Description
A creamy and hearty ham and potato casserole that’s perfect for family gatherings.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cooked ham, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup yellow onion, finely minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux without browning.
- Slowly whisk in the milk, salt, black pepper, onion powder, and garlic powder. Continue whisking until the sauce reaches a simmer and thickens.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- Top the potato layer with all of the minced onions and half of the diced ham.
- Arrange the remaining potatoes over the ham layer and top with the remaining diced ham.
- Pour the thickened white sauce evenly over the contents of the dish, ensuring the sauce penetrates between the layers.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.
- Allow the dish to rest for 10 minutes at room temperature before serving to set the sauce.
Notes
- For a variation, try adding cheese between the layers for a cheesy version.
- Let the dish cool slightly before serving to allow the layers to set better.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg