Description
A delicious cheesy ham and potato casserole perfect for a family meal.
Ingredients
Scale
- 2 1/2 pounds russet potatoes (sliced thin, see note)
- 1 cup chicken broth (226 grams)
- 1 cup heavy cream (227 grams)
- 2 tablespoons unsalted butter
- 1 onion (diced small)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups cooked ham (cubed (300 grams))
- 2 cups grated cheddar cheese (226 grams)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spray an eight by eight inch baking dish (or a 2 quart baking dish) with cooking spray.
- After peeling and slicing your potatoes, put them in a large bowl and cover with chicken broth and heavy cream so they don’t brown as you prepare the rest of the recipe.
- Over medium heat in a large Dutch oven, melt the butter. Add in the onion and cook until translucent, five to seven minutes. Add in the garlic powder, salt, thyme, and black pepper.
- Add the potatoes, cream, and broth to the Dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a paring knife with little resistance. Stir in the ham and one cup of the cheddar cheese.
- Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the remaining cheddar cheese and bake for 10 to 15 minutes.
- Let stand 10 minutes. Garnish with fresh parsley and serve.
Notes
- If the potatoes are sliced too thick, they may require additional cooking time.
- For extra flavor, consider adding fresh herbs or spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg