Ham and Potato Casserole

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Peel the potatoes and cut them into 3/4-inch pieces. Cover with water in a medium pot, bring to a boil, then boil for 5–6 minutes until only slightly softened. Drain.
2. Grease a 9×13-inch or 3–4-quart oven-safe dish. Add the warm drained potatoes, the ham and 1 cup (about 100g) of the shredded cheese, and toss gently. Set aside.
3. Preheat the oven to 375°F (191°C).
4. Melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, about 3 minutes until softened. Stir in the salt, pepper, smoked paprika, ground mustard, parsley and flour until combined and the flour has absorbed any liquid.
5. Reduce the heat to low and slowly stir in the milk. Simmer for 3–5 minutes until thickened to a gravy consistency. Remove from heat. Taste and adjust the salt, pepper, paprika, mustard or parsley if desired.
6. Pour the warm sauce over the ham and potatoes and toss gently to coat.
7. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake 5–10 more minutes until the cheese is melted and the casserole bubbles around the edges.
8. Garnish as you like and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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