This Ham and Potato Casserole is a hearty, comforting dish perfect for family dinners. Combining tender potatoes, savory ham, and a creamy cheese sauce, it's an easy and satisfying meal that everyone will love.
INGREDIENTS
- Unsalted butter: Used to cook the onion and add richness to the sauce.
- Yellow onion: Finely diced to add flavor and texture to the casserole.
- All-purpose flour: Helps to thicken the sauce.
- Whole milk or half-and-half: Creates a creamy base for the sauce.
- Chicken stock or chicken broth: Adds depth of flavor to the sauce.
- Fine sea salt: Enhances the overall flavor of the dish.
- Ground black pepper: Adds a touch of spice.
- Garlic powder: Adds a savory depth to the casserole.
- Russet potatoes: Peeled and diced small, they provide a hearty base for the casserole.
- Diced cooked ham: Adds protein and a savory flavor to the dish.
- Freshly shredded white cheddar cheese: Melts beautifully to create a gooey, cheesy top layer.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray to prevent sticking. Set aside.
- Step 2:
- In a medium saucepan, melt the butter over medium heat. Add the finely diced onion and cook until it becomes translucent and fragrant.
- Step 3:
- Sprinkle the flour over the cooked onion and stir to combine, creating a roux. Slowly add in the milk and chicken stock, whisking constantly to avoid lumps. Add the sea salt, black pepper, and garlic powder. Continue to heat the mixture, stirring often, until it is warmed through and slightly thickened.
- Step 4:
- Spread the diced potatoes evenly in the bottom of the prepared baking dish. Top with the diced cooked ham, distributing it evenly over the potatoes. Pour the milk mixture over the ham and potatoes, ensuring everything is well-coated.
- Step 5:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender and the sauce is bubbly.
- Step 6:
- Remove the casserole from the oven and top with the freshly shredded white cheddar cheese. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted and golden brown.
- Step 7:
- Allow the casserole to sit for a few minutes before serving to let it set. This makes it easier to serve and enhances the flavors.
Serving and Storage Tips
- Serve hot with a side of steamed vegetables or a fresh salad for a balanced meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the casserole in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions on medium power.
- This casserole also freezes well. Let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For a gluten-free version, use gluten-free flour and ensure all other ingredients are gluten-free.
- You can substitute the russet potatoes with other types of potatoes, such as Yukon Gold, for a slightly different texture and flavor.
- If you prefer a richer flavor, use half-and-half instead of whole milk.
- Add a pinch of paprika or cayenne pepper for a little extra kick.
Tips from well-known chefs
- Chef Ina Garten suggests using a mixture of cheeses for a more complex flavor, such as a blend of white cheddar and Gruyère.
- Alton Brown recommends using freshly grated cheese for the best melting and flavor.
- Chef Julia Child often added a touch of nutmeg to creamy dishes for a subtle depth of flavor.