Ham and Potato Casserole Recipe

This cheesy ham and potato casserole brings Yukon Gold potatoes, smoked ham, and sweet peas together in a creamy cheddar cheese sauce with onions, garlic, and peas.

Course dinner

Cuisine American

Keyword cheesy ham and potato casserole, ham and cheese potato casserole, ham and potato casserole, ham and potato casserole recipe, how do you make ham and potato casserole

Prep Time 20

Cook Time 35

Servings servings

Calories 726kcal

Author Beth Pierce

Ingredients

2½ lbs yellow potatoes
1¼ 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
1 cup low sodium chicken broth
1½ cup whole milk or 2%
2 cups shredded sharp cheddar cheese (reserve 1/2 cup for the top)
½ cup grated parmesan
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
chopped fresh parsley

Instructions

Prick the potatoes with a fork and precook in the microwave for 4 minutes or until they have a little give to them when squeezed. After cooled enough to handle, cut the 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 cheddar and Parmesan cheeses, whisking until melted and smooth. Stir in the salt and pepper. Pour the cheese sauce over the ham and potatoes, stirring to coat.
Bake for 25-30 minutes or until the casserole is heated through and the potatoes are tender. Remove the casserole from the oven and top with the remaining cheese. Bake for 5-10 minutes or until the cheese melts. Let the casserole rest for 10 minutes before serving. The sauce will thicken upon standing.

Notes

Warm the milk and chicken broth to room temperature.
Let the casserole rest for 10 minutes before serving. The sauce will thicken upon standing.
This casserole can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the refrigerator. Remove the casserole from the refrigerator 45 minutes before baking. Replace the plastic wrap with aluminum foil.

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