Ham and Potato Casserole

Do you happen to have some leftover ham?  If you are not in the mood for split pea soup, this recipe is for you.

We had this casserole a few weeks back.  Leftover Christmas ham needed to be used up and Marco brought home a ten pound bag of potatoes “from the county” following an ice fishing weekend.  A casserole seemed in order.

Maverick determined that it tasted “like macaroni and cheese but with potatoes,” a very apt description.  I used a blend of cheeses: Parmesan, cheddar and Monteray Jack.  The cracker crumbs on top are optional, but I love the added layer of toasty flavor and crunch.

Ham and Potato Casserole

This recipe heartily serves 4 -5 people with leftovers for lunch.

3 cups cooked, chopped ham
6 medium potatoes, peeled and thinly sliced
2 cups frozen peas
3 Tbsp. butter
3 Tbsp. flour
1 cup chicken broth
2 cups milk
1 Tbsp. dried minced onion
1/4 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1 tsp Tabasco
2 cups grated cheese (cheddar, jack, provolone)
1/2 cup crushed Ritz crackers

Preheat the oven to 350 degrees F.  Grease a 3-qt. casserole dish with cooking spray and set aside (you could also use a 9×13-inch baking pan).  Add the ham, potatoes and peas to a large mixing bowl.

In a medium saucepan over medium heat, melt the butter.  Add the flour.  Cook and stir until the flour just begins to toast, about 5 minutes.

Remove pan from heat and slowly whisk in the broth and milk.  Return the pan to medium heat and bring mixture to a simmer, whisking (or stirring) constantly.  When the mixture simmers, it will thicken quickly.  Remove from heat.

Stir in the dried onion, salt, pepper and Tabasco.  Add the grated cheese and stir until the cheese is melted and the sauce is smooth.  Taste the sauce and adjust seasonings if necessary.

Pour the hot sauce over the ham, peas and potatoes.  Mix until evenly blended and transfer the mixture to the prepared baking pan.  Smooth it into an even layer.

Sprinkle cracker crumbs over the casserole and bake for about 60 minutes, until the casserole is bubbly and the potates are cooked through.  Let casserole rest for 10 minutes before serving.