Creamy Ham and Potato Casserole with Melted Cheddar
There are some dishes that just have a way of bringing everyone to the table, and this creamy ham and potato casserole is absolutely one of them. Picture tender slices of potato bathed in a rich, velvety sauce, loaded with savory chunks of ham and earthy mushrooms, then finished off with a generous blanket of melted cheddar cheese and a crack of black pepper. It is pure comfort in a pan.
This is the kind of meal that feels like a warm hug after a long day. It comes together without a lot of fuss, uses simple ingredients you likely already have on hand, and delivers flavor that tastes like you spent hours in the kitchen. Whether you are feeding a hungry family on a weeknight or looking for a crowd-pleasing dish to bring to a gathering, this recipe will not let you down. Do not be surprised when the dish comes back completely empty.
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and sliced into rounds about 1/4 inch thick
- 2 cups cooked ham, cut into bite-sized chunks
- 1 cup sliced mushrooms (button or cremini work great)
- 1 medium yellow onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
- 1 and 1/2 cups shredded sharp cheddar cheese, divided
- Fresh parsley for garnish, optional
Method
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a large casserole dish or use a deep oven-safe skillet and set it aside.
- In a large skillet over medium heat, melt the butter. Add the sliced onions and mushrooms and cook for about 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
- Sprinkle the flour over the cooked onions and mushrooms and stir well to coat everything evenly. Let it cook for about 1 minute to get rid of the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly, followed by the milk. Keep stirring as the mixture heats up and begins to thicken into a smooth, creamy sauce, about 4 to 5 minutes.
- Season the sauce generously with garlic powder, onion powder, salt, and plenty of freshly cracked black pepper. Taste and adjust as needed.
- Stir in about half of the shredded cheddar cheese until it melts fully into the sauce.
- Add the sliced potatoes and ham chunks into the sauce and stir gently to coat everything well. Transfer the mixture into your prepared casserole dish and spread it out evenly.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, until the potatoes are beginning to become tender.
- Remove the foil, sprinkle the remaining cheddar cheese over the top, and return the dish to the oven uncovered for another 15 to 20 minutes, until the cheese is bubbly and golden and the potatoes are completely fork-tender.
- Allow the casserole to rest for about 5 minutes before serving. Garnish with fresh parsley if desired and serve hot straight from the dish.
Tips for the Best Results
Slicing your potatoes as evenly as possible helps them cook at the same rate, so you avoid some pieces being mushy while others are still firm. A mandoline slicer makes this incredibly easy if you have one available.
Leftover holiday ham works absolutely beautifully in this recipe, making it a fantastic way to repurpose those delicious leftovers into something brand new and exciting. Smoked ham adds an especially wonderful depth of flavor to the creamy sauce.
If you want an extra golden, slightly crispy cheese topping, switch your oven to the broil setting for the last two to three minutes of baking. Just keep a close eye on it so the cheese does not burn.
Make It Your Own
This casserole is wonderfully versatile. You can swap the mushrooms for frozen peas or corn if you prefer, or toss in some baby spinach for a touch of green. Gruyere or a smoked gouda can replace or be combined with the cheddar for a slightly more sophisticated flavor profile. However you customize it, the heart of this dish stays the same: creamy, cheesy, hearty, and absolutely irresistible.
