This easy, cheesy ham and potato casserole uses up leftover Christmas or Easter ham! It’s perfect for a post-holiday breakfast or an easy weeknight dinner. My family looks forward to this classic combination.
Prep Time::15 mins
Cook Time::50 mins
Total Time:: 1 hr 5 mins
Servings::6
Yield::1 1 1/2-quart caserole
Ingredients
6 small potatoes, peeled and cut into 1/2-inch cubes
7 tablespoons butter, divided
⅔ pound leftover cooked ham, cut into 1/2-inch cubes
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs
Directions
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
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Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
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Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
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Dotdash Meredith Food Studios
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Serve hot and enjoy!
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Recipe Tip
Cook time will depend on the size of your potatoes. For best results, try to cut the cubes as uniformly as possible.