Grilled Cheddar Ham Casserole
This smoky potato casserole layers tender potatoes, ham, and sharp cheddar, topped with a golden bubbly crust for a comforting meal inspired by campfire flavors.
Equipment
- 1 casserole dish medium size
- 1 saucepan for cream sauce
Ingredients
- 2 lb potatoes thinly sliced
- 1 1/2 cups diced cooked ham
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese optional
- Chopped parsley optional garnish
Instructions
- Preheat the oven to 375°F (190°C) and butter a medium casserole dish.
- In a saucepan over medium heat, melt butter and sauté onion for 3 to 4 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and milk, then season with salt, black pepper, smoked paprika, and thyme.
- Simmer the sauce gently for 3 to 4 minutes without boiling hard.
- Layer half of the sliced potatoes in the casserole dish, top with half the ham, then pour half the cream sauce over.
- Repeat the layering with remaining potatoes, ham, and sauce.
- Cover the dish loosely with foil and bake for 40 minutes.
- Remove the foil, evenly sprinkle shredded cheddar and mozzarella on top.
- Return the casserole to the oven and bake uncovered for 15 to 20 minutes until cheese is golden and bubbly.
- Let the casserole stand for 10 minutes before serving.
- Serve hot as a main dish or hearty side.
Notes
- Add liquid smoke or smoked cheddar for a smoky flavor.
- Mix cream cheese into the sauce for extra creaminess.
- Top with buttered breadcrumbs for a crunchy crust.
- Prepare ahead by assembling and refrigerating before baking.