|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bake this delicious potato casserole as a main dish or side dish. Ham and cheddar cheese make it hearty enough to serve as a one-pot meal, or use a bit less ham and make it a side dish. It's an excellent casserole to take along to a potluck dinner.
Replace the green onions with 1 cup of chopped yellow onions or omit the onions altogether. Feel free to add some steamed peas and carrots or mixed vegetables to the potato mixture for more color and nutrients. The best choice for potatoes is a medium starch potato like the Kennebec or Yukon Gold. The starch content makes for a creamy sauce while they tend to hold their shape better than russets.
Scale the recipe up for a potluck or make two casseroles and freeze one. See the freezing and reheating instructions below the recipe.
- 2 pounds potatoes
- 1 cup chopped green onions
- 1 cup chopped yellow onions
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon prepared yellow mustard (or Dijon)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped pimiento
- 2 cups shredded cheddar cheese
- 2 cups diced cooked ham
- 1/2 cup breadcrumbs (soft, unseasoned)
- 3 tablespoons butter (cut into small pieces)
Peel the potatoes and cut them into 1/2-inch dice.
Put the potatoes in a saucepan with the onions and cover with salted water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for about 10 to 14 minutes, or until tender. Drain and set aside.
Heat the oven to 350 F.
Melt the butter in a medium saucepan over medium heat. Add the flour and stir until smooth. Continue cooking for 2 minutes, stirring constantly. Gradually whisk the milk into the roux mixture. Add the Worcestershire sauce, mustard, salt, pepper, paprika, and pimiento. Cook, stirring, until thick.
Place half of the cooked and drained potatoes and onions in a large buttered 3-quart baking dish. Cover potatoes with half of the cheese. Spread all the ham on the cheese. Cover with remaining potatoes.
Pour the cooked seasoned white sauce over all. Sprinkle remaining cheese over top. Sprinkle with bread crumbs then dot with butter.
Bake in the preheated oven until cheese has melted, about 10 to 15 minutes.
- To Freeze: Follow steps 1 through 5 but don't preheat the oven and omit the breadcrumbs and 3 tablespoons of butter for the topping. Pour the white sauce over the potato mixture and sprinkle with the remaining cheese. Wrap the casserole (in the pan) tightly in foil.
- To reheat from frozen, remove the casserole from the freezer the night before; refrigerate the casserole overnight to defrost. Sprinkle the casserole with breadcrumbs, dot with the 3 tablespoons of butter, and bake in a preheated 350 F oven for about 20 to 30 minutes.