Delicious Ham and Potato Casserole (Print version)
Creamy potato and ham casserole baked with a cheddar cheese sauce, a hearty family dinner ready in about an hour.
# Ingredients:
For the casserole
01 -
2 lb (900 g) russet potatoes, peeled and thinly sliced
02 -
1 1/2 cups (225 g) diced cooked ham
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
3 tbsp unsalted butter
06 -
3 tbsp all-purpose flour
07 -
1 1/2 cups (360 ml) whole milk
08 -
1/2 cup (120 g) sour cream
09 -
2 cups (225 g) shredded sharp cheddar cheese, divided
10 -
1/2 tsp paprika
11 -
1/4 tsp black pepper
12 -
Fresh parsley, chopped (for serving)
# Instructions:
01 -
Peel the russets and slice them about 1/4 inch thick. A mandoline makes this fast, but a sharp knife and steady hand work fine too.
02 -
Melt butter in a large skillet over medium heat. Cook the onion until soft, about 4 minutes. Stir in the garlic and flour and cook for 1 minute so the raw taste disappears.
03 -
Pour in the milk slowly, whisking constantly until the mixture bubbles and thickens. Remove from heat and stir in the sour cream, 1 cup of the cheddar, paprika, and pepper.
04 -
Toss the potato slices and ham with the sauce in a greased 9-by-13-inch baking dish. Spread evenly, cover tightly with foil, and bake at 375 degrees F for 45 minutes.
05 -
Uncover, scatter the remaining 1 cup cheese on top, and bake another 15-20 minutes until the potatoes are tender and the top is deeply golden. Let rest 10 minutes before serving so the sauce sets.
# Good to know:
01 -
Letting the casserole rest after baking helps the sauce thicken and makes serving neater.