Potato and Ham Casserole
Indulge in the ultimate comfort food with this creamy and hearty Potato and Ham Casserole. Layers of tender russet potatoes, savory diced ham, and rich, gooey sharp cheddar cheese come together in a luscious homemade cheese sauce, seasoned with garlic, onion, and a pinch of paprika for a flavorful twist. Perfect for weeknight dinners or holiday gatherings, this easy-to-make casserole bakes to golden perfection in under an hour and makes six generous servings. Topped with a sprinkle of fresh parsley for a pop of color, this one-dish main course is sure to become a family favorite. Ideal keywords: potato casserole, ham casserole, easy weeknight dinner recipe, cheesy casserole, comfort food recipe.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 2 cups ham
- 2 cups sharp cheddar cheese
- 2 cups milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Peel the russet potatoes and slice them into thin, even rounds (about 1/8 inch thick). Set them aside in a bowl of cold water to prevent browning.
Dice the ham into small cubes. Finely chop the onion and mince the garlic.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Whisk in the flour, stirring constantly for 1-2 minutes to cook out the raw taste.
Slowly add the milk, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5 minutes.
Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. Season the sauce with salt, pepper, and paprika (if using). Remove the sauce from heat.
Drain and pat the potato slices dry. Layer one-third of the potatoes on the bottom of the prepared baking dish. Top with one-third of the diced ham and pour one-third of the cheese sauce over the layer. Repeat this process for two more layers, ending with cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the casserole.
Cover the baking 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 brown and the potatoes are tender when pierced with a fork.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 45.1 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2486 mg | 191% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 7860 mg | 167% | |
*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.
