Prep time: 15 mins | Bake time: 45–50 mins | Servings: 6–8
Ingredients
- The Heart of the Dish:
- 2 lbs Russet or Yukon Gold potatoes, peeled and cubed.
- 2 cups cooked ham, diced into bite-sized pieces.
- The Creamy Sauce:
- 1/4 cup unsalted butter.
- 1/4 cup all-purpose flour.
- 2 cups whole milk.
- 2 cups shredded Sharp Cheddar cheese.
- 1/2 cup sour cream (for extra tang and creaminess).
- The Flavor:
- 1 tsp garlic powder.
- 1/2 tsp onion powder.
- Salt and black pepper to taste.
- 1 tsp dried parsley or chives.
Instructions
- Prep: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Parboil (Optional but Recommended): Boil the cubed potatoes in salted water for 5–8 minutes until slightly softened but still firm. Drain well.
- Make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until thickened. Remove from heat and stir in 1.5 cups of the Cheddar cheese and the sour cream until smooth.
- Combine: In a large bowl, toss the potatoes and diced ham together. Pour the warm cheese sauce over them and stir gently to coat every piece.
- Assemble: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese and the dried herbs over the top.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until the potatoes are completely tender and the top is golden and bubbling.
- Rest: Let the casserole sit for 5–10 minutes before serving to allow the sauce to set.