Ham and Potato Casserole | Sally's Baking

Peel potatoes, cut into 3/4-inch pieces. Cover with water in a medium pot. Bring to boil and boil for 5–6 minutes. Drain.

Grease a 9×13-inch or any 3–4-quart oven-safe dish. Add warm drained potatoes, ham, and 1 cup of shredded cheese. Gently toss together.

Preheat oven to 375°F (191°C).

Melt the butter in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined. Slowly stir in the milk and simmer for 3–5 minutes until thickened.

Pour warm sauce over ham and potatoes. Toss gently to coat.

Bake, covered with aluminum foil, for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 5–10 minutes until cheese is melted and casserole is bubbling.

Garnish with fresh parsley, green onion, chives, or hot sauce.

Equipment Needed

Spice Level: