Pork

Ham and Potato Casserole

All you need to do is mention cheese and potatoes and you’ve got my attention.  This ham and potato casserole has been a family favorite for over sixteen years due to its four main ingredients: potatoes, ham, cheese and corn.   It has a homemade white cheddar cheese sauce that is poured over the soft potatoes, cubed ham, and yellow corn.  The red onions and green peppers are sauteed in butter and a good sprinkling of salt and pepper help to season this dish.

Ham & Potato Casserole: a long-time family favorite that is filled with hearty potatoes, ham, and corn. | www.savortheflavour.com

I encourage you to make this for supper tonight for your loved ones.  Be prepared to add this recipe to your master list of supper time favorites.  It’s a fantastic way to use up leftover ham.

Ham & Potato Casserole: a long-time family favorite that is filled with hearty potatoes, ham, and corn. | www.savortheflavour.com

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Ham & Potato Casserole: a long-time family favorite that is filled with hearty potatoes, ham, and corn. | www.savortheflavour.com

Ham and Potato Casserole


  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

Ham and potato casserole is a long-time family favorite filled with hearty potatoes, ham, and corn.


Ingredients

  • 5 medium potatoes, peeled and cubed
  • 2 cups cooked ham, cubed
  • 1 1/2 cups frozen kernel corn
  • 3 tablespoon butter (reserve 2 tablespoons for the roux)
  • 1/2 large green pepper, chopped
  • 1/3 red onion, chopped
  • 6 tablespoons flour
  • 3 cups whole milk
  • 3 cups white sharp cheddar cheese, grated, reserve one for the end
  • salt and pepper to taste
  • sprinkle of smoked paprika, optional

For the Garnish (Optional)

  • 1 cup freshly grated Parmesan cheese
  • sprinkle of smoked paprika
  • 1/4 cup fresh parsley

Instructions

Making the Potato Mixture

  1. Bring a large pot of water to boil.  Peel and cube the potatoes.  Cook the potatoes until fork tender.  Drain.
  2. While the potatoes are cooking, cut up the ham, green pepper and red onions.
  3. Saute the green peppers and onion in butter until soft.
  4. Put the potatoes, peppers, onion and corn in a large bowl and stir gently.

Making the Cheese Sauce

  1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
  2. Whisk in 6 tablespoons of flour, one at a time, and cook for 2-3 minutes while whisking.
  3. Gradually add the milk, while constantly whisking until the sauce is smooth.
  4. Add the grated cheese and stir until melted.
  5. Cook the white sauce until it thickens, whisking occasionally.
  6. Once it thickens, remove it from heat and pour over potato mixture.

Assembling the Casserole

  1. Gently stir the cheese sauce and a sprinkle of salt and pepper into the potato mixture.  Adjust seasonings according to taste.
  2. Pour the cheesy potato mixture into a large casserole dish.
  3. Sprinkle with 1 cup of cheese, and if desired smoked paprika.
  4. Bake in a 350 F oven for 30 minutes.
  5. Serve warm, and garnish with fresh parsley.
  6. Garnish with grated fresh parmesan cheese, fresh parsley, and a few cracks of black pepper.
  7. Serve warm.

Notes

  • For people who can’t have corn, substitute it with yellow peppers to provide the same color.
  • If you are short on time, you can skip the last step of putting it in the oven, but the flavors intensify if you do take the time to bake it.
  • This freezes well.  Thaw it out completely, then reheat it in the oven for 30 minutes with a fresh sprinkle of cheese and paprika on top.

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