This flavorful ham and potato casserole combines these two hearty ingredients into a meal that's just as wonderful for breakfast as it is for dinner! Hearty potatoes and savory diced ham get layered with a rich, luscious cheese sauce for a heavenly meal!

Ingredients 2 tablespoon butter ½ cup onion 1 cup heavy cream ½ cup chicken broth ½ teaspoon each, salt & pepper ½ teaspoon garlic powder 1 cup cheddar cheese ½ cup mozzarella cheese  2 lbs russet potatoes 16 oz diced ham

Prepare oven and baking pan. Begin the casserole by preheating your oven to 400°F (205°C). Then, prepare a 9x13 baking pan by coating with butter or non-stick cooking spray.

Sauté onion. Next, heat a saucepan with 2 tablespoons  of butter over medium heat. Once the butter is melted and starting to  bubble, add ½ cup of diced yellow onion. Then, sauté the onion until tender, fragrant, and translucent.

Make the cheese sauce. To the sautéed onion, add 1 cup of heavy cream, ½ cup of chicken broth, and the seasoning (½ teaspoon each of salt, pepper, and garlic powder). Then, stir to combine and heat until the cream sauce just begins to bubble.

Make the cheese sauce (cont.) Remove the sauce from the heat, and then add the 1st half of the divided cheddar and mozzarella cheeses (½ cup of cheddar cheese and ¼ cup of mozzarella cheese). Once you’ve added the cheese, stir into the sauce to melt, and set aside.

Layer the casserole ingredients. To your prepared  baking pan, layer the 2 pounds of washed, peeled, and cubed russet  potato pieces. Then, add 16 ounces of diced, cooked ham and pour the  cheese sauce over them. Next, top with the remaining ½ cup of cheddar  cheese and ¼ cup of mozzarella cheese. After layering all the ingredients, cover your baking dish with a sheet of aluminum foil.

Layer the casserole ingredients. To your prepared  baking pan, layer the 2 pounds of washed, peeled, and cubed russet  potato pieces. Then, add 16 ounces of diced, cooked ham and pour the  cheese sauce over them. Next, top with the remaining ½ cup of cheddar  cheese and ¼ cup of mozzarella cheese. After layering all the ingredients, cover your baking dish with a sheet of aluminum foil.

Bake casserole. Next, bake the casserole at 400°F (205°C) for 45 minutes while covered, then remove the aluminum foil. After removing the foil, continue cooking for an additional 15 minutes or until the potatoes are tender and the sauce is bubbling.

Cool and set. Once done, remove from the oven and allow the casserole to cool for about 10 to 15 minutes before serving.

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