Cheesy Ham and Potato Casserole
Hey there! So, let me tell you about this cheesy ham and potato casserole that’s become somewhat of a legend in my household. I first whipped it up one chilly winter evening when I was craving something warm and comforting. You know those days when all you want is a big, hearty dish that feels like a cozy hug? Yep, this is it. It’s one of those recipes that remind me of family dinners at my grandma’s—where the food was plenty, and laughter was endless. Plus, it’s got cheese. Who doesn’t love melted cheese, right?
Why You’ll Love This
I make this whenever I’m in need of a little pick-me-up (or when I need to use up leftover ham from a Sunday roast). My family goes crazy for this because it’s easy, cheesy, and just downright satisfying. Sometimes, I get a little frustrated when peeling potatoes (those stubborn skins!), but trust me, it’s worth it. And honestly, the smell as it bakes—well, you’ll see.
Ingredients
- 5 medium potatoes, peeled and sliced (or, use pre-sliced ones if you’re in a rush)
- 2 cups of cooked ham, diced (I sometimes swap this for bacon bits)
- 1 medium onion, finely chopped
- 2 cups of shredded cheddar cheese (my grandma swore by aged cheddar, but you do you!)
- 1 can (10.5 oz) of cream of mushroom soup (or cream of celery if you prefer)
- 1 cup of milk
- Salt and pepper, to taste
- 2 tablespoons of butter
Directions
- Preheat your oven to 375°F (190°C). (I usually take this time to sip some coffee and mentally prepare for the potato peeling battle.)
- In a large bowl, mix together the cream of mushroom soup and milk until smooth. Add in the diced ham, onion, and half of the cheese; stir until well combined.
- Layer half of the sliced potatoes in a greased 9×13 inch baking dish. Pour half of the soup mixture over the potatoes. Repeat the layers.
- Dot with butter and sprinkle the remaining cheese on top. (This is where I sneak a taste of the cheese—quality control, you know?)
- Cover with aluminum foil and bake for about 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and golden.
Notes
I’ve learned the hard way that slicing the potatoes too thickly means they take forever to cook. So, aim for uniform slices. Also, don’t be shy with the cheese; it’s what makes this dish ooey-gooey.
Variations
I once tried adding broccoli to this casserole; it was a hit! But when I attempted to sneak in some spinach, let’s just say it wasn’t received with open arms. Live and learn, right?
Equipment
You’ll need a good ol’ potato peeler and a sharp knife. If you don’t have a baking dish, an oven-safe skillet works in a pinch—trust me, I’ve done it.
Storage Information
This casserole should keep in the fridge for about 3-4 days, though honestly, it never lasts more than a day around here!
Serving Suggestions
We love pairing this with a fresh, crisp salad or steamed veggies. It’s kind of a tradition to have it with homemade bread, just like grandma used to.
Pro Tips
I once tried rushing the potato slicing and ended up with uneven pieces. Regretted that because the thin bits overcooked while others were still firm. Lesson learned!
FAQ
Can I freeze this casserole? You could, but I think it tastes better fresh. Freezing might change the texture a bit.
What if I don’t like onions? Feel free to leave them out or use onion powder instead.
Can I use a different type of cheese? Absolutely! Try mozzarella or even pepper jack if you’re feeling adventurous.
