Pioneer Woman Ham and Potato Casserole Recipe
Looking for comfort food that's easy to make? The Pioneer Woman Ham and Potato Casserole Recipe is perfect.
Equipment
- 9x13 inch baking dish
- Sharp knife
- Cutting board
- Whisk
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Ingredients
- 6 medium russet potatoes thinly sliced
- 2 cups cooked ham diced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup sour cream
- ½ cup whole milk
- 1 small onion finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set your oven to 350°F (175°C).
- This ensures even cooking throughout the casserole.
- Wash and peel the potatoes thoroughly.
- Slice them into thin, even rounds.
- This helps them cook faster and more evenly.
- Combine soup, sour cream, and milk in a bowl.
- Whisk until completely smooth.
- Add minced garlic and chopped onion.
- Season with salt and pepper.
- Mix everything together well.
- Grease your baking dish with butter or spray.
- Add half the potato slices on the bottom.
- Spread half the diced ham over potatoes.
- Pour half the creamy sauce over everything.
- Sprinkle one cup of cheese on top.
- Repeat these layers one more time.
- Cover the dish tightly with aluminum foil.
- Bake for 60 minutes in preheated oven.
- Remove foil after 60 minutes.
- Bake 15 more minutes until bubbly and golden.
- Let the casserole rest for 10 minutes.
- This helps the sauce set properly.
- Garnish with fresh chopped parsley.
- Serve hot and enjoy!
Notes
- Slice potatoes uniformly for even cooking.
- Use a mandoline slicer if you have one.
- Don't skip the resting time after baking.
- This makes serving much easier.
- Add frozen peas for extra vegetables.
- Swap cheddar for gruyere for gourmet flavor.
- Use leftover holiday ham for best results.
- Make it ahead and refrigerate overnight.
- Just bake when ready to serve.
- Add crushed crackers on top for crunch.