Leftover Ham -n- Potato Casserole
Course: CasserolesCuisine: EuropeanPrep Time
15 mins
Cook Time
50
minutesTotal Time
1
minuteServings
6
Yield
1 (1 ½-quart) casserole
Ingredients
6 small — potatoes, peeled and cut into ½-inch cubes
7 tablespoons — butter, divided
⅔ pound — leftover cooked ham, cut into ½-inch cubes
1 small — onion, finely chopped
3 tablespoons — all-purpose flour
1 ½ cups — milk
undefined — salt and ground black pepper to taste
1 (8 ounce) package — shredded Cheddar cheese
¼ cup — bread crumbs
Directions
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½-quart baking dish.
- 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.
- Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
- 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.
- 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.
- Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
- Serve hot and enjoy!
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