Ham and Potato Casserole
This cheesy casserole has fork-tender Yukon Gold potatoes and diced ham in a rich, creamy sauce. It's a hearty casserole with plenty of flavor.
Servings: 6 people
Equipment
Ingredients
- 3 Pounds Yukon Gold potatoes peeled and cut into small cubes
- 2 ½ Cups cooked ham diced
- 1 yellow onion medium, finely chopped
- 3 Cloves garlic minced
- 4 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 ¼ Cups whole milk
- ½ Cup chicken broth
- ½ Cup sour cream
- 1 Tablespoon Dijon mustard
- ½ Teaspoon smoked paprika
- ½ Teaspoon dried thyme
- Salt and black pepper to taste
- 1 ½ Cups sharp cheddar cheese shredded
- 1 Cup Monterey Jack cheese shredded
For Garnish
- 2 Tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 350°F.
- Add the cubed potatoes to a large pot and cover them with cold water. Season the water with a little salt.
- Bring the potatoes to a boil, then reduce the heat and cook for 6 to 8 minutes, until they are just starting to become tender. Drain well and set aside.
- Melt the butter in a large oven-safe skillet over medium heat.
- Add the yellow onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Sprinkle the flour over the onion mixture and cook, stirring continuously, for about 1 minute.
- Gradually whisk in the milk and chicken broth until the sauce is smooth.
- Stir in the Dijon mustard, smoked paprika, thyme, salt, and black pepper.
- Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring frequently, until it has thickened slightly.
- Remove the skillet from the heat, stir in the sour cream and add the partially cooked potatoes and diced ham. Gently fold everything together until coated in the creamy sauce.
- Spread the mixture out evenly in the skillet. Sprinkle the cheddar and Monterey Jack on top.
- Bake uncovered for 25 to 30 minutes, or until the potatoes are completely tender, the sauce is bubbling, and the cheese is melted and golden around the edges.
- Remove from the oven and let the casserole rest for about 5 to 10 minutes.
- Sprinkle with fresh parsley before serving.
Notes
Don't fully cook the potatoes first: They only need to cook briefly in the pot because they will finish cooking in the oven.
Keep the cubes even: Similar-sized potato pieces are more likely to get tender at the same time.
Leave the sauce a little loose: The potatoes absorb some of the liquid as the casserole bakes, so the sauce shouldn’t be overly thick before it goes into the oven.
Keep the cubes even: Similar-sized potato pieces are more likely to get tender at the same time.
Leave the sauce a little loose: The potatoes absorb some of the liquid as the casserole bakes, so the sauce shouldn’t be overly thick before it goes into the oven.
Nutrition
Calories: 617kcal | Carbohydrates: 51g | Protein: 29g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 999mg | Potassium: 1344mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 59mg | Calcium: 518mg | Iron: 3mg
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