Ham and Potato Casserole Recipe
A family friendly ham and potato casserole with a creamy cheese sauce and a buttery cracker topping. This recipe is perfect for those weeknights when your time is limited but you really want to put something wholesome and delicious on the table.
Servings 4 servings
Calories 1245kcal
Ingredients
- 2 lbs yellow potatoes
- 1 1/4 lbs smoked ham cubed
- 1 cup frozen baby peas
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk or 2%
- 1 cup shredded provolone
- ½ cup shredded white cheddar cheese
- ⅓ cup shredded parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 50 Ritz crackers crushed or other buttery crackers
- ¼ cup unsalted butter melted
- 1 teaspoon fresh thyme leaves
Instructions
- Prick the potatoes with a fork and precook in the microwave for 4 minutes or until the potatoes have a little give to them when squeezed. After cooled enough cut potatoes into small bite sized cubes.
- Preheat oven to 375 degrees. In a 9x13 inch casserole dish combine the potatoes, ham, and peas.
- Melt the butter in a large skillet over medium/medium low heat and add the onions. Cook until the onions soften; approximately 7-8 minutes. Add the garlic and cook for 1 minute stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes stirring constantly. Slowly add the chicken broth and milk whisking till it is smooth and slightly thickened.
- Lower the heat and slowly add the shredded cheeses; whisking until melted and smooth. Stir in the salt and pepper. Pour the cheese sauce over the ham and potatoes stirring to coat.
- In a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Shake to coat. Sprinkle over the potatoes and ham. Bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.
Notes
- You can use russet or red potatoes for this recipe as well. I just think Yukon golds work the best.
- Are you always pushed for time? No problem use frozen diced hash brown potatoes.
- Precook the potatoes in the microwave just until the potatoes have a little give to them when squeezed.
- Warm the milk and chicken broth to room temperature.
- For ease in crushing the crackers simply add them to a large zipper bag and roll over them with a rolling pin several times. Then add your butter and thyme leaves and shake to coat. It gets it all done without getting another bowl dirty.
- I like the provolone and cheddar combination here but any cheese that melts well in a bechamel sauce will work. Think cheeses that are good in mac and cheese. Fontina, Gouda, Gruyere, and Parmesan are all good cheeses for this casserole.
- This casserole can be prepped up to 24 hours in advance, covered with plastic wrap and stored in refrigerator. However hold off on the crumb topping and do that step right before putting the casserole in the oven.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 1245kcal | Carbohydrates: 85g | Protein: 61g | Fat: 74g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 2846mg | Potassium: 1810mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1605IU | Vitamin C: 31mg | Calcium: 655mg | Iron: 6mg