Cheesy Potatoes & Ham Casserole

When I was working in a restaurant that also catered, we made a lot of scalloped or funeral type potatoes for the catered events.

We would have bags of diced potatoes already prepped that we would dump into a big bowl, put our sauces & spices in, & with gloves, dig in with our hands & mix it all up. It was kind of fun actually.

This recipe is basically the same one I made while working in that restaurant, but made into a meal with ham.

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4.50 from 2 ratings

Cheesy Potatoes & Ham Casserole

Created by Amber Brady

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YieldsYields4 to 5 Servings

Ingredients

• ▢ 3 medium potatoes, scrubbed & rinsed
• ▢ ½ cup sour cream
• ▢ 10.5 oz can cream of chicken soup
• ▢ ⅔ cup shredded cheese, plus extra for the top (I use half cheddar, half mozzarella)
• ▢ 2 Tbsp dehydrated onion, OR ¼ cup fresh onion small diced OR 2 tsp onion powder
• ▢ 1 tsp salt
• ▢ ½ tsp pepper
• ▢ 8 oz small diced ham cubes

Instructions

 

• Using a mandoline, thinly slice the potatoes. You may also small dice them, if you don’t have a mandoline.
• In a large bowl, combine sour cream, cream of chicken soup, ⅔ cup of cheese, dehydrated onion, salt & pepper.
• Add sliced potatoes & ham to the soup mixture & combine thoroughly.
• Spray the inside of a 4QT(+) crockpot, & scoop in the potatoes. Top with extra shredded cheese (& even panko bread crumbs if desired.)
• Cook on low for 4-6 hours.
• If using an oven cover the casserole with foil & bake at 350˚F for 45-60 minutes or until potatoes are cooked.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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