Healthy Eating
Ham and Potato Casserole
Description
Leftover holiday ham means Ham and Potato Casserole for dinner or even brunch! With a velvety cheese sauce, tender potatoes, and savory ham, you don’t need any canned soup to make this comfort food recipe.
Ingredients
- 3 Russet potatoes peeled and cut into ¼-inch cubes (about 1 ½ pounds)
- 2 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- ¼ cup whole milk at room temperature
- 3 garlic cloves grated on a Microplane or very finely minced (about 1 tablespoon)
- 2 green onions thinly sliced
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded parmesan cheese
- 2 cups diced cooked ham about 1.25 pounds (¼-inch diced)
Directions
- Preheat the oven to 375°F with a rack in the center. Grease a deep 8×8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9×13, just note it will be thinner and will bake in about 20 minutes.)
- Place the diced potatoes in a large pot and cover by at least 1 inch with cold water. Bring to a rapid simmer over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender but not mushy, about 10 minutes.
- Drain the potatoes and return them to the pot over low heat. Cook for a few minutes to dry them out, stirring constantly.
- Turn off the heat and stir in the butter, cream cheese, milk, green onions (reserving a few greens for garnish), garlic, onion powder, salt, and pepper. Gently stir to combine.
- Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
- Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
- Bake until golden and melty on top, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. Garnish with reserved green onion tops.
