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Ham and Potato Casserole

Ham and Potato Casserole

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Entree, Main Course
Servings 6 servings

Ingredients
  

HAM & POTATOES

  • 2 pounds potatoes, peeled and cubed (Russet or Yukon Golds)
  • 3 tbsp butter
  • 2 cups fully cooked ham, cubed
  • 1 small onion, finely chopped

SAUCE

  • 1/4 cup butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • Salt and pepper, to taste
  • 8 ounces cheddar cheese, shredded

TOPPING

  • 1/4 cup breadcrumbs

Instructions
 

  • Peel and cut the potatoes into 1/2-3/4 inch cubes. Place them in a large pot of salted, cold water and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes or until slightly softened. Drain and set aside.
  • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5-quart baking dish with cooking spray or butter.
  • Melt 3 tablespoons of butter in a large skillet over medium heat. Add the ham and onion and cook for 5 minutes, stirring regularly, or until the onion is tender. Stir in the potatoes, then pour the mixture into the greased baking dish. Set aside.
  • Melt 1/4 cup of butter in the same skillet over medium heat. Whisk in the flour until smooth and reduce the heat to medium-low. Gradually whisk in the milk and season with salt and pepper. Continue whisking for 2 minutes or until the mixture turns into a thick sauce.
  • Reduce the heat to medium-low and stir in the cheddar cheese until melted. Then, pour the white sauce over the ham and potato mixture. Sprinkle the breadcrumbs evenly over the sauce.
  • Cover and bake for 25 to 30 minutes, remove the foil, and bake again for 5-10 minutes, until the sauce is browned and bubbly. Let the dish cool for 5-10 minutes, then serve and enjoy!
Keyword Casserole, Ham and Potato Casserole
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