Driftwood-Grilled Cheddar Ham Casserole
A smoky, cheesy potato casserole layered with tender potatoes, diced ham, and a creamy sauce, topped with bubbly cheddar. Perfect for comforting meals with cozy campfire flavors.
Equipment
- 1 casserole dish medium size, buttered
- 1 saucepan for cream sauce
- 1 oven preheated to 375 °F
Ingredients
- 2 lb potatoes thinly sliced (about 900 g)
- 1 1/2 cups diced cooked ham
- 2 tbsp butter
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese optional
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375 °F (190 °C) and butter a medium casserole dish.
- Melt butter in a saucepan over medium heat. Sauté the chopped onion for 3-4 minutes until soft.
- Add minced garlic and cook for 30 seconds.
- Pour in heavy cream and milk. Season with salt, black pepper, smoked paprika, and thyme. Simmer gently for 3-4 minutes without boiling hard.
- Layer half of the sliced potatoes evenly in the casserole dish.
- Sprinkle half of the diced ham over the potatoes.
- Pour half of the cream sauce evenly over the ham and potatoes.
- Repeat the layering with remaining potatoes, ham, and sauce.
- Cover the dish loosely with foil and bake for 40 minutes.
- Remove the foil and evenly sprinkle shredded cheddar and mozzarella on top.
- Return to oven and bake uncovered for 15-20 minutes until cheese is bubbly and golden.
- Let the casserole rest for 10 minutes before serving.
- Serve hot as a main dish or hearty side, ideal with a green salad, grilled chicken, or roasted vegetables.
Notes
- Add liquid smoke or smoked cheddar for a deeper smoky flavor.
- Mix in cream cheese with the sauce for extra creaminess.
- For crunch, top with buttered breadcrumbs before baking.
- Assemble ahead, refrigerate, and bake when ready for convenience.