Ham and Potato Casserole
Indulge in the ultimate comfort food with this creamy, cheesy Ham and Potato Casserole, a satisfying dish that’s perfect for family dinners or potlucks. Featuring tender layers of thinly sliced russet potatoes, savory diced ham, and a velvety homemade cheddar cheese sauce, this hearty casserole is baked to golden perfection with an optional breadcrumb topping for added crunch. Seasoned with garlic and onion powder for a subtle flavor boost, this oven-baked classic is as easy to make as it is delicious. Ready in just 80 minutes and serving up to six, this recipe is ideal for transforming leftover ham into a cozy, crowd-pleasing meal. Perfectly balanced in texture and flavor, it’s a must-try for casserole lovers!
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 2 cups Cooked ham
- 2 cups Cheddar cheese, shredded
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 cups Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and slice the potatoes into thin rounds, approximately 1/8-inch thick. Place the slices in a large bowl, cover with water to prevent browning, and set aside.
Dice the cooked ham into small, bite-sized pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
Gradually add the milk to the saucepan, whisking continuously to prevent lumps, and cook until the mixture begins to thicken, about 3-4 minutes.
Stir in the salt, black pepper, garlic powder, and onion powder. Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
Drain the potato slices and pat them dry with paper towels. Layer half of the potato slices in the prepared baking dish, followed by half of the diced ham, and then pour half of the cheese sauce evenly over the top. Repeat the layers with the remaining potatoes, ham, and cheese sauce.
If using breadcrumbs, sprinkle them evenly over the top of the casserole for added texture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Continue baking, uncovered, for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
Allow the casserole to rest for 5-10 minutes before serving. Enjoy your Ham and Potato Casserole!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 10704 mg | 465% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 27.1 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2302 mg | 177% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2547 mg | 54% | |
*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.
