Ham and Potato Casserole

Easter is next week, and this is the perfect recipe to use up the leftover ham from dinner. Cubed Russet potatoes and diced ham baked in a simple béchamel sauce with a handful of shredded cheddar cheese. Add a vegetable or salad for an easy, delicious dinner!

  • 2 lbs. Russet potatoes, peeled and cut into 1/2″ cubes
  • 1 cup diced ham
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 tablespoons flour
  • 2 cups milk
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups shredded cheddar
  1. Grease a 2 quart baking dish, preheat oven to 350º.
  2. Put prepped potatoes and ham in a large bowl.
  3. Melt butter in a large saucepan over medium heat, add the onions and sauté for 4 minutes, stirring frequently. Sprinkle in flour, and stir for 1 minute. Add milk, salt, and pepper, stirring until the flour is dissolved.
  4. Simmer, stirring often until mixture thickens to the consistency of a cream sauce, 3 to 5 minutes. Add cheddar cheese, stir until melted.
  5. Pour sauce over ham and potatoes, and mix until well coated. Transfer to baking dish and bake uncovered for 1 hour 15 minutes to 1 1/2 hours until potatoes are tender. Serves six.
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2 Responses to Ham and Potato Casserole

  1. Old NFO says:

    Sounds good!!!

  2. Tina says:

    I think it would be good with a couple of fried eggs for breakfast!

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