Delicious Potato and Ham casserole

This delicious potato and Ham Casserole is all in one. You will love all the flavors and comfort this meal brings to everyone! It is the perfect candidate for shelf-cooking, as you can add about anything you wish. I do often add spinach, tomatoes, onion, mushrooms, or corn anything I find at home and needs to be used up.

It is one of those dinners you will come back often to make. It is delicious and fast to make.  You can change your ham for chicken or pork.  You won’t even make a mess in your kitchen and can use only one pot to bake it all in.  If you love this recipe, you could double it for leftovers, as it tastes even better the next day. Just warm it up.

Let’s get cooking:

Baked potato and ham casserole is made with ham, many times we have leftover ham after Thanksgiving or Christmas and are tired of those ham sandwiches right? Perhaps, you do not have leftover ham from holiday dinner? Use chicken or any other meat.

I would also recommend boiling your potatoes in the skin the night before since is much easier to peel potatoes when cold. Butter your baking dish. Peel and dice your potato and ham. Layer like lasagna and salt/pepper to taste each potato layer. You can add any other veggies or mushrooms if you wish.

• 8 baking potatoes
• about a pound of ham
• salt and pepper to taste
• 2 Tbsp of Butter

• 

• 

In a bowl whisk eggs with half and half. Add freshly grounded nut mag for aroma and flavor salt and pepper to taste. Pour your sauce over your potatoes and ham.

• 4 large eggs
• 1 1/2 cups of half and half
• 1 teaspoons of fresh nutmeg
• Salt and Pepper to taste

• 

• 

Cover your baking dish with aluminum foil, or use a dutch oven. Cover the top and bake for 20 minutes. Remove the top, and bake for 15 minutes. Bake your casserole till all is nicely bubbling and the egg is cooked.

• 

• 

Your kitchen is probably smelling nice now from the oven and your casserole is ready. Take it out and let it rest for a couple of minutes, garnish with some greens and serve with pickles and fresh tomatoes.

Why make potato casserole

If a potato casserole recipe has stayed in the family for generations, you know it’s upheld its end of the “makes ’em hearty and happy” bargain. This casserole is so easy and makes best potato-packed dinner that Grandma would undoubtedly set on the table with a smile.

Cooking tips:

• As if the convenience of making it ahead of time isn’t enough, you can easily freeze leftovers!
• baked or boiled? Doesn’t matter how you prep your potato for this casserole. If you choose to bake – Clean the potatoes, wipe completely dry. Rub with Canola oil. Bake at 400° for 40 minutes.
• Leftovers should be stored in the refrigerator and is best if eaten within three days. 
• If frozen, they are best if used within three months. 

Can you make casserole ahead?

Absolutely!!! This casserole can be prepared up to two days ahead of time: 

• Assemble the casserole as noted in the recipe but hold off on baking and refrigerate ready to serve.
• When you’re ready to bake,  cover the top and bake for 20 minutes. Remove the top, and bake for 15 minutes.

Casseroles are very easy to make and many times they can be one-pot meals and made without the mess in the kitchen. Check my other casseroles like Baked Crapes with ham and cheese or my all-time favorite One-Pot paprika chicken. They are one of my favorites.