Ham and Potato Casserole
Looking for a satisfying dish to use up leftover holiday ham? Try this Ham and Potato Casserole with creamy sauce and melted cheese!
Servings: 9 people
Ingredients
- 1 ½ pounds Yukon gold potatoes, peeled, cut into ½-inch cubes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (490 g) whole milk, room temperature
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper
- ½ cup (115 g) sour cream
- 2 cups (270 g) cooked ham, cut into ½-inch cubes
- 1 cup (113 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) Monterey Jack cheese, shredded
- chives, for garnish (optional)
- salt, to taste
Instructions
- Preheat oven to 350°F.
- Add diced potatoes to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-high and continue boiling until the potatoes are softened, about 5-8 minutes.
- In a large oven-safe skillet over medium heat, melt the butter. Add the diced onion and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and cook for 1 more minute. Sprinkle the flour over the onion and garlic, and whisk to form a paste. Cook for 1 more minute.
- Gradually whisk in the milk. Add the salt, pepper, mustard powder, and cayenne, continuing to whisk. Bring the mixture to a simmer. Then, reduce heat to low and continue cooking, stirring frequently, until thickened, about 5 minutes.
- Stir in the sour cream.
- Gently fold in the ham and potatoes, stirring until evenly coated.
- Sprinkle the cheddar and Monterey Jack cheese evenly over the top.
- Bake for 20- 25 minutes, or until the potatoes are fork-tender and the cheese is melted.
- Increase the heat to broil and cook for 30-60 seconds to lightly brown the cheese. Keep a close eye on it, as it can brown quickly!
- Allow the dish to rest for a few minutes before garnishing with chives and serving. Add salt to taste.
Nutrition
Serving: 1portion