Ham and Potato Casserole

Total Time Prep: 30 min. Bake: 40 min. + standing
Yield 8 servings
Test Kitchen Approved
This cheesy ham and potato casserole is a delicious way to use up leftover ham. Try it for an eggless brunch, or for dinner alongside roasted vegetables and grilled meats.

Ingredients

  • 4 pounds potatoes, peeled and cut into 3/4-inch pieces
  • 1/4 cup butter
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cubed fully cooked ham

Directions

  1. Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted. Stir in ham.
  3. Drain potatoes; transfer to a greased 13x9-in. baking dish. Top with sauce. Cover and bake until potatoes are almost tender, 25-30 minutes. Uncover and bake until potatoes are tender, 15-20 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 388 calories, 18g fat (10g saturated fat), 69mg cholesterol, 981mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 19g protein.

My siblings and I loved this recipe every time my mom made it, and now I make it for my family, who can't get enough of it. For the perfect serving amount, use one potato per person. You can even speed up the preparation time using frozen cubed hash browns instead. —Jennifer Toone, Marina, California
Recipe Creator

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