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A serving spoon scooping ham and potato casserole from a baking dish.
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4.65 from 14 votes

Ham and Potato Casserole Recipe

This Ham and Potato Casserole is insanely delicious and absolutely perfect when you want something a little extra special for breakfast or brunch!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Total Cost: $8.46 recipe / $1.41 serving
Servings: 6 servings (1 cup each)
Calories: 356kcal
Author: Marsha McDougal

Equipment

  • 9x13 Baking Dish

Ingredients

  • 2 lbs. Yukon gold potatoes $2.40
  • 8 oz. ham steak $2.79
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp salted butter $0.28
  • 1 small yellow onion, diced $0.39
  • 2 cloves of garlic, minced $0.16
  • 3 Tbsp all-purpose flour $0.06
  • ½ cup chicken broth $0.08
  • 1 ½ cup whole milk $0.51
  • 1 ½ tsp salt, divided $0.08
  • ¼ tsp freshly cracked black pepper $0.02
  • ¼ tsp garlic powder $0.05
  • ½ tsp Tony Chachere’s Creole seasoning $0.05
  • 1 cup shredded sharp cheddar cheese, divided $1.25
  • 2 green onions, sliced $0.30

Instructions

  • Preheat the oven to 375°F. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*
  • While the potatoes are boiling, dice the ham into small pieces.
  • Once the potatoes have par-boiled for 4 minutes, drain them in a colander.
  • After the potatoes have drained, add them to a lightly buttered 9x13-inch baking dish.
  • Now add the cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.
  • Remove the ham from the skillet and add it to the baking dish with the potatoes.
  • In the same skillet, add the butter, diced onion, and minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.
  • Sprinkle the flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.
  • Now, slowly stir in the chicken broth and milk. Then season the sauce with ½ tsp salt, black pepper, garlic powder, and Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.
  • Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
  • Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.
  • Now sprinkle the remaining ¾ cup of cheddar cheese on top.
  • Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with sliced green onions and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure you set a timer and drain the potatoes as soon as the time is up to prevent them from over-cooking.

Nutrition

Serving: 1serving (1 cup each) | Calories: 356kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Sodium: 1321mg | Fiber: 4g