Description
A delicious creamy casserole made with layers of potatoes, ham, and cheese.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 cup white or yellow onions (diced small)
- 2 to 3 cloves garlic (finely minced)
- ¼ cup all-purpose flour
- 3 cups milk (2% or whole recommended)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 3 cups shredded cheddar cheese (divided)
- 3 pounds russet potatoes
- 2 cups cooked ham (cubed or diced small)
- 1 tablespoon fresh parsley (finely minced; optional for garnishing)
Instructions
- Preheat the oven to 400F, and spray a 9×13-inch baking dish or casserole dish with cooking spray; set aside.
- To a large skillet, add the butter and heat over medium-high heat to melt it, about 1 minute; stir with a wooden spoon to help it melt faster.
- Add the onions and sauté for 4-5 minutes, or until soft and translucent; stir frequently.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Sprinkle the flour over the top, stir and toss with a wooden spoon, and cook for 1 minute; stir nearly constantly.
- Gradually add the milk, whisking constantly as you add it.
- Add the salt, pepper, and bring to a simmer. Cook for about 3-5 minutes, or until the sauce thickens some.
- Remove from heat and stir in 1 cup of shredded cheese until smooth and silky.
- Place half of the potatoes in the bottom of your pan. Top with half of the ham. Pour half of the sauce over the top, then sprinkle 1 cup of cheese on top. Repeat the process with the remaining potatoes, ham, sauce, and cheese.
- If you’re prepping/making this 12-24 hours in advance, stop here, cover tightly with foil, and refrigerate. The next day, bake off as directed below, making sure to take the baking dish out of the fridge at least 30-45 minutes before you pop it in the oven.
- Cover with foil and bake for 50 minutes, covered. Remove the foil and bake for another 20 minutes, uncovered, or until done.
- Garnish with fresh parsley and serve.
Notes
- You are essentially creating a roux here by combining melted butter with flour, which helps the sauce to thicken. Don’t shortcut this step; it’s important for the flavor and texture of your sauce.
- If the cheese is starting to brown too much, cover it again with the foil to shield it.
- Baking times may vary depending on your oven, baking dish, and thickness of potatoes. If in doubt, bake longer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg