Best Ham Cheesy Potato Casserole Skillet Recipes

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
• Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
• Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
• Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.

HAM AND POTATO CASSEROLE

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 350°F. Coat a 2-quart baking dish (such as an 8x8x2-inch) with cooking spray or butter.
• Peel and cut 2 pounds russet potatoes into 1/2-inch cubes (about 5 1/2 cups). Place in a large bowl and add 1 cup diced ham. Dice 1/2 medium yellow onion. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
• Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 cups whole or 2% milk, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until the flour is dissolved. Bring to a simmer, stirring often. Simmer until thickened to the consistency of cream sauce, 2 to 3 minutes more. Add 1 1/2 cups of the cheese and stir until completely melted. Taste and season with more kosher salt as needed.
• Pour over the potato and ham and stir to combine. Transfer to the baking dish and spread into an even layer.
• Bake until the potatoes in the center of the baking dish are knife tender, 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining 1/2 cup cheese over the casserole. Turn the oven on to broil and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes. Let cool 10 minutes for the sauce to thicken before serving.

CHEESY POTATO AND HAM CASSEROLE

Steps:

• Melt 6 tablespoons butter and remove from heat.
• Stir in flour, salt and pepper.
• Gradually stir in milk and water and cook over medium heat until thick.
• Add cheese and stir until melted.
• Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
• Melt butter in a skillet; add and brown bread crumbs.
• Sprinkle crumbs on top of potato casserole and bake at 350° for 30 to 45 minutes.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

CHEESY SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika.
• Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.