Indulge in the comforting flavors of a classic ham and potato hobo casserole that promises to tantalize your taste buds and warm your soul. This hearty dish is a medley of tender chunks of ham, velvety potatoes, and gooey cheese, all bathed in a luscious cream sauce that seeps into every savory bite. As the casserole bakes to golden perfection, the aromas wafting from the oven will surely stir up anticipation for a memorable feast.
A bright, crunchy side salad works wonders to balance out the richness of the casserole. If you're up for it, some steamed broccoli or asparagus would complement the creamy flavors and add a burst of color to your plate. Don’t forget the dinner rolls – they are perfect for sopping up any leftover creamy sauce! For a cozier vibe, serve alongside a bowl of your favorite Easter-inspired soup. Happy Easter and happy feasting, friends!
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Ham & Potato Hobo Casserole
Servings: 6
Ingredients
- 1.5 lbs of cooked ham, cubed
- 4 large Russet potatoes, thinly sliced
- 1 medium onion, sliced
- 1 cup shredded cheddar cheese
- 1 cup of whole milk or cream
- 2 tablespoons of all-purpose flour
- 2 tablespoons of unsalted butter
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- 4 large Russet potatoes, thinly sliced
- 1 medium onion, sliced
- 1 cup shredded cheddar cheese
- 1 cup of whole milk or cream
- 2 tablespoons of all-purpose flour
- 2 tablespoons of unsalted butter
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
1. Preheat your oven to 375°F (190°C).
2. In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Stir for a minute until it's blended and golden.
3. Gradually add the milk or cream to the roux, whisking constantly to prevent lumps, until the mixture thickens. Season with garlic powder, salt, and pepper.
4. Layer half of the potato slices in a greased casserole dish, followed by half of the onion slices and half of the ham cubes. Sprinkle with half of the cheese.
5. Pour half of the milk mixture over the first layer. Repeat this process with the remaining potatoes, onions, ham, and cheese, and pour the rest of the milk mixture on top.
6. Cover the dish with aluminum foil and bake for 60 minutes.
7. Uncover and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
8. Let the casserole rest for about 5 minutes, then garnish with fresh parsley before serving.
Variations & Tips
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- For a healthier twist, use low-fat milk or cheese. Sweet potatoes can also be a great substitute for Russets.
- Feel free to add some veggies to the layers, like thin bell pepper strips or spinach, for added nutrition.
- To save time on preparation, prep ingredients the night before and store them in the fridge. That way, you can assemble your casserole quickly the next day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add some veggies to the layers, like thin bell pepper strips or spinach, for added nutrition.
- To save time on preparation, prep ingredients the night before and store them in the fridge. That way, you can assemble your casserole quickly the next day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.