Cheesy Ham and Potato Bake is just good, old fashioned comfort food. Ham, cheese and potatoes combined in an oven-baked dish.
It has been an interesting week around our house! Last Friday we got about 4 inches of snow. I know to some of you 4 inches of snow is nothing. However, for anywhere in Georgia that's a lot.
Needless to say, it shut down everything around here. Roads closed, schools closed, stores closed. I mean it really shut down. BeeBop and I had weekend plans to go to Savannah for a few days since we were both off work on Monday. We had every intention of getting up and starting out early on Saturday morning, but Mother Nature had different ideas.
That beautiful blanket of snow that fell on Friday had turned to one huge, slick piece of ice by Saturday. So, after several hours of shoveling, salting and cat littering, BeeBop got the driveway in shape so that we could drive down it without winding up in our across-the-street-neighbors' living room and off we went. The first hour of the drive was just a little harrowing. Between our house and downtown Atlanta we saw 18 wrecks or spin-outs. Whew.
We did make it to Savannah without any incidents and had a really great time there. So many beautiful, historic things to see and great places to eat. Can't wait until we can go back again!
The night before we left on our little weekend excursion, I made an old favorite casserole. It's this Cheesy Ham and Potato Bake. It's another one of those recipes that's great for using up leftovers. And what's not to like about the combination of cheese, potatoes, and ham?
How to Make Cheesy Ham and Potato Bake
Preheat oven to 350.
Begin by chopping the onion and parsley and cubing the potatoes. If you have leftover baked potatoes, they work great for this dish. I didn't have any, so I microwaved six small baking potatoes, peeled and cubed them.
Saute the onion in butter until it is tender but not browned. Blend in the flour, salt, mustard, and pepper. Cook for a few minutes to get rid of the raw flour taste.
Now gradually add the milk. Cook, stirring constantly until the mixture is thickened. Add 1 ½ cups of the cheese and stir until melted.
Add the ham, potatoes and parsley. I used one of those 8 oz. packages of diced ham they have in the grocery stores now. Those packages are a wonderful thing. You don't have to wait until you have a little bit of leftovers to make a dish like this and you don't even have to bother with chopping the ham yourself. Great stuff. Stir well to combine, being careful not to break up the potatoes too much.
Pour the mixture into a greased baking dish. Top with the remaining cheese. Bake at 350 for 30 minutes.
More Potato Recipes on Never Enough Thyme:
- Crispy Roasted Potatoes
- Slow Cooker Cheesy Potatoes and Ham
- Potato, Leek and Bacon Au Gratin
- Potato, Spinach, and Tomato Gratin
Ham and Potato Recipes from Other Bloggers:
- Ham and Potatoes Sarladaise from Leite's Culinaria
- Scalloped Potatoes and Ham from Spend with Pennies
- Ham and Potato Hash from Simply Recipes
- Ham and Potato Cheddar Soup from The Recipe Critic
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Cheesy Ham and Potato Bake
- ½ medium onion chopped
- ¼ cup butter
- ¼ cup flour
- 1 tsp. salt
- ½ tsp. dry mustard
- ½ tsp. pepper
- 1 ½ cups milk
- 2 cups shredded cheese
- ½ lb ham diced
- 6 cups diced cooked potatoes
- ¼ cup fresh parsley chopped
- Preheat oven to 350.
- Saute onion in butter until tender.
- Blend in flour, salt, mustard, and pepper.
- Gradually add milk. Cook, stirring constantly until thickened.
- Add 1 ½ cups of the cheese and stir until melted.
- Add ham and potatoes. Stir well to combine.
- Pour mixture into a greased baking dish.
- Top with remaining cheese.
- Bake at 350 for 30 minutes.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.