Leftover Ham -n- Potato Casserole
This easy, cheesy ham and potato casserole uses up leftover Christmas or Easter ham! It's perfect for a post-holiday breakfast or an easy weeknight dinner. My family looks forward to this classic combination.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 6small potatoes, peeled and cut into 1/2-inch cubes
- 7tablespoons butter, divided
- ⅔pound leftover cooked ham, cut into 1/2-inch cubes
- 1small onion, finely chopped
- 3tablespoons all-purpose flour
- 1½ cups milk
- salt and ground black pepper to taste
- 1(8 ounce) package shredded Cheddar cheese
- ¼cup bread crumbs
Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.Step 2
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.Step 3
When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.Step 4
Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.Step 5
Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.Step 6
Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.Step 7
Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.Step 8
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.