HAM AND POTATO CASSEROLE

Ham and Potato Casserole image

This cheesy Ham and Potato Casserole brings yukon gold potatoes, smoked ham, and sweet peas together in a creamy provolone cheese sauce all topped with a buttery cracker crumb topping. The end result is a delectable casserole that the whole family enjoys. I usually purchase a ham steak for this recipe but it is also perfect for...

Provided by Beth Pierce

Time 55m

Number Of Ingredients 16

Ingredients

2 lb yellow potatoes
1 1/4 lb smoked ham cubed
1 c frozen baby peas
4 Tbsp butter
1 medium onion finely chopped
3 clove garlic minced
1/4 c flour
2 c low sodium chicken broth
1 c 2% milk
1 c shredded provolone
1/2 c shredded white cheddar
1/3 c shredded parmesan
1/4 tsp fresh cracked black pepper
50 ritz crackers crushed (or other buttery crackers)
1/4 c butter melted
1 tsp fresh thyme leaves

Steps:

1. Prick the potatoes with a fork and precook in the microwave for 4 minutes or until the potatoes have a little give to them when squeezed. After cooled enough cut potatoes into small bite sized cubes.
2. Preheat oven to 375 degrees. In a 9×13 inch casserole dish combine the potatoes, ham, and peas.
3. Melt the butter in a large skillet over medium/medium low heat and add the onions. Cook until the onions soften; approximately 7-8 minutes. Add the garlic and cook for 1 minute stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes stirring constantly. Slowly add the chicken broth and milk whisking till it is smooth and slightly thickened.
4. Lower the heat and slowly add the shredded cheeses; whisking until melted and smooth. Whisk in the pepper. Pour the cheese sauce over the ham and potatoes stirring to coat.
5. In a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Shake to coat. Sprinkle over the potatoes and ham. Bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.

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