Creamy Ham and Potato Casserole: A Comforting Classic with a Twist
This Ham and Potato Au Gratin recipe gets a delicious makeover with a creamy sauce, tender potatoes, and savory ham. It's a hearty and satisfying dish that's perfect for a weeknight meal or a potluck gathering.
Imagine fluffy potato slices bathed in a rich and creamy cheese sauce, studded with chunks of savory ham and caramelized onions. This casserole is pure comfort food, offering a delightful textural contrast between the soft potatoes and the crispy cheese topping. Every bite bursts with flavor, making it a guaranteed crowd-pleaser.
Ingredients:
- Potatoes: 4 cups thinly sliced potatoes (about 3 large potatoes) - Russet potatoes work best for this recipe as they break down slightly while baking, creating a creamy texture within the casserole.
- Ham: 2 cups diced ham - Use cooked ham that's been diced into bite-sized pieces. You can use leftover ham, deli ham, or even smoked ham for an extra smoky flavor.
- Onion: 1 onion, thinly sliced - The onions add a touch of sweetness and depth of flavor to the dish.
- Cheese: 2 cups shredded cheddar cheese - Sharp cheddar cheese provides a tangy and flavorful counterpoint to the creamy sauce. You can also experiment with other cheeses like Gruyere or Monterey Jack for a different flavor profile.
- Sauce:
- 1 1/2 cups milk - Whole milk creates a richer sauce, but you can also use low-fat or skim milk.
- 3 tablespoons all-purpose flour - This thickens the sauce to a creamy consistency.
- 2 tablespoons butter - Butter adds richness and flavor to the sauce.
- Seasonings:
- 1/2 teaspoon salt - Adjust to your taste preference.
- 1/4 teaspoon black pepper - Freshly ground black pepper adds a touch of heat.
- 1/4 teaspoon garlic powder - Garlic powder adds a savory depth of flavor.
- 1/4 teaspoon paprika (optional) - Paprika adds a touch of smokiness and a vibrant color to the dish.
- Garnish (optional): Chopped fresh parsley
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C). This temperature ensures the potatoes cook through without burning.
- Prepare the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray. This prevents the casserole from sticking to the bottom of the dish.
- Make the sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until it forms a paste-like consistency, known as a roux. The roux is what thickens the sauce.
- Whisk in the milk: Gradually whisk in the milk, stirring constantly until the mixture is smooth and thickened. Be patient and whisk continuously to avoid lumps.
- Season the sauce: Stir in the salt, pepper, garlic powder, and paprika (if using). Taste and adjust seasonings as needed.
- Assemble the casserole: Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the diced ham and half of the sliced onion. Sprinkle with half of the shredded cheddar cheese. Repeat the layers with the remaining potatoes, ham, onion, and cheese.
- Pour the sauce: Pour the prepared sauce evenly over the layers in the baking dish. The sauce should coat all the ingredients.
- Bake covered: Cover the baking dish with aluminum foil. This traps steam and helps the potatoes cook through evenly. Bake in the preheated oven for 45 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown and bubbly. The casserole is done when a knife inserted into the center comes out clean.
- Garnish and serve: (Optional) Garnish the casserole with chopped fresh parsley before serving. Let the casserole cool slightly before serving to allow the filling to set.
Tips:
- Pre-cook the potatoes (optional): If you're short on time, you can parboil the potatoes for 5-7 minutes before layering them in the casserole. This will ensure they cook through even faster.
- Use leftover ham: This recipe is a great way to use up leftover cooked ham.
- Cheese variations: Experiment with different cheeses like Gruyere, Monterey Jack, or a combination of cheeses for a different flavor profile.
- Creamier sauce: For an extra decadent casserole, you can substitute heavy cream for half of the milk in the sauce recipe.
Crispy Topping:
This casserole is delicious on its own, but for an extra layer of texture and flavor, you can create a crispy topping. Here are two methods:
Method 1: Breadcrumb Topping
Ingredients:
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons melted butter
- 1/4 teaspoon dried thyme (optional)
Instructions:
- In a small bowl, combine the breadcrumbs, Parmesan cheese, melted butter, and thyme (if using).
- Sprinkle the breadcrumb mixture evenly over the casserole after removing the foil in step 9 of the instructions.
- Continue baking for an additional 10-15 minutes, or until the topping is golden brown and crispy.
Method 2: Potato Chip Topping
Ingredients:
- 1 1/2 cups crushed potato chips (flavored or plain)
- 2 tablespoons melted butter
Instructions:
- Crush the potato chips into coarse crumbs in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- In a small bowl, combine the crushed potato chips with the melted butter.
- Sprinkle the potato chip mixture evenly over the casserole after removing the foil in step 9 of the instructions.
- Continue baking for an additional 10-15 minutes, or until the topping is golden brown and crispy.
Additional Tips:
- Let the casserole rest: Allow the casserole to cool for at least 10 minutes before serving. This allows the filling to set and prevents it from being runny.
- Reheating: Leftovers can be reheated in the oven at 350°F (175°C) until warmed through.
- Serving suggestions: This casserole pairs well with a variety of side dishes, such as roasted vegetables, a green salad, or crusty bread.
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