Ham and Potato Casserole
This hearty ham and potato casserole combines partially cooked potatoes, savory diced ham, sharp cheddar cheese, and a creamy, seasoned sauce. Baked until bubbling and finished with an additional layer of melted cheddar, it makes a substantial and comforting oven-baked meal.
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Ingredients
For the Casserole
- 2 pounds potatoes peeled and cut into cubes
- 1 cup sharp cheddar cheese freshly grated, preferably a robust variety such as Cabot
- 2 cups lean ham diced, approximately 12 ounces
For the Sauce
- 3 garlic cloves finely minced
- ½ teaspoon smoked paprika
- 2 cups whole milk gently warmed to help produce a smooth sauce
- ¾ teaspoon salt
- 3 tablespoons unsalted butter such as Kerrygold
- 1 teaspoon dried parsley
- ¾ cup yellow onion finely chopped for uniform cooking
- ½ teaspoon ground mustard
- 3 tablespoons all-purpose flour
- ½ teaspoon ground black pepper preferably freshly ground
For the Topping and Garnish
- ½ cup sharp cheddar cheese grated
- Fresh parsley finely chopped, for finishing
Instructions
- Peel the potatoes and cut them into pieces approximately ¾ inch in size. The prepared potatoes should measure a little more than 6 cups.
- Transfer the potatoes to a medium saucepan and add enough water to cover them completely. Bring the water to a boil.
- Once boiling, cook the potatoes for only 5–6 minutes. They should begin to soften but should not become fully tender.
- Drain the potatoes thoroughly and set them aside.
- Lightly grease a 9 × 13-inch baking dish or another oven-safe casserole dish with a 3–4-quart capacity.
- Place the warm, drained potatoes in the prepared dish. Add the diced ham and 1 cup, or approximately 100 grams, of grated sharp cheddar cheese.
- Gently toss the ingredients until evenly distributed, then set the baking dish aside while preparing the sauce.
- Preheat the oven to 375°F (191°C).
- Melt the unsalted butter in a large skillet or saucepan over medium heat.
- Add the finely chopped onion and minced garlic. Cook for approximately 3 minutes, stirring occasionally, until the onion has softened.
- Add the salt, black pepper, smoked paprika, ground mustard, dried parsley, and all-purpose flour. Stir thoroughly until the seasonings are evenly incorporated and the flour has absorbed the available moisture.
- Lower the heat, then gradually pour in the warmed whole milk while stirring continuously.
- Allow the mixture to simmer for 3–5 minutes, or until it thickens to a gravy-like consistency.
- Remove the sauce from the heat. Taste and, if necessary, adjust the salt, pepper, paprika, mustard, or parsley according to preference.
- Pour the warm sauce evenly over the potato, ham, and cheese mixture in the baking dish.
- Carefully toss the contents until the potatoes and ham are evenly coated with the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil after 30 minutes. Scatter the remaining ½ cup of grated cheddar cheese evenly over the casserole.
- Return the uncovered dish to the oven and continue baking for another 5–10 minutes, until the cheese has fully melted and the sauce is bubbling around the edges.
- Remove the finished casserole from the oven and garnish with freshly chopped parsley. Green onion, chives, or a drizzle of hot sauce may also be used as finishing garnishes.
- Serve the casserole while hot.
- Transfer leftovers to the refrigerator and store them for up to 1 week.
- Reheat individual portions as desired. To warm the entire casserole, cover the baking dish with aluminum foil and place it in a 350°F (177°C) oven for approximately 20 minutes.