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!
1cupcheddar cheese(shredded - divided into two equal portions)
½cupmozzarella cheese(shredded - divided into two equal portions)
2lbsrusset potatoes(washed, peeled, and cubed)
16ozdiced ham(cooked ham, finely diced)
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Instructions
Preheat your oven to 400°F (205°C) and prepare a 9x13 baking pan by coating with butter or non-stick cooking spray.
Heat a saucepan with the butter to medium heat. Once the butter is melted and starting to bubble, add the diced onion and saute until tender, fragrant, and translucent.
Add the heavy cream, chicken broth, and seasoning (salt, pepper, and garlic powder) then stir to combine and heat until the cream sauce just begins to bubble.
Remove from heat and add the 1st half of the divided cheese portions (cheddar and mozzarella cheeses). Stir into the sauce to melt then set aside.
Layer the cubed potatoes and diced ham into your prepared baking dish then pour the cheese sauce over them. Top with the remaining half of the cheeses and cover your baking dish with a sheet of aluminum foil.
Bake at 400°F (205°C) for 45 minutes covered, then remove the aluminum foil. Continue cooking an additional 15 minutes or until the potatoes are tender and the sauce is bubbling.
Remove from the oven when done and allow to cool for 10-15 minutes before serving.
Notes
Milk and flour can be used in place of the heavy cream. Use 2 tablespoons all-purpose flour and sprinkle it over the sauteed onions. Stir and cook for 1 minute to get rid of the flour taste, then gradually add the milk whisking as you go. Continue whisking until all of the milk has been added and the sauce is creamy and smooth.
Store leftovers in an airtight container and refrigerate for up to 3-4 days.