Family Favorite Easy Potato Ham Casserole
My aunt taught me how to make this potato casserole when I was just a child, so I have fond memories around this dish. It is delectably rich, and a serious crowd pleaser! It's wonderful served with artisan sourdough bread or rolls fresh from the oven, and a light salad or steamed veggies. If you embibe you might enjoy this with a dark ale or porter. As with all my recipes, feel free to adjust the flavors.
Ingredients
- 2 lbs russet potatoes I don't recommend any potato other than russet, other kinds don't cook down well.
- ½ cup parmesan cheese
- 2 cups diced ham
- 4 cups milk you may need more or less
- ½ cup flour (gluten free works just fine)
- ½ cup melted butter
- 1 tbsp dried marjoram
- All purpose garlic seasoning or garlic salt
Instructions
- Preheat oven to 350℉
- Wash & thinly slice the potatoes.
- Set a layer of potatoes in your dish/or dishes.
- Sprinkle about 1/3 of the ham over the potatoes.
- Sprinkle 2 tablespoons flour, 2 tablespoons parmesan cheese, a teaspoon of marjoram, and a teaspoon of garlic or all purpose seasoning over the potatoes and ham.
- Repeat step 2 and 3 two more times.
- Use remaining ingredients for another casserole.
- Drizzle melted butter over the top of casseroles.
- Pour milk over the top after the last layers of casseroles. Make sure you use enough milk to almost (but not quite) cover the potatoes.
- Cover and bake at 350 for 40 minutes.
- Remove cover. Bake an additional 20 to 30 minutes, until golden and bubbly. You may need to let it go another 10 minutes.
- Remove from oven and let rest for 20 minutes. Serve!
Video
Notes
If you would like to make this dish in advance, you will need to partially cook it first. You can cook it for 40 minutes, cool, and store in the refrigerator until ready to bake completely.