Ingredients
Here’s what you’ll need to make this delicious casserole:
- 1.5 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced: These potatoes add a soft, tender texture when slow-cooked. Russets are great for a creamier texture, while Yukon Golds are buttery and hold their shape well.
- 2 cups cooked ham, diced: Leftover ham works perfectly, or you can buy pre-cooked ham for convenience. Ham adds a savory, salty depth of flavor that balances the creaminess of the potatoes and cheese.
- 1 cup shredded cheddar cheese: Cheddar adds sharpness and melts beautifully, creating a rich cheese layer throughout the casserole.
- 1 cup shredded mozzarella cheese: Mozzarella provides a mild creaminess and helps with the gooey, melty texture.
- 1 can (10.5 oz) condensed cream of chicken or cream of mushroom soup: This creamy soup acts as the base of the sauce, adding flavor and texture to the dish. Cream of mushroom offers an earthy touch, while cream of chicken has a mild, savory note.
- 1 cup milk: The milk thins out the condensed soup and helps the sauce coat all the ingredients evenly.
- 1/2 onion, finely chopped: Onion adds a subtle sweetness and depth of flavor, balancing the saltiness of the ham.
- 1/2 teaspoon garlic powder: For a mild, garlicky flavor that enhances the overall taste of the casserole.
- Salt and pepper, to taste: Season to taste, but remember that ham and cheese are both salty, so start with a little.
- Fresh parsley or chives (optional, for garnish): A sprinkle of fresh herbs adds color and a hint of freshness to balance the richness.