Ham and Potato Casserole

About This Recipe

Easy cheesy ham and potato casserole is the best way to use leftover ham! It's made from scratch with a smooth, velvety cheese sauce.

Ingredients

• 3 Russet potatoes (peeled and cut into ¼-inch cubes (about 1 ½ pounds))
• 2 tablespoons unsalted butter (at room temperature)
• 4 ounces cream cheese (at room temperature)
• ¼ cup whole milk (at room temperature)
• 3 garlic cloves (grated on a Microplane or very finely minced (about 1 tablespoon))
• 2 green onions (thinly sliced)
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• 1 ½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• ½ cup shredded sharp white cheddar cheese
• ½ cup shredded parmesan cheese
• 2 cups diced cooked ham (about 1.25 pounds (¼-inch diced))

Instructions

1. Preheat the oven to 375°F with a rack in the center. Grease a deep 8x8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9x13, just note it will be thinner and will bake in about 20 minutes.)
2. Place the diced potatoes in a large pot and cover by at least 1 inch with cold water. Bring to a rapid simmer over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender but not mushy, about 10 minutes.
3. Drain the potatoes and return them to the pot over low heat. Cook for a few minutes to dry them out, stirring constantly.
4. Turn off the heat and stir in the butter, cream cheese, milk, green onions (reserving a few greens for garnish), garlic, onion powder, salt, and pepper. Gently stir to combine.
5. Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
6. Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
7. Bake until golden and melty on top, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. Garnish with reserved green onion tops.