Ham and Potato Casserole
Easy cheesy ham and potato casserole is the best way to use leftover ham! It's made from scratch with a smooth, velvety cheese sauce.
Foto: Well PlatedIngredients
- 3 Russet potatoes (peeled and cut into ¼-inch cubes (about 1 ½ pounds))
- 2 tablespoons unsalted butter (at room temperature)
- 4 ounces cream cheese (at room temperature)
- ¼ cup whole milk (at room temperature)
- 3 g arlic cloves (grated on a Microplane or very finely minced (about 1 tablespoon))
- 2 g reen onions (thinly sliced)
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded parmesan cheese
- 2 cups diced cooked ham (about 1.25 pounds (¼-inch diced))
Steps
Preheat the oven to 375°F with a rack in the center. Grease a deep 8x8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9x13, just note it will be thinner and will bake in about 20 minutes.)
Place the diced potatoes in a large pot and cover by at least 1 inch with cold water. Bring to a rapid simmer over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender but not mushy, about 10 minutes.
Drain the potatoes and return them to the pot over low heat. Cook for a few minutes to dry them out, stirring constantly.
Turn off the heat and stir in the butter, cream cheese, milk, green onions (reserving a few greens for garnish), garlic, onion powder, salt, and pepper. Gently stir to combine.
Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
Bake until golden and melty on top, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. Garnish with reserved green onion tops.
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