Ham & Potato Casserole
Ham & Potato Casserole
I've been craving potatoes lately and this recipe hit the spot. It's super simple to make and tastes extra comforting on these colder fall days.
Enjoy!
Ingredients
- 2 tablespoons unsalted butter (¼ stick)
- 1 yellow onion, finely diced
- 3 tablespoons all-purpose flour (I used GF flour)
- 1¼ cups whole milk or half-and-half (I used coconut milk)
- ½ cup chicken stock or broth
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 pounds russet potatoes, peeled and diced small
- 2½ cups diced cooked ham
- 4 ounces freshly shredded white cheddar cheese (about 1 cup)
Instructions
- Preheat your oven to 400°F (204°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Cook the onions. Melt the butter in a medium saucepan. Add the diced onion and cook over medium heat until translucent.
- Make the sauce. Sprinkle the flour over the cooked onion and stir to combine. Gradually add in the milk, chicken stock, sea salt, black pepper, and garlic powder. Continue to heat, stirring often, until the mixture is warmed through and slightly thickened.
- Assemble the casserole. Spread the diced potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the ham and potatoes.
- Bake. Cover the dish and bake for 40-45 minutes. Then, remove from the oven and sprinkle the top with shredded cheese. Continue to bake, uncovered, for an additional 10-15 minutes or until the cheese is completely melted and the potatoes are tender.
- Serve. Let the casserole cool slightly before serving. Garnish with additional herbs or spices if desired.
Notes
- Make Ahead: You can assemble the casserole through step 4, cover, and refrigerate overnight. Before baking, let the casserole warm up to room temperature while the oven preheats. You may need to add a few extra minutes to the baking time if the casserole is still cold when it goes into the oven.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.
