Ham and Potato Casserole

This cheesy ham and potato casserole is the best way to use up leftover ham. It's a creamy, hearty, and comforting meal any of night of the week.

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

Ingredients

2 pounds potatoes , peeled and diced, divided
2 cups diced ham , divided
¼ cup unsalted butter
½ cup chopped onions
1 ½ teaspoons minced garlic
3 Tablespoons all-purpose flour
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
1 cup milk
¾ cup broth (chicken, beef, or vegetable)
1 cup shredded cheddar cheese , divided, plus more if desired
Chopped parsley

Instructions

Prep. Preheat the oven to 350°F. Butter an 8x8-inch or a 7x10-inch baking dish.
Add potatoes and ham to bottom of dish. Line 1/2 of the diced potatoes on the bottom of the pan. Spread 1 cup ham evenly over the top.
Saute onions and garlic. In a small saucepan over medium heat, cook 1/4 cup butter and 1/2 cup onions 4 minutes, or until the onions are softened. Stir in 1 1/2 teaspoons garlic and cook 1 minute. Whisk in 3 Tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 1 minute more. Reduce heat to medium low.
Make cheese sauce. Slowly whisk in 3/4 cup broth. Whisk in 1 cup milk until smooth. Bring to a light simmer and add 1/2 cup cheese. Stir until thickened. Taste and season with salt and pepper.
Assemble casserole. Pour 1/2 the sauce over the potatoes. Place the remaining potatoes over the top. Spread the remaining 1 cup ham over the potatoes. Cover with the remaining cheese sauce.
Bake. Cover with foil and bake 45 minutes. Remove foil and sprinkle the remaining 1/2 cup cheese over the topre and bake 15 minutes, or until the potatoes are fork tender and the cheese is bubbly.
Rest, then serve. Remove from oven and let cool 10 minutes before serving. Sprinkle fresh parsley. Serve warm.

Notes

Make-ahead: You can make this dish 24 hours in advance and refrigerate until ready to bake. You can also bake about 50 minutes, remove from oven, and let cool. Once cooled, refrigerate overnight.

When ready to serve the next day, remove from fridge and let sit at room temp 30 minutes. Bake uncovered about 30 minutes, or until the sauce has thickened and the cheese is golden and bubbly.

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

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