Oh, the nostalgia of a bubbling, cheesy casserole on a chilly evening—it’s like wrapping yourself in a warm, gooey blanket of flavor. Growing up, my grandma used to whip up this dish with leftovers, turning simple ingredients into pure magic. Now, I can’t help but crave that comforting blend of tender potatoes, savory ham, and a blanket of melted cheese—it’s absolute bliss.
Steps
- Start by peeling and chopping the potatoes into 3/4-inch pieces, aiming for about 6 cups. Place them in a pot, cover with water, and bring to a boil. Boil for 5-6 minutes until slightly softened, then drain the water.
- Grease a 9×13-inch or similar-sized oven-safe dish. Add the drained potatoes, cubed ham, and 1 cup of shredded cheese, then gently mix them together. Set the dish aside.
- Preheat your oven to 375°F (191°C).
- In a large skillet or saucepan, melt butter over medium heat. Add chopped onions and minced garlic, cooking until the onions soften, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until the mixture is combined.
- Reduce heat to low, then slowly whisk in the milk. Let the mixture simmer for 3-5 minutes until it thickens to a gravy consistency. Taste the sauce and adjust seasonings if necessary.
- Pour the warm sauce over the potatoes and ham in the baking dish, then gently toss to coat everything evenly.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and return to the oven for an additional 5-10 minutes until the cheese is melted and the casserole is bubbling.
- Remove from the oven and garnish with fresh parsley, green onions, chives, or a drizzle of hot sauce if desired. Enjoy your ham and potato casserole!
Ingredients
- 2 pounds (about 915g) Russet or Yukon Gold potatoes
- 2 cups (about 300g or 8 ounces) cubed cooked ham
- 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided
- 3 tablespoons (43g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (approximately half of a large onion)
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon dried parsley (or 2 teaspoons fresh parsley, chopped)
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) whole milk
- Optional garnish: chopped fresh parsley, green onion, chives, or hot sauce
FAQ
- Can I prepare the casserole in advance?
- Yes, you can assemble the casserole up to one day ahead of time. Simply cover it and store it in the refrigerator overnight. When ready to bake, let it sit at room temperature for about 30 minutes, then proceed with baking, adding an extra 5-10 minutes before adding the cheese topping.
- What type of potatoes should I use?
- Russet or Yukon Gold potatoes are recommended for this recipe. They both maintain their shape well and provide a buttery, soft texture. You can choose to peel them or leave the peels on.
- Can I substitute the ham for another protein?
- Absolutely! You can replace the ham with an equal amount of cooked sausage or approximately 1 and 1/2 cups of chopped or crumbled bacon for a different flavor profile.
- What other cheese can I use besides white cheddar?
- Instead of white cheddar, you can opt for regular sharp cheddar, smoked gouda, gruyere, pepper jack, or a combination for varied flavors.
- Is it possible to freeze the casserole?
- Yes, the casserole can be frozen either before or after baking. For the unbaked version, assemble, cover tightly, and freeze for up to three months. Thaw at room temperature and then bake as instructed. For the baked casserole, cool it, cover tightly, freeze for up to three months, then thaw and reheat in a 350°F (177°C) oven for 20 minutes.
Tips
- Pre-Cook Potatoes Appropriately: Briefly boil the potatoes for 5-6 minutes until they are slightly softened but not fully cooked. This ensures they hold their shape in the casserole while becoming tender during baking.
- Use a Variety of Cheeses: While sharp white cheddar is a great choice, experimenting with smoked gouda, gruyere, or pepper jack can add unique flavors. Mixing cheeses can also enhance the dish’s depth and creaminess.
- Make Ahead for Convenience: This casserole can be assembled a day in advance. Simply prepare, cover, and refrigerate overnight. Allow it to reach room temperature before baking, and this will save you time on the day of serving.
- Freeze for Later: If you want to make this dish well in advance, consider freezing it. Assemble the casserole and freeze for up to three months. Thaw at room temperature before baking, or freeze after baking and reheat when needed.
Equipment
- 9×13-inch Baking Dish or any 3- to 4-quart Oven-Safe Baking Dish
- Vegetable Peeler
- Box Grater
