This dish is a comforting blend of savory ham, tender potatoes, and a velvety cheese sauce, topped with a golden, crispy breadcrumb crust. It is a classic “one-pan” meal that provides a hearty balance of protein and carbohydrates.
Ingredients
- 2 lbs (900g) Yukon Gold Potatoes: Peeled and diced into 1-inch cubes.
- 2 cups Cooked Ham: Diced into bite-sized pieces.
- 1.5 cups Sharp Cheddar Cheese: Shredded.
- 1 can (10.5 oz) Condensed Cream of Potato or Celery Soup: For the base.
- 1/2 cup Sour Cream: To add a tangy creaminess.
- 1/2 cup Panko Breadcrumbs: For the topping.
- 2 tbsp Unsalted Butter: Melted.
- 1/2 tsp Garlic Powder & 1/2 tsp Onion Powder: For seasoning.
- Fresh Parsley: For garnish.
Instructions
- Prep: Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking dish.
- Mix the Base: In a large bowl, combine the condensed soup, sour cream, garlic powder, onion powder, and 1 cup of the shredded cheese.
- Combine: Gently fold in the diced potatoes and ham until they are thoroughly coated in the sauce.
- Layer: Pour the mixture into the prepared baking dish, spreading it evenly.
- Top: Sprinkle the remaining 1/2 cup of cheese over the top. Toss the Panko breadcrumbs with the melted butter and sprinkle them over the cheese.
- Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the top is bubbly and golden brown.
- Serve: Garnish with fresh parsley before serving hot.