Creamy Ham Potato Corn Casserole
Indulge in pure comfort with this Creamy Ham Potato Corn Casserole—a hearty, crowd-pleasing dish that combines layers of tender russet potatoes, juicy diced ham, and sweet corn, all smothered in a velvety cheddar cheese sauce. Perfectly seasoned with garlic and onion powder, this baked casserole is golden and bubbling to perfection, making it the ultimate choice for family dinners, potlucks, or holiday feasts. With a rich, creamy base of milk and heavy cream, and a crunchy garnish of fresh green onions, every bite delivers a satisfying blend of flavors and textures. Ready in just over an hour, this cheesy potato casserole is sure to be a centerpiece for your next gathering.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 cups diced cooked ham
- 1 cup corn kernels (frozen or canned, drained)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and slice the potatoes into thin rounds, about 1/4-inch thick. Place them in a bowl of cold water to prevent browning while preparing the other ingredients.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
Remove the sauce from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted. Season with garlic powder, onion powder, salt, and black pepper.
Drain the potatoes and pat them dry. Layer half of the potato slices in the prepared baking dish.
Spread half of the diced ham and half of the corn over the potatoes. Pour half of the cheese sauce on top, spreading it evenly.
Repeat the layers with the remaining potatoes, ham, corn, and cheese sauce.
Sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Let the casserole cool slightly for 5-10 minutes before serving. Garnish with chopped green onions, if desired, and enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 398 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1362 mg | 29% | |
*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.
