Ham and Cheesy Potatoes

Ham and Cheesy Potatoes

"A ham and cheese casserole that my family loves."
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Ingredients

1 h 25 m servings 496 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1907 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
  2. In a saucepan over medium heat, toast flour until golden. Stir in cornstarch, lemon pepper and onion powder. Gradually whisk in milk, then chicken bouillon. Cook, stirring, until sauce is thickened. Remove from heat, and stir in Cheddar cheese until smooth.
  3. Layer potatoes and ham in prepared baking dish. Pour sauce evenly over potatoes and ham.
  4. Bake in preheated oven for 1 hour. Let sit 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 40
  1. 45 Ratings

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Most helpful positive review

This turned out pretty well: but I made some modifications after reading the reviews. I melted butter and then mixed in the flour, cornstarch, 1 t of lemon pepper, onion powder and lots of pep...

Most helpful critical review

I just made this after reading the previous reviews. I reduced the bouillon cubes from 3 to 2 (to combat reported saltiness), made sure to julienne my potatoes (so it would cook in 1 hour), and...

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Least positive
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This turned out pretty well: but I made some modifications after reading the reviews. I melted butter and then mixed in the flour, cornstarch, 1 t of lemon pepper, onion powder and lots of pep...

Wow, we loved this recipe. I did not have a problem making the sauce without butter. I think that this sauce is very versatile, and could be modified for use with any pasta dish as well. Next...

My family absolutely loves this recipe. I just cut up enough potatos to fill my casserole dish, dice up a ham steak toss it over the potatoes and pour the sauce over it. It turns out great every...

This was a great use of our leftover ham but I did make a couple of modifications. I didn't have time to cut the potatoes by hand (it was a last minute thing) so I used the slicing function on ...

I didn't get the "toast the flour" portion of this recipe. I can't see how its possible ~ so I first melted 4 TBLS butter before adding the flour and (only half the) cornstarch. I also used ski...

I liked this OK, but nothing extra special. This is what I call a mac n cheese kind of meal, i.e. just a casual mid-week family type meal, what one reviewer called "homey." (Someone else said ...

I just made this after reading the previous reviews. I reduced the bouillon cubes from 3 to 2 (to combat reported saltiness), made sure to julienne my potatoes (so it would cook in 1 hour), and...

Darn good and flavorful recipe, but it was a bit salty for me (and I like salty). When I made the sauce, it came out a bit too thick and I had to add more milk and even some water to thin it ou...

This really came out good with a few changes. I really didn't get the dry toasting of the flour, so cooked a finely chopped onion in 1T butter until softened, then added a minced clove of garli...

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