Cheesy Ham & Potato Casserole

This isn’t just any casserole – it’s a golden-crusted masterpiece where creamy potatoes meet savory ham under a blanket of melted cheese that’ll make your taste buds dance.

Every forkful delivers the perfect balance of tender potatoes, smoky ham chunks, and a velvety homemade cheese sauce that puts store-bought versions to shame. The secret? A touch of smoked paprika and sharp white cheddar that transforms simple ingredients into something extraordinary.

Ingredients

For the Base:

• 2 pounds (915g) Russet or Yukon Gold potatoes
• 2 cups (300g) cubed ham
• 1 1/2 cups (150g) sharp white cheddar cheese, divided

For the Sauce:

• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion
• 3 garlic cloves, minced
• 3 Tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk

Seasonings:

• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1 teaspoon dried parsley

Optional Garnishes:

• Fresh parsley
• Green onion
• Chives
• Hot sauce

Steps

1. Start with the potatoes: Peel and cut into 3/4-inch pieces (you’ll have about 6 cups). Cover with cold water in a medium pot and bring to a boil. Once boiling, cook for just 5-6 minutes until slightly softened but not fully tender. Drain immediately to prevent overcooking.
2. Preheat your oven to 375°F (191°C). Grease a 9×13-inch baking dish. Combine the warm potatoes, ham, and 1 cup (100g) cheese. The warm potatoes will help the cheese start melting slightly.
3. Create the sauce: Melt 3 Tablespoons butter over medium heat. Add onion and garlic, cooking for 3 minutes until softened but not browned. Add seasonings and flour, stirring constantly for 30 seconds to prevent flour from burning.
4. Gradually whisk in milk over low heat. Simmer for 3-5 minutes, stirring constantly, until sauce coats the back of a spoon. It should be thick enough to leave a clear line when you run your finger through it on the spoon.
5. Pour sauce over potato mixture and gently fold to coat evenly. Cover with foil and bake for 30 minutes. Remove foil, add remaining cheese, and bake 5-10 minutes more until bubbly and golden.
6. Let rest for 5-10 minutes before serving. This allows the sauce to thicken perfectly. Garnish as desired.

Smart Swaps

• Use reduced-fat cheese to lower calories while maintaining creaminess
• Substitute cauliflower for half the potatoes to reduce carbs
• Try turkey ham for a lighter option

Make It Diabetes-Friendly

• Replace potatoes with 50% cauliflower to reduce carbs by 15g per serving
• Use unsweetened almond milk instead of whole milk (saves 8g carbs per serving)
• Add extra vegetables like 1 cup diced celery for fiber without carbs

Pro Tips

• Par-boiling potatoes is crucial – don’t skip this step
• Shred cheese fresh for best melting
• Let casserole rest before serving to set properly