Meet your new favorite comfort dish: Savory Ham and Potato Casserole Delight. This recipe combines simple, hearty ingredients with a creamy, cheesy sauce to create a meal that's both satisfying and easy to prepare. Perfect for a cozy family dinner or a potluck gathering.
Diced ham brings a savory, smoky flavor that pairs perfectly with the creamy sauce. Use leftover ham if you have it, or grab some from the deli.
Cubed potatoes are the hearty base of this casserole, providing texture and substance. When cooked, they become tender and absorb the flavors around them.
Sliced mushrooms add an earthy depth to the dish, balancing the richness of the cheese and ham. They also contribute to the overall umami profile.
Chopped onion and minced garlic are foundational aromatics that infuse the dish with subtle sweetness and a hint of spice.
Shredded cheddar cheese gives the casserole a creamy, melty topping that’s simply irresistible. It’s the ultimate comfort food ingredient.
Whole milk and sour cream form the base of the sauce, providing creaminess and a slight tang that complements the other flavors.
Butter is used for sautéing, adding richness to the sauce and enhancing the dish’s overall flavor.
All-purpose flour helps thicken the sauce, ensuring it clings beautifully to the ham and potatoes.
Salt, black pepper, and nutmeg are the key seasonings, enhancing the dish’s flavor without overwhelming it. A touch of nutmeg adds warmth and depth.
Fresh parsley is sprinkled on top for a pop of color and a fresh, herbal note that brightens the dish.
This casserole pairs beautifully with a simple side salad dressed in a light vinaigrette, helping to cut through the richness. You might also consider serving it alongside steamed green beans or asparagus for a complete meal. For a bit of extra zest, a dollop of mustard or a splash of hot sauce can be offered on the side.
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish to prevent sticking. In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic, and sauté until they become tender and fragrant. This should take about 5 minutes.
Next, stir in the sliced mushrooms. Cook them until they’re browned and have released their moisture, about another 5 minutes. Sprinkle the flour over this mixture, and stir constantly for a minute to cook off the raw taste.
Gradually whisk in the milk, ensuring the sauce remains smooth and lump-free. Add the salt, pepper, and a pinch of nutmeg. Reduce the heat and stir in the sour cream and half of the shredded cheddar cheese. Mix until everything is well combined and the cheese is melted, creating a creamy sauce.
In your prepared baking dish, layer the cubed potatoes and diced ham evenly. Pour the cheese sauce over the ham and potatoes, making sure it's evenly distributed. Top the casserole with the remaining shredded cheese.
Bake in your preheated oven for 35-40 minutes, or until the casserole is bubbly and the cheese on top is golden brown. Remove it from the oven and let it rest for a few minutes before garnishing with freshly chopped parsley.
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