Ingredients
Scale
- 2 pounds (about 915g) potatoes (recommended: Russet or Yukon Gold)
- 2 cups (about 300g or 8 ounces) cubed ham
- 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided
- 3 Tablespoons (43g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
- 3 Tablespoons (24g) all-purpose flour
- 2 cups (480ml) whole milk
- Optional for garnish: chopped fresh parsley, green onion, chives, or hot sauce
Instructions
- Peel and cut potatoes into 3/4-inch pieces, boil until slightly softened, then drain.
- In a greased dish, combine warm potatoes, ham, and 1 cup of cheese.
- Melt butter in a skillet, add onion and garlic, then mix in spices and flour before gradually adding milk to thicken the sauce.
- Pour the sauce over the potato and ham mixture, toss gently to coat.
- Cover with foil and bake at 375°F for 30 minutes, remove foil, top with remaining cheese, and bake for an additional 5-10 minutes until cheese is melted.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Be careful not to overcook the potatoes; they should be slightly undercooked for the best texture.
Try using different cheese varieties to enhance the flavor.
Leftovers can be stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg