Ham and Potato Casserole

 

  • 1 1/2-2 pounds russet potatoes peeled and cubed
  • 4 cups cubed ham shredded, sliced, or cubed
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 3 teaspoons minced garlic
  • 2 cups chicken broth
  • 2 cups half and half
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese

  • Preheat the oven to 400°F (204°C). Lightly grease a 9x13 baking dish with nonstick cooking spray.
  • Peel 1 1/2-2 pounds russet potatoes and cut them into bite-sized cubes, about 1/2-inch. Place the potatoes and 4 cups cubed ham into the prepared baking dish. Set aside.
  • In a medium saucepan, melt 1/4 cup salted butterover medium heat. Whisk in the 1/4 cup all-purpose flour and 3 teaspoons minced garlic, cooking for 1 minute while whisking constantly.
  • Gradually whisk in 2 cups chicken broth and 2 cups half and half. Stir in 2 tablespoons Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, for 3–5 minutes, until thickened.
  • Gradually stir in 1/2 cup shredded sharp cheddar cheese until it is fully melted into the sauce. Remove the saucepan from the heat.
  • Pour the sauce evenly over the potatoes and ham, ensuring everything is well coated. Top with remaining cheese. 
  • Bake, uncovered, for 40 to 45 minutes, or until the potatoes are fork-tender and the topping is golden brown.

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