Ingredients
Scale
For the Potatoes:
- 3 pounds potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Casserole:
- 2 cups cooked ham, diced
- 1 small onion, diced
- 1/2 cup sour cream
- Extra cheese for topping, if desired
- Parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Prepare the Sauce: In a large saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking for 1-2 minutes without letting it brown. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture thickens. Reduce the heat to low, and add the shredded cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth. Remove from heat.
- Combine Potatoes, Ham, and Sauce: In a large mixing bowl, combine the sliced potatoes, diced ham, and diced onion. Add the cheese sauce and sour cream to the potato mixture, stirring gently to ensure everything is evenly coated.
- Assemble the Casserole: Transfer the potato mixture to the prepared baking dish, spreading it out evenly. If desired, sprinkle additional cheese over the top for a cheesier crust.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and continue to bake for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender.
- Serve: Let the casserole stand for a few minutes before serving. Garnish with parsley if desired.
