Cheesy Ham Potato Bake (Print Format)
Savory layers of ham and tender potatoes baked with rich cheese and creamy sauce for an easy, satisfying dish.
# Ingredients:
→ Vegetables
01 -
1.5 lb Little Boomer Gold potatoes
02 -
1 small onion, finely diced
03 -
1 tsp minced garlic
→ Dairy and Fats
04 -
1/4 cup salted butter
05 -
2 cups half-and-half or whole milk
06 -
1/2 cup sour cream
07 -
1 1/2 cups shredded cheddar cheese
→ Meats
08 -
3 cups cooked, cubed ham
→ Pantry
09 -
3 tbsp all-purpose flour
10 -
1 tsp dried parsley
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
13 -
1/4 tsp paprika
# Steps:
01 -
Quarter the potatoes and place them into a large pot. Cover with cold water, season with salt, and bring to a boil over high heat. Reduce to medium-high and cook until tender, approximately 10 minutes.
02 -
Melt butter in a large skillet over medium heat. Add diced onion and cook until softened and translucent.
03 -
Stir in minced garlic, dried parsley, salt, black pepper, and paprika. Cook for 1 minute. Whisk in the flour until the mixture is smooth.
04 -
Slowly whisk in half-and-half or whole milk and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in sour cream until fully incorporated.
05 -
Combine cooked potatoes and cubed ham in a lightly greased 9x13 inch baking dish. Pour the cream sauce over the mixture and stir gently to combine. Evenly sprinkle shredded cheddar cheese on top.
06 -
Bake uncovered at 350°F (177°C) for 20 minutes or until the cheese is melted and bubbly. If reheating from cold storage, add extra baking time accordingly.
# Tips:
01 -
This dish can be assembled ahead and refrigerated up to four days before baking. Cover with plastic wrap in that case and increase bake time when baking from chilled.
02 -
Baked casserole keeps for up to three days refrigerated in an airtight container. Reheat in the oven at 350°F until warmed through.