Cheesy Ham And Potato Casserole With Leftover Ham
Cheesy Ham and Potato Casserole is one of my favorite comfort dishes to make when I have leftover ham. This dish is creamy, filled with tender potatoes, savory ham, and plenty of melted cheese, all baked to golden perfection. It transforms simple ingredients into a bubbly, warm meal the whole family can enjoy together.
Servings: 8 servings
Ingredients
- 4 tablespoons butter, divided
- ¾ cup white onion, diced
- 6 cups Yukon Gold potatoes, peeled and cubed
- 2 cups cooked ham, cubed (leftover ham or ham steak)
- 2 tablespoons flour
- 1 and ½ cups half and half
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated cheddar cheese, divided
- ¼ cup sour cream
Instructions
- Preheat oven to 375℉. Lightly spray a 9x13 inch casserole dish and set aside.
- Heat a large skillet over medium heat, add 2 tablespoons of butter to melt. Add the onions and sauté for 2 minutes to soften.
- Toss in the cubed potatoes and continue to sauté for 5-6 minutes, then cover the potatoes with a lid and cook for an additional 6 minutes. The potatoes should be fork tender but not completely cooked at this point. Transfer the potatoes and onions to the casserole dish. Add the cooked ham to the potatoes.
- Return the skillet to stove top (no need to clean) and add the remaining 2 tablespoons of butter. Once melted add the flour and stir to cook the flour in the butter for 1 minute.
- Slowly add the half and half to the flour while stirring. The flour will thicken the half and half into a roux (sauce) which will take a few minutes while constantly stirring.
- Add the mustard, spices and 1 cup of cheese to the sauce and continue to stir.
- Remove the skillet from the heat and mix in the sour cream. Once combined pour the sauce over the ham and potatoes and mix together.
- Sprinkle with remaining cheese and bake in preheated oven for 35-40 minutes or until potatoes are tender and cheese is golden brown and bubbly.