Ham Potato Onion Casserole
Comfort food meets hearty flavors in this Ham Potato Onion Casserole, a baked masterpiece that's as easy to make as it is satisfying. Thinly sliced potatoes, savory ham, and tender onions are layered together and smothered in a creamy, homemade cheddar cheese sauce made from a butter roux. The casserole is baked to golden, bubbly perfection, creating a flavorful dish that's ideal for family dinners, potlucks, or Sunday brunch. With just 20 minutes of prep and a touch of fresh parsley for garnish, this recipe shines as a simple yet elegant way to transform pantry staples into a crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 cups Ham
- 1 medium Onion
- 2 cups Sharp 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
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with butter or cooking spray and set aside.
Peel the potatoes and slice them into thin rounds (about 1/4-inch thick). Set aside.
Dice the ham into bite-sized pieces, and thinly slice the onion. Set both aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually pour in the milk while whisking to combine. Continue cooking, stirring constantly, until the sauce thickens, about 3-5 minutes.
Stir in the salt, black pepper, and garlic powder. Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until it melts into a smooth sauce.
Layer one-third of the potato slices evenly in the prepared casserole dish. Top with one-third of the ham and one-third of the sliced onion. Pour one-third of the cheese sauce over the layer.
Repeat the layering process two more times, finishing with a generous layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 44.6 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 2445 mg | 188% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6653 mg | 142% | |
*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.
