This easy, cheesy ham and potato casserole uses up leftover Christmas or Easter ham! It's perfect for a post-holiday breakfast or an easy weeknight dinner. My family looks forward to this classic combination.
Ingredients
- potatoes: 6 small (cut into 1/2 inch cubes)
- butter: 7 Tbsp (divided)
- leftover cooked ham: 0.66667 pound (cut into 1/2 inch cubes)
- onion: 1 small (chopped)
- all-purpose flour: 3 Tbsp
- milk: 1.5 cups
- salt and ground black pepper: 0 piece (to taste)
- cheddar cheese: 1 pack (8 ounce pack, shredded)
- bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
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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.
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Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
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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.
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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.
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Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
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Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
