Holiday Ham and Potato Casserole: The Ultimate Comfort Food Recipe
Holiday dinners are all about tradition, flavor, and bringing loved ones together. And what’s more comforting and crowd-pleasing than a hearty, cheesy casserole? This Holiday Ham and Potato Casserole recipe is the perfect way to use up leftover holiday ham and create a warm, satisfying dish that everyone will rave about. It’s easy to make, endlessly customizable, and guaranteed to be a hit at any gathering. Forget those tired ham sandwiches – this casserole is where it’s at!
**Why This Recipe Works**
* **Perfect for Leftovers:** Holiday ham is delicious, but it can be a lot. This casserole is an ingenious way to transform those leftovers into a brand new, exciting meal.
* **Comfort Food at Its Finest:** Creamy potatoes, savory ham, melted cheese – what’s not to love? This casserole is the epitome of comfort food, perfect for chilly evenings or potlucks.
* **Easy to Make:** With simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels. You can even prep it ahead of time for stress-free holiday entertaining.
* **Customizable:** Feel free to adjust the ingredients to your liking! Add your favorite vegetables, swap out the cheese, or spice it up with a pinch of red pepper flakes.
* **Crowd-Pleasing:** This casserole is always a hit with kids and adults alike. It’s a guaranteed crowd-pleaser that will have everyone coming back for seconds.
**Ingredients You’ll Need**
* **Cooked Ham:** Approximately 2-3 cups, diced. Leftover holiday ham is ideal, but you can also use ham steak or deli ham.
* **Potatoes:** 5-6 medium potatoes (Yukon Gold or Russet), peeled and diced.
* **Onion:** 1 medium onion, chopped.
* **Garlic:** 2-3 cloves, minced.
* **Butter:** 4 tablespoons, divided.
* **All-Purpose Flour:** 4 tablespoons.
* **Milk:** 3 cups (whole milk or 2% milk).
* **Chicken Broth:** 1 cup.
* **Shredded Cheese:** 2 cups (Cheddar, Gruyere, or a blend), divided.
* **Sour Cream:** 1/2 cup (optional, but adds richness).
* **Salt and Pepper:** To taste.
* **Dried Thyme:** 1/2 teaspoon (optional, but adds a nice flavor).
* **Fresh Parsley:** Chopped, for garnish (optional).
* **Optional Add-ins:** Cooked vegetables (peas, carrots, green beans), mushrooms, bacon bits, bread crumbs for topping.
**Equipment**
* Large pot
* Large skillet
* 9×13 inch baking dish
* Mixing bowls
* Whisk
* Knife
* Cutting board
**Step-by-Step Instructions**
**1. Prepare the Potatoes:**
* Peel and dice the potatoes into approximately 1/2-inch cubes. Consistent sizing will ensure even cooking.
* Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt.
* Bring the water to a boil and cook the potatoes for 8-10 minutes, or until they are fork-tender but not mushy. You want them to be slightly undercooked, as they will continue to cook in the casserole.
* Drain the potatoes well and set them aside.
**Why this step is important:** Parboiling the potatoes ensures they cook through evenly in the casserole and prevents them from being too hard or crunchy. The salt in the water also helps to season the potatoes from the inside out.
**2. Sauté the Onion and Garlic:**
* In a large skillet, melt 2 tablespoons of butter over medium heat.
* Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Remove the onion and garlic from the skillet and set aside.
**Why this step is important:** Sautéing the onion and garlic before adding them to the casserole enhances their flavor and mellows out their sharpness. This creates a more balanced and complex flavor profile in the final dish.
**3. Make the Cream Sauce:**
* In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
* Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux and is the base of your cream sauce. Cooking the roux removes the raw flour taste.
* Gradually whisk in the milk, about 1/2 cup at a time, ensuring that each addition is fully incorporated before adding the next. This prevents lumps from forming.
* Whisk in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
* Remove the skillet from the heat and stir in 1 cup of shredded cheese, sour cream (if using), salt, pepper, and dried thyme (if using). Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
**Why this step is important:** The cream sauce is the heart of the casserole, providing moisture, richness, and flavor. The roux acts as a thickening agent, creating a smooth and creamy texture. Adding the cheese and sour cream elevates the flavor and adds extra creaminess.
**4. Assemble the Casserole:**
* Preheat your oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish with butter or cooking spray.
* In a large bowl, combine the cooked potatoes, sautéed onion and garlic, diced ham, and cream sauce. Gently toss to coat all the ingredients evenly.
* Pour the mixture into the prepared baking dish and spread it out in an even layer.
* Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
**Why this step is important:** Ensuring the ingredients are evenly distributed in the casserole will guarantee that each bite is packed with flavor. The layer of cheese on top will melt and create a golden-brown, bubbly crust.
**5. Bake the Casserole:**
* Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.
* If desired, you can broil the casserole for the last 1-2 minutes of baking to achieve a more golden-brown crust. Watch it carefully to prevent burning.
**6. Let Rest and Serve:**
* Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to cut and serve.
* Garnish with fresh chopped parsley, if desired.
* Serve warm and enjoy!
**Why this step is important:** Allowing the casserole to rest before serving prevents it from being too runny and helps the flavors meld together. Garnish with fresh parsley adds a pop of color and freshness.
**Tips and Variations**
* **Use Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Swiss, Monterey Jack, or Pepper Jack. A combination of cheeses can add complexity and depth of flavor.
* **Add Vegetables:** Incorporate your favorite cooked vegetables, such as peas, carrots, green beans, broccoli, or asparagus. These will add nutrients and texture to the casserole. Cooked mushrooms are also a great addition.
* **Spice it Up:** Add a pinch of red pepper flakes to the cream sauce for a subtle kick of heat. You can also use spicy sausage instead of ham for a bolder flavor.
* **Make it Gluten-Free:** Use gluten-free all-purpose flour or cornstarch to thicken the cream sauce. Ensure that all other ingredients are also gluten-free.
* **Add Bacon:** Cooked and crumbled bacon adds a smoky and savory flavor to the casserole. Sprinkle it on top before baking or mix it into the filling.
* **Top with Bread Crumbs:** For a crispy topping, mix bread crumbs with melted butter and sprinkle them over the casserole before baking. Panko bread crumbs work especially well.
* **Make it Ahead:** Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add an extra 5-10 minutes to the baking time.
* **Add a crunchy topping:** Fried onions, crushed potato chips, or even chopped walnuts or pecans can add a delightful textural contrast.
* **Elevate with fresh herbs:** Besides parsley, consider adding chopped chives, dill, or even a bit of fresh rosemary for a more nuanced flavor.
* **Use different potatoes:** Sweet potatoes, red potatoes, or even a mix of different potato varieties can add a unique twist to the dish. Consider roasting the sweet potatoes for a more caramelized flavor.
**Serving Suggestions**
* Serve this Holiday Ham and Potato Casserole as a main course for a holiday dinner or potluck.
* It also makes a great side dish for grilled chicken, pork chops, or steak.
* Serve with a side salad or steamed vegetables for a complete and balanced meal.
* Reheat leftovers in the microwave or oven.
**Detailed Breakdown of Ingredient Choices**
* **Ham:** While leftover holiday ham is the star, consider the type of ham used for best results. Smoked ham offers a deeper flavor profile compared to honey-glazed. If using deli ham, opt for a thicker-cut variety to prevent it from drying out during baking. Consider cubing the ham into uniform sizes for even distribution and cooking.
* **Potatoes:** Yukon Gold potatoes are a great all-purpose choice due to their creamy texture and ability to hold their shape. Russet potatoes, while starchier, can also be used, but be mindful of potential dryness. Red potatoes offer a slightly waxy texture and sweeter flavor. Experimenting with different potato types can significantly alter the final texture and taste of the casserole. Parboiling with a pinch of baking soda can also help to further soften the potatoes.
* **Onion:** Yellow onions provide a classic savory base. However, sweet onions like Vidalia can add a subtle sweetness that complements the ham. For a more pungent flavor, consider using a shallot in addition to or instead of the onion. Caramelizing the onions before adding them to the casserole will further enhance their sweetness and complexity.
* **Garlic:** Freshly minced garlic is always preferred for its potent flavor. However, garlic powder can be used in a pinch. Roasted garlic offers a mellow, almost sweet flavor that can elevate the dish. Consider adding a small amount of garlic paste or confit for a more concentrated garlic flavor.
* **Butter:** Unsalted butter is recommended to control the overall saltiness of the dish. Brown butter (beurre noisette) can add a nutty and rich flavor to the cream sauce. Clarified butter (ghee) is a great option for those with dairy sensitivities.
* **Flour:** All-purpose flour is the standard choice for thickening the cream sauce. However, gluten-free all-purpose flour blends or cornstarch can be used for those with gluten sensitivities. Be sure to whisk the flour into the melted butter until a smooth paste forms to prevent lumps.
* **Milk:** Whole milk provides the richest and creamiest texture. However, 2% milk or even evaporated milk can be used as substitutes. For a dairy-free option, consider using unsweetened almond milk or cashew milk, but be aware that these may slightly alter the flavor and texture of the sauce. Adding a splash of heavy cream at the end can further enhance the richness of the sauce.
* **Chicken Broth:** Low-sodium chicken broth is recommended to control the saltiness of the dish. Vegetable broth can be used as a vegetarian alternative. Homemade chicken broth or bone broth will add a deeper, more complex flavor.
* **Cheese:** Cheddar cheese is a classic choice, but other cheeses like Gruyere, Swiss, Monterey Jack, or even a blend of cheeses can be used to create different flavor profiles. Sharp cheddar will add a bolder flavor, while mild cheddar will be more subtle. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly as freshly grated cheese. Consider grating your own cheese for the best results.
* **Sour Cream:** Sour cream adds tanginess and creaminess to the sauce. Greek yogurt can be used as a healthier alternative, but be aware that it may have a slightly tangier flavor. Crème fraîche is another option that will add a richer and more luxurious flavor.
* **Seasonings:** Salt and pepper are essential for balancing the flavors of the dish. Dried thyme adds a subtle earthy flavor that complements the ham and potatoes. Other herbs like rosemary, sage, or oregano can also be used. A pinch of nutmeg can add a warm and comforting flavor to the sauce. Smoked paprika can add a smoky depth to the dish. Consider using freshly ground black pepper for a more intense flavor.
**Troubleshooting**
* **Casserole is too dry:** Add more milk or chicken broth to the sauce.
* **Casserole is too runny:** Bake for a longer period of time to allow the sauce to thicken. You can also add a slurry of cornstarch and water to the sauce to help thicken it.
* **Cheese is not melting properly:** Make sure you are using freshly grated cheese and not pre-shredded cheese, which often contains cellulose.
* **Potatoes are not cooked through:** Ensure the potatoes are parboiled until fork-tender before adding them to the casserole.
* **Casserole is browning too quickly:** Cover the casserole with aluminum foil during the last 10-15 minutes of baking.
**Nutritional Information (Estimated)**
(Per serving, based on 8 servings)
* Calories: 400-500
* Protein: 25-30g
* Fat: 20-25g
* Carbohydrates: 30-35g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
**Storage Instructions**
* **Refrigerator:** Store leftover Holiday Ham and Potato Casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, you can freeze the casserole. Allow it to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
**Reheating Instructions**
* **Oven:** Preheat oven to 350°F (175°C). Place the casserole in an oven-safe dish and bake for 20-30 minutes, or until heated through.
* **Microwave:** Place a serving of casserole on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.
Enjoy this delightful Holiday Ham and Potato Casserole! It’s a guaranteed crowd-pleaser that will become a new family tradition.