This easy, cheesy ham and potato casserole that uses up leftover Christmas or Easter ham is the perfect choice for a post-holiday breakfast or an easy weeknight dinner.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
591 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
Step 2
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
Step 3
When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
Step 4
Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
Step 5
Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
Step 6
Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
Step 7
Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
Step 8
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Ingredients
3 tablespoons all-purpose flour
salt and ground black pepper to taste
1 small onion, finely chopped
1 (8 ounce) package shredded Cheddar cheese
7 tablespoons butter, divided
6 small potatoes, peeled and cut into 1/2-inch cubes
1.5 cups milk
0.25 cup bread crumbs
0.667 pound leftover cooked ham, cut into 1/2-inch cubes
