Cheesy Ham and Potato Casserole
Layers of tender potatoes, diced ham, and sweet peas smothered in a homemade cheddar cheese sauce, baked until golden and bubbling.
- 3 tablespoons butter
- 3 1/2 tablespoons all-purpose flour
- 1 small onion, diced
- 3/4 cup milk
- 1 cup reduced sodium chicken broth
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 3 pounds potatoes, peeled and diced
- 2 cups diced ham
- 2 cups frozen peas, defrosted
- 1 1/2 cups shredded sharp cheddar cheese, or to taste
- Preheat your oven to 400°F.
- Melt the butter in a saucepan over medium heat. Add the diced onion and stir until softened, about 4 minutes. Add the flour and cook for another 2 minutes, stirring constantly, to cook off the raw flour taste before any liquid goes in.
- Gradually pour in the chicken broth and milk, whisking constantly over medium heat until the sauce thickens and starts to bubble. Remove from the heat and stir in the 1 cup of cheese until melted and smooth, then season with the salt and pepper.
- Spread half of the diced potatoes in an even layer in a 3-quart baking dish. Sprinkle the ham and peas evenly over the potatoes, then top with the remaining potatoes. Pour the cheese sauce evenly over everything.
- Cover the dish tightly with foil and bake for 45 to 50 minutes, until the potatoes are fork-tender. Carefully remove the foil — it will release a burst of steam — then top with the remaining 1 1/2 cups of cheese and bake uncovered for another 15 to 20 minutes, until the potatoes are fully soft and the cheese is lightly browned on top.
Chef's Note: Cooking the flour with the butter and onion for a couple of minutes before adding any liquid is a small step that makes a real difference — it cooks out the raw flour taste that can otherwise linger in the finished sauce. Sandwiching the ham and peas between two layers of potatoes, rather than mixing everything together, keeps the casserole's structure intact and makes for a neater, more attractive slice once it's baked.
Removing the foil partway through bake time lets the top layer of cheese brown properly instead of just melting flat, so don't skip that uncovered stretch at the end. This casserole holds up well for meal prep too — it keeps in an airtight container in the fridge for up to 4 days, or in the freezer for up to a month.
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