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–+ servings
Ham and Potato Casserole

Deliciously Comforting Ham and Potato Casserole Recipe

A heartwarming Ham and Potato Casserole that delivers rich flavors and is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Yellow Onion Any onion variety can be used in a pinch.
  • 1/4 cup All-Purpose Flour Use gluten-free flour as a substitute.
  • 2 cups Whole Milk or Half-and-Half Substitute with any non-dairy milk for a lighter version.
  • 1 cup Chicken Stock or Broth Vegetable broth can be used for a vegetarian option.
  • 1 teaspoon Fine Sea Salt Adjust to taste depending on dietary needs.
  • 1/2 teaspoon Ground Black Pepper Adjust to taste depending on dietary needs.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead for a stronger flavor.
  • 4 cups Russet Potatoes Yukon Gold works well too for creaminess.
  • 2 cups Diced Cooked Ham Swap with cooked turkey or omit for a vegetarian version.
  • 2 cups Freshly Shredded White Cheddar Cheese Use any melting cheese like Monterey Jack or mozzarella for a different flavor.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan

Method
 

Step-by-Step Instructions for Ham and Potato Casserole
  1. Preheat your oven to 400°F (204°C) and grease a 9x13 inch baking dish with unsalted butter or cooking spray.
  2. Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat, add one finely chopped yellow onion, and sauté until translucent, about 5-7 minutes.
  3. Sprinkle 1/4 cup of all-purpose flour over the onions, whisk in 2 cups of whole milk and 1 cup of chicken broth, then add 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, cooking for 5-7 minutes until thickened.
  4. Layer about 4 cups of thinly sliced russet potatoes in the greased baking dish, followed by 2 cups of diced cooked ham.
  5. Pour the creamy sauce over the potatoes and ham, cover tightly with aluminum foil, and bake for 40-45 minutes, until the potatoes are fork-tender.
  6. Remove the foil, sprinkle 2 cups of freshly shredded white cheddar cheese on top, and bake uncovered for an additional 10-15 minutes until melted and golden-brown.
  7. Allow the casserole to cool for 5-10 minutes before serving.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

For make-ahead, assemble the casserole the night before and refrigerate overnight before baking.

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