Cheesy Ham and Potatoes Oamc
Indulge in the comforting flavors of this Cheesy Ham and Potatoes OAMC recipe, an irresistible casserole perfect for weeknight dinners or meal prepping. Layers of tender russet potatoes, savory diced ham, and sharp cheddar cheese are smothered in a creamy blend of sour cream, cream of mushroom soup, and warming spices. Baked to golden, bubbly perfection, this hearty dish promises rich, comforting bites every time. What makes it truly special is its versatility—serve it fresh from the oven or freeze it for up to three months as part of your Once A Month Cooking plan. Easy to prepare and ideal for feeding a crowd, this casserole is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 3 cups cooked ham
- 2 cups sharp cheddar cheese
- 2 cans cream of mushroom soup
- 1.5 cups sour cream
- 1 cup milk
- 1 medium onion
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon parsley
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch-thick rounds. Set them aside in a bowl of cold water to prevent browning.
Dice the cooked ham into small bite-sized cubes. Finely chop the onion.
In a medium skillet, heat the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, salt, black pepper, and paprika. Stir until smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Spread a thin layer of the creamy sauce on the bottom of the dish.
Layer one-third of the potato slices evenly in the baking dish. Sprinkle one-third of the diced ham over the potatoes. Top with one-third of the cooked onions and one-third of the shredded cheddar cheese.
Pour one-third of the sauce mixture evenly over the top.
Repeat the layering process two more times with the remaining potatoes, ham, onions, cheese, and sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly, and the potatoes are tender.
Remove from the oven and let the casserole rest for 10 minutes. Sprinkle freshly chopped parsley over the top for garnish.
Serve warm and enjoy! This dish can also be cooled completely, portioned into freezer-safe containers, and frozen for up to 3 months as part of your OAMC (Once A Month Cooking) plan.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 386 mg | 30% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
