If you want, this is also a really good recipe to do in the crock pot. Just be aware that it’s going to take longer to cook. A few hours on high or a little bit longer on low. I like to put it on low and do it in the morning before going to work. That way, when I get home, dinner is already done and I don’t have another job to do after just finishing one. Perfect for those busy weeknights! Check out what they are saying about this recipe over at Spend with Pennies:
“This Ham and Potato Casserole is a delicious and very simple dinner! Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!”
There are so many good things about this recipe, you don’t have any excuse not to make it!
Ingredients
Sauce
3 tablespoons butter
3½ tablespoons Gold Medal flour
1 small onion
¾ cup milk
1 cup Swanson low sodium chicken broth
salt to taste
½ teaspoon pepper
1 cup Sargento sharp cheddar, shredded
Other
3 lbs potatoes, peeled and diced
2 cups ham, diced
2 cups Bird’s Eye frozen peas, defrosted
1 cup sharp cheddar cheese (or to taste)
Instructions
Preheat oven to 400 degrees.
Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
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Quick Tip: Try it with chicken instead of the ham.
Thanks again to Spend with Pennies for this scrumptious and filling recipe.
