Ham and Potato Casserole

🧂 Ingredients

• 2 tablespoon butter
• ½ cup yellow onion

  (diced, about 1 small yellow or white onion)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ teaspoon each, salt & pepper

  (to taste)
• ½ teaspoon garlic powder
• 1 cup cheddar cheese

  (shredded - divided into two equal portions)
• ½ cup mozzarella cheese

  (shredded - divided into two equal portions)
• 2 lbs russet potatoes

  (washed, peeled, and cubed)
• 16 oz diced ham

  (cooked ham, finely diced)

Instructions

• 1 Preheat your oven to 400°F (205°C) and prepare a 9x13 baking pan by coating with
  butter or non-stick cooking spray.
• 2 Heat a saucepan with the 2 tablespoon butter to medium heat. Once the butter is
  melted and starting to bubble, add the diced ½ cup yellow onion and saute until
  tender, fragrant, and translucent.
• 3 Add the 1 cup heavy cream, ½ cup chicken broth, and seasoning (½ teaspoon each,
  salt & pepper, and ½ teaspoon garlic powder) then stir to combine and heat until
  the cream sauce just begins to bubble.
• 4 Remove from heat and add the 1st half of the divided cheese portions (1 cup
  cheddar cheese and ½ cup mozzarella cheese). Stir into the sauce to melt then
  set aside.
• 5 Layer the cubed 2 lbs russet potatoes and 16 oz diced ham into your prepared
  baking dish then pour the cheese sauce over them. Top with the remaining half of
  the cheeses and cover your baking dish with a sheet of aluminum foil.
• 6 Bake at 400°F (205°C) for 45 minutes covered, then remove the aluminum foil.
  Continue cooking an additional 15 minutes or until the potatoes are tender and
  the sauce is bubbling.
• 7 Remove from the oven when done and allow to cool for 10-15 minutes before
  serving.

Nutrition Info