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Ham and Potato Casserole

Ham and Potato Casserole

How would you like to make a casserole that looks like spring? Now that Spring is here and Easter is just around the corner, the weather is still not consistent. Sometimes we need a hearty dish that is light yet filling. Besides it snowed last week and it has been so cold. A hot dish is still appropriate!

Even though the winter weather keeps returning, I know soon it will just be a memory when Spring takes over. In the meantime, take a listen to “It Might as Well Be Spring” sung by Ella Fitzgerald.

Ham and Potato Casserole


  • 2 pounds Yukon Gold potatoes
  • 2 cups ham, diced
  • ¼ cup onion, diced
  • 1 teaspoon garlic, chopped
  • 4 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup skim milk
  • ¼ cup sour cream
  • 1 cup cheddar cheese, grated
  • 1 cup petite peas


  1. Wash and cube potatoes. Put in a large saucepan and cover with cold water.
  2. Over medium heat, bring potatoes to a boil. Simmer for 8 minutes.
  3. Pour off potato water into a container to reserve it in case more liquid is needed for cream sauce.
  4. Spray 9”x13” baking dish with cooking spray.
  5. Set potatoes in the pan.
  6. Dice ham. Spread ham over the potatoes.
  7. Dice onion and chop garlic.
  8. Layer onion and garlic over potatoes and ham.
  9. In a saucepan medium heat, melt butter. Add flour. Stir.
  10. In the microwave, warm milk for 1 minute on high power.
  11. Add warm milk while whisking it into the roux. Remove from heat.
  12. Add sour cream. Stir until creamy and smooth. Set aside.
  13. Sprinkle cheese over potatoes.
  14. Sprinkle peas over the cheese.
  15. Pour cream mixture over the peas. Cover with aluminum foil.
  16. Bake at 350 degrees for 25 minutes total. Remove the foil while the casserole bakes for the last 10 minutes.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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