Description
This comforting Ham and Potato Casserole combines tender diced russet potatoes and savory diced ham in a creamy cheese sauce, baked to golden perfection. Perfect for family dinners, this hearty casserole features a rich blend of milk, chicken stock, and cheddar cheese that creates a deliciously creamy texture, topped with melted cheese for that irresistible finish.
Ingredients
Scale
Casserole Base
- 2 lbs. russet potatoes (peeled and diced small)
- 2½ cups diced cooked ham (precooked chicken or turkey also works)
Sauce
- 2 tbsp unsalted butter (¼ stick)
- 1 yellow onion (finely diced)
- 3 tbsp all-purpose flour
- 1¼ cups whole milk (or half-and-half)
- ½ cup chicken stock (or chicken broth)
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
Topping
- 4 oz. freshly shredded white cheddar cheese (about 1 cup)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 400°F (204°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray to prevent sticking, then set aside.
- Cook Onions: In a medium saucepan, melt the butter over medium heat. Add the finely diced yellow onion and cook until translucent, about 4-5 minutes, stirring occasionally to soften the onions without browning.
- Make Sauce: Sprinkle the all-purpose flour over the cooked onions and stir well to combine, forming a roux. Gradually add the milk and chicken stock, stirring constantly. Add sea salt, ground black pepper, and garlic powder. Continue to stir and heat until the sauce is warmed through and thickened, about 3-5 minutes, ensuring there are no lumps.
- Assemble Casserole: Evenly spread the diced potatoes in the bottom of the prepared baking dish. Spread the diced ham evenly over the potatoes. Pour the warm milk and onion sauce mixture over the ham and potatoes to coat them thoroughly.
- Bake Covered: Cover the casserole dish tightly with aluminum foil or a lid and bake in the preheated oven for 40-45 minutes, allowing the potatoes to cook through and the flavors to meld.
- Add Cheese and Finish Baking: Remove the casserole from the oven and carefully take off the cover. Evenly sprinkle the shredded white cheddar cheese over the top. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the potatoes are tender when pierced with a fork.
Notes
- For a richer flavor, substitute half-and-half or cream for the whole milk.
- Precooked chicken or turkey can be used as a ham substitute to vary protein options.
- Use a sharp cheddar for a more intense cheesy flavor.
- If potatoes aren’t soft after baking, cover again and bake an additional 10 minutes, checking periodically.
- Let the casserole stand for 5-10 minutes before serving for easier slicing and better flavor melding.
- To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.