Cheesy Ham and Potato Casserole (Print Version)
# Ingredients:
→ Main ingredients
01 -
Russet or Yukon Gold potatoes, 2 pounds (915g)
02 -
Cubed ham, 2 cups (300g)
03 -
Sharp white cheddar cheese, shredded, 1½ cups (150g), divided
04 -
Unsalted butter, 3 tablespoons (43g)
05 -
Yellow onion, chopped, 3/4 cup (100g)
06 -
Garlic, 3 cloves, minced
07 -
All-purpose flour, 3 tablespoons (24g)
08 -
Whole milk, 2 cups (480ml)
→ Seasonings
09 -
Salt, 3/4 teaspoon
10 -
Fresh ground pepper, 1/2 teaspoon
11 -
Smoked paprika, 1/2 teaspoon
12 -
Ground mustard, 1/2 teaspoon
13 -
Dried parsley, 1 teaspoon (or 2 teaspoons fresh)
→ Optional garnishes
14 -
Fresh parsley, chopped
15 -
Green onions
16 -
Chives
17 -
Hot sauce
# Instructions:
01 -
Peel and cut potatoes into 3/4-inch pieces (you should have about 6 cups). Boil them for just 5-6 minutes until slightly softened but not fully tender. Drain well.
02 -
In a greased 9x13-inch baking dish, combine the warm potatoes, ham, and 1 cup of the shredded cheese. Gently toss together and set aside.
03 -
Melt butter in a large skillet over medium heat. Add onion and garlic, cooking until the onions soften, about 3 minutes.
04 -
Add all seasonings and flour to the skillet, stirring until well combined. Reduce heat to low and gradually stir in milk. Simmer for 3-5 minutes until it thickens to a gravy consistency. Taste and adjust seasonings if needed.
05 -
Pour the warm sauce over the potato mixture and gently toss to coat. Bake covered at 375°F for 30 minutes, then uncover, top with remaining cheese, and bake 5-10 minutes more until bubbly and cheese is melted.
06 -
Garnish with your choice of fresh herbs or hot sauce, if desired. Let rest for a few minutes before serving.
# Notes:
01 -
Perfect make-ahead dish - can be assembled up to 1 day in advance
02 -
Can substitute ham with cooked sausage or crumbled bacon
03 -
Works well with various cheeses like smoked gouda, gruyere, or pepper jack
04 -
Leftovers keep well in the refrigerator for up to 1 week