Cheesy Ham and Potato Casserole
This Cheesy Ham and Potato Casserole makes for a great weeknight meal or potluck dish. The smoked ham, potatoes and cheesy cream sauce combine to create delicious cold-weather comfort food!
Servings: 8 servings
Calories: 585kcal
Ingredients
- 2 pounds Yukon Gold potatoes can substitute Russet potatoes
- 8 oz. rotini pasta can substitute medium shells or penne
- 6 Tbsp unsalted butter
- 1 cup diced yellow onions
- 1½ tsp minced garlic
- ¼ cup all-purpose flour
- 1¾ cups whole milk
- ½ cup half-and-half divided
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp ground mustard
- 2 cups diced cooked ham
- ⅓ cup sour cream
- 1½ cups peas fresh or frozen
- 1½ cups shredded Cabot Seriously Sharp Cheddar cheese divided
- 1 cup shredded Cabot Monterey Jack cheese
- chopped green onions for topping
Instructions
- Spray a 9”x13” baking dish with nonstick cooking spray; set dish aside.
- Preheat oven to 375°F.
- Peel potatoes and cut into ¾” cubes. Place potatoes in a large pot and cover with water. Place pot over high heat and bring to a boil. Once boiling, boil for 4-5 minutes. Drain potatoes and set aside.
- Meanwhile, cook pasta according to package instructions, but cook for 2 minutes less than al dente. Drain pasta and set aside. (Note: The pasta will continue to cook in the oven.)
- Using a large skillet, add 2 Tbsp of butter and place over medium heat. Once butter has melted, add onions and sauté, stirring occasionally, for 3-4 minutes.
- Add garlic and continue sauteing for 1 more minute.
- Add remaining 4 Tbsp of butter. Once butter has melted, sprinkle flour on top. Cook, stirring constantly, for 2-3 minutes.
- Add milk, ¼ cup of half-and-half, salt, pepper, smoked paprika and ground mustard. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes, or until sauce begins to thicken. (Note: The sauce should coat the back of a wooden spoon once it has thickened.)
- Transfer sauce into a large bowl. Add cooked pasta, potatoes, diced ham, sour cream, peas, 1 cup cheddar cheese and Monterey Jack cheese; stir until well combined.
- Transfer mixture into prepared casserole dish.
- Sprinkle remaining cheddar cheese (½ cup) on top. Drizzle remaining half-and-half (¼ cup) on top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking for 5-7 more minutes.
- Remove from oven and garnish with freshly chopped green onions. Let stand for 5 minutes before serving.
Nutrition
Calories: 585kcal | Carbohydrates: 54g | Protein: 27g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 901mg | Potassium: 890mg | Fiber: 5g | Sugar: 8g | Vitamin A: 971IU | Vitamin C: 35mg | Calcium: 385mg | Iron: 2mg
