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Bubbly, gooey, golden ham and potato comfort—this one fills your kitchen with that can't-miss cheesy smell and makes leftovers disappear. It’s the coziest fix for chilly days.
I threw this together after a big holiday when our fridge was full of ham. Now, every winter it’s what everyone asks for when it gets dark and cold.
Comforting Ingredients
- Shredded cheddar cheese: makes a gooey cheesy topping grate it fresh for the smoothest melt
- Sour cream: brings that rich creamy and tangy vibe use the full-fat one for extra flavor
- Diced ham: salty and smoky use leftover ham for max taste
- Cream of chicken soup: creates a creamy coating and brings all the flavors together pick one with less junk if you can
- Cheddar cheese soup: boosts cheesiness and gives each spoonful more flavor a sharper style is best if available
- Yellow onion: adds subtle sweet zing go for one that's heavy and fresh
- Potatoes: diced in for chunkiness and structure waxy potatoes turn out the best
- Salt and black pepper: fine tune the taste check before you bake to get it just right
Mouthwatering Steps
- Let the Dish Rest:
- After you finish baking, leave it alone a few minutes before serving. This stops cheesy rivers from flooding your plate and makes scooping up pieces simple.
- Get Ready to Bake:
- Toss your dish into a hot oven set at 350. Give it a solid 45 to 55 minutes. The cheese should bubble around the sides, and potatoes will be fork-soft and perfect.
- Finish With Cheese:
- Spread cheddar all over so it covers the top. Don’t be stingy—cover every corner for a full-blown cheesy lid.
- Scoop Into the Pan:
- Spread your mix into a 13x7 inch dish. Nudge it out so the top is nice and even, tucking the potatoes down in the creamy mixture.
- Stir It Up:
- In a big bowl, toss together ham, potatoes, both soups, chopped onion, and sour cream. Hit it with salt and pepper. Mix till every bite is coated.
- Chop Potatoes and Onion:
- Dice potatoes bite-size. Chop half an onion really fine for even cooking so every scoop has both.
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When that sharp cheddar browns up at the edges, everyone in my house wants the corners. My son always waits by the stove just for that golden scoop.
Keeping Leftovers
Let your dish cool all the way down. Pop it in the fridge—covered—for about four days. To warm it up, gently bake covered on low or zap a little in the microwave for quick meals.
Swaps and Switches
Skip the cheddar soup if you need to—just double the cream of chicken and add more shredded cheddar for flavor. Out of ham? Leftover turkey or chicken totally works here. For veggie friends, grab a can of cream of mushroom and just leave out the ham.
Fun Serving Ideas
Serve with roasted veggies or a fresh green salad to round things out for dinner. Or pull this out for brunch alongside scrambled eggs or a big bowl of fruit.
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Background
Dishes like this popped up everywhere in twentieth century American homes. Folks loved stretching leftovers and using what they had on hand. Cheesy ham and potato casseroles are still a big deal in the Midwest where they're perfect for potlucks, big get-togethers, and comfort cravings.
Recipe FAQs
- → Can I use cooked ham leftovers?
Absolutely, leftover ham works great! Just chop it up and follow the recipe as normal for a tasty result.
- → What kind of potatoes are best?
Both Russet and Yukon Gold potatoes are fantastic since they retain a nice texture when baked.
- → Can I switch out the cream of chicken soup?
You could try cream of mushroom or even celery soup for a fresh twist or veggie-friendly version.
- → How do I make the top super crispy?
Before baking, sprinkle breadcrumbs or more shredded cheese on top for a crunchy, golden finish.
- → Is it freezer-friendly?
Yep, you can assemble it and freeze it raw. Thaw overnight, then bake when you're ready to enjoy.
- → Can I throw in some vegetables?
Sure thing! Mix in broccoli, peas, or carrots to add some extra flavor and color.