Hamdi Saidani This Pioneer Woman Ham and Potato Casserole is a cheesy and creamy recipe, which is made with diced ham and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 2 hours.
Pioneer Woman Ham and Potato Casserole Ingredients
- Cooking spray or butter, for coating the pan
- 2 pounds russet potatoes (about 4 medium)
- 1 cup diced, cooked ham (about 5 1/2 ounces)
- 1/2 medium yellow onion, diced
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole or 2% milk
- 1 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper
How To Make Pioneer Woman Ham and Potato Casserole
- Prep the oven and ingredients: Arrange a rack in the top third of the oven and preheat to 350°F. Coat a 2-quart baking dish. Peel the potatoes and cut them into 1/2-inch cubes. In a large bowl, combine the potatoes and diced ham.
- Start the cheese sauce: Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Make the roux and sauce: Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute. Gradually pour in the milk, salt, and pepper, stirring until the flour is dissolved. Bring the mixture to a simmer, stirring often, until it thickens to the consistency of a cream sauce, about 2-3 minutes.
- Add cheese and assemble: Remove the saucepan from the heat. Stir in 1 1/2 cups of the shredded cheese until it’s completely melted and the sauce is smooth. Pour the cheese sauce over the potato and ham mixture and stir to combine everything.
- Bake the casserole: Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake for 1 hour and 15 minutes to 1 1/2 hours, until the potatoes in the center of the casserole are tender when pierced with a knife.
- Top with cheese and broil: Sprinkle the remaining 1/2 cup of cheese over the top. Turn the oven to broil and broil for 2 to 3 minutes, until the cheese is melted and browned in spots. Let the casserole cool for 10 minutes before serving.
Recipe Tips
- What are the best potatoes to use? Starchy potatoes like Russets are perfect for this casserole. They become tender during baking and their starches help to naturally thicken the creamy cheese sauce.
- How do I get a smooth, non-lumpy cheese sauce? The key is to cook the flour and butter mixture (the roux) for a full minute before slowly adding the milk. This cooks out the raw flour taste and helps prevent lumps. Also, remove the sauce from the heat before stirring in the cheese to prevent it from becoming grainy.
- Can I use leftover ham for this recipe? Absolutely! This casserole is the perfect way to use up leftover holiday ham. Just dice it up and you’re ready to go.
- How do I know when the casserole is fully cooked? The true test is the tenderness of the potatoes. Don’t rely just on the time; pierce a potato in the very center of the dish with a sharp knife. If it slides in easily with no resistance, the casserole is ready for its cheese topping.
What To Serve With Ham and Potato Casserole
This is a hearty, all-in-one dish that works as a main course. To round out the meal, serve it with a simple vegetable side, such as:
- Steamed green beans or asparagus
- Roasted broccoli or Brussels sprouts
- A crisp green salad with a light vinaigrette
How To Store Ham and Potato Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: The baked casserole reheats well. Cover it with foil and bake in a 325ºF oven for about 45 minutes, or until warmed through.
Ham and Potato Casserole Nutrition Facts
- Serving: 1/6th of casserole
- Calories: 520 kcal
- Carbohydrates: 38g
- Protein: 22g
- Fat: 30g
- Saturated Fat: 17g
- Sodium: 980mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the potatoes for this casserole?
For the best creamy texture, peeling the russet potatoes is recommended. The skins can be a bit tough and may detract from the overall smooth consistency of the finished dish.
Can I make this casserole ahead of time?
Yes. The recipe notes suggest you can make the cheese sauce up to 2 days ahead and refrigerate it. Alternatively, you can bake the entire casserole, let it cool, and refrigerate it for up to 2 days before reheating.
My sauce seems a little thin, will it thicken up?
Yes, it will. The sauce will seem like a standard cream sauce at first, but as the casserole bakes, the starches from the potatoes will release and thicken the sauce considerably, making it rich and creamy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Baked Potato Recipe
- Pioneer Woman Mashed Potato Casserole Recipe
- Pioneer Woman Crockpot Mashed Potatoes Recipe
Pioneer Woman Ham and Potato Casserole Recipe
Description
A comforting and hearty casserole featuring tender diced potatoes and savory ham baked in a rich, homemade sharp cheddar cheese sauce.
Ingredients
Instructions
- Preheat oven to 350°F. Place cubed potatoes and ham in a large bowl.
- In a saucepan, melt butter and sauté onion. Stir in flour for 1 minute.
- Gradually add milk, salt, and pepper, simmering until the sauce thickens.
- Remove from heat and stir in 1 1/2 cups of the cheese until melted.
- Pour the sauce over the potato-ham mixture, stir, and transfer to a 2-quart baking dish.
- Bake for 1 hour 15 minutes to 1.5 hours, until potatoes are tender.
- Top with the remaining cheese and broil for 2-3 minutes until bubbly and golden.
Notes
- u003cliu003eUsing starchy Russet potatoes is key for the best texture, as they soften beautifully and help thicken the sauce.u003c/liu003eu003cliu003eFor the smoothest cheese sauce, shred your own cheese from a block. Pre-shredded cheese can contain anti-caking agents that make the sauce grainy.u003c/liu003eu003cliu003eu003c/liu003e
Pioneer Woman Ham and Potato Casserole Recipe
