Introduction:
Turn simple pantry staples into pure cold-weather comfort with this rich and hearty Cheesy Ham and Potato Casserole! Tender, perfectly seasoned potato cubes and juicy pieces of diced ham are baked together in a velvety, creamy sauce, all finished with a beautifully melted cheddar crust. It’s an incredibly easy, crowd-pleasing dish that’s perfect for a cozy weeknight dinner, holiday brunch, or using up leftover holiday ham.
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Servings: 6–8 people
🛒 Ingredients
- 2 lbs (about 4 large): Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cups: Fully cooked ham, cut into bite-sized cubes
- 1 medium: Yellow onion, finely diced
- 1 can (10.5 oz): Cream of chicken soup (or cream of potato/mushroom)
- 1 cup: Sour cream (full fat recommended for maximum richness)
- 1/2 cup: Whole milk or heavy cream
- 2.5 cups: Sharp cheddar cheese, shredded and divided
- 1 tsp: Garlic powder
- 1/2 tsp: Smoked paprika
- To taste: Salt and freshly cracked black pepper
- Optional garnish: Sliced green onions or fresh chives
👩🍳 Step-by-Step Instructions
- Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray or butter.
- Build the Cream Base: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, smoked paprika, salt, and black pepper until completely smooth. Stir in 1.5 cups of the shredded cheddar cheese.
- Fold in the Fillings: Add the cubed potatoes, diced ham, and finely chopped onion directly into the bowl with the cream sauce. Use a large spatula to toss everything together gently, ensuring every potato cube is well-coated.
- Transfer and Spread: Pour the mixture into your prepared glass baking dish. Use your spatula to press it down gently and smooth it into an even layer so it bakes uniformly.
- Initial Bake: Cover the dish tightly with aluminum foil to trap the steam and soften the potatoes. Bake for 45 minutes.
- Melt the Top: Carefully remove the foil. Scatter the remaining 1 cup of shredded cheddar cheese evenly over the top of the hot casserole. Return to the oven uncovered for another 15 minutes, or until the cheese is completely melted, bubbling, and slightly golden around the edges.
- Rest and Serve: Let the casserole rest for 5–10 minutes out of the oven. This allows the creamy sauce to set up slightly so it isn’t too runny when scooped. Garnish with fresh green onions if desired, and serve warm!
Conclusion:
With its rich, bubbly sauce and perfectly tender spuds, this dish is a guaranteed home run for anyone craving a little extra warmth at the dinner table. It packs all the classic comfort flavors of a loaded potato into one effortless, sliceable bake!