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Ham And Mashed Potatoes Casserole

Ham And Mashed Potatoes Casserole. The best recipe for a homemade casserole. The ham adds the perfect amount to salty, savory flavor. Ingredients also include sour cream, cheddar cheese and green onions. Baked to perfection.


Ham And Mashed Potatoes Casserole



3 lb. potatoes, peeled and diced

1 cup (8 oz.) salted butter, cut into 1/2-in. cubes, softened

3/4 cup sour cream

1 and 3/4 tsp. kosher salt, divided

8 oz. aged white Cheddar cheese, shredded (about 2 cups), divided

4 large egg yolks

Cooking spray

5 oz. country ham, thinly sliced

1/2 cup thinly sliced green onions (about 4)


Preheat oven to 350°. Place potatoes in a large stockpot. Add water to completely cover potatoes and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot. Mash potatoes to desired consistency.

Add butter, sour cream, remaining 3/4 teaspoon salt and 1 cup of the cheese; stir just until smooth
and incorporated. Let stand 10 minutes.

Add egg yolks, and stir just until incorporated.

Coat a 2-quart broiler-safe baking dish with cooking spray. Transfer mashed-potato mixture to dish, and smooth top with a rubber spatula. Top evenly with remaining 1 cup cheese. Bake in preheated oven until potatoes are heated through and cheese has melted, about 20 minutes.

Meanwhile, heat a small skillet over medium high. Add ham, and cook until ham is brown and crisp, about 4 minutes per side. Transfer to a plate lined with paper towels to drain; let cool 10 minutes.

Increase oven temperature to high broil; broil potatoes until the cheese is bubbly and top is brown and golden, about 2 minutes.

Remove mashed potatoes from oven. Crumble crispy ham on top, and sprinkle with green onions. Serve hot.


Tip: Bake the mashed potatoes early in the day, then transfer them to a slow cooker and set on “low”. They will stay warm and creamy and will free up your oven.

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