Ham and Cheese Potato Casserole
A comforting baked casserole with tender potatoes, savory ham, and a creamy sauce, all topped with melted cheese.
Ingredients
- 2 lb russet potatoes peeled and diced into ½-inch cubes, 900 g
- 2 cups cooked ham cubed, about 10 oz / 280 g
- 2 cups shredded Colby Jack cheese divided, 8 oz / 225 g
- 1 can condensed cream of mushroom soup 10.5 oz / 295 g
- 1/2 cup sour cream 120 g
- 1 cup whole milk 240 ml
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Cooking spray or butter for greasing the dish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together the condensed soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth.
- Spread the diced potatoes in an even layer across the bottom of the prepared baking dish.
- Scatter the cubed ham evenly over the potatoes.
- Pour the sauce mixture over the ham and potatoes, spreading it to cover everything.
- Cover the dish tightly with aluminum foil. Bake for 45 to 50 minutes, or until a fork easily pierces the potatoes.
- Carefully remove the dish from the oven and discard the foil. Sprinkle the shredded cheese evenly over the top.
- Return the casserole to the oven to bake, uncovered, for another 10 to 15 minutes. The casserole is done when the cheese is melted and the edges are bubbling.
- Let the casserole rest for 5 to 10 minutes before serving. This helps it set up.
Notes
For food safety, a casserole should be heated until it is hot and steamy throughout. If you use a food thermometer, the center should register 165°F (74°C).
To check if the potatoes are cooked, insert a fork or the tip of a knife into a few pieces. They should be tender with little resistance.
Letting the casserole rest before cutting makes it easier to serve cleaner portions.