American
Ham and Cheddar Shredded-Potato Casserole
Hand-shredded russet potatoes bake with smoky ham, sharp Cheddar, onion, sour cream, and a light milk sauce beneath a crisp, deeply golden cheese crust.
8 servings · 30 minutes prep · 65 minutes cook
Ingredients
Potatoes and Ham
- 2 pounds russet potatoes, peeled and coarsely shredded
- 12 ounces thick-cut deli ham, cut into 1/2-inch dice
- 1 medium yellow onion, finely diced
Cheddar Sauce
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1 cup sour cream
- 3 cups shredded sharp Cheddar, divided
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons sliced chives
Directions
Rinse and Dry the Shreds
- Heat the oven to 375°F (190°C). Rinse the shredded russets in a colander until water runs nearly clear. Wrap in a clean towel and twist firmly until no more water drips; loosen the dry strands with your fingers.
Build the Cheddar Sauce
- Melt 3 tablespoons of the butter in a skillet over medium. Cook the onion for 6 minutes until translucent. Stir in the flour for 1 minute; whisk in warm milk gradually and simmer 3 minutes until lightly thickened. Cool 5 minutes, then whisk in the sour cream, salt, and pepper.
Fold Without Compacting
- Fold the dry potato shreds with the ham, sauce, two-thirds of the Cheddar, and half the chives. Butter a 9-by-13-inch pan with the remaining butter. Spread the mixture loosely and rake the top into shallow ridges.
Bake, Brown, and Rest
- Cover and bake for 30 minutes. Uncover, scatter with remaining Cheddar, and bake 20 to 25 minutes more, until bubbling, deeply golden, 165°F (74°C) at the center, and the central potato shreds are tender with no raw crunch when probed with a paring knife. If the center reaches 165°F/74°C before the shreds are tender, cover and continue baking in 5 to 10 minute intervals, then uncover for the final few minutes to refresh the cheese crust. Rest 10 minutes before portioning and finish with remaining chives.
