving.
- Store any leftovers covered in the refrigerator for up to 1 week. To reheat the full casserole, cover with foil and warm in a 350°F (177°C) oven for 20 minutes.
Nutrition
Calories: 320kcal