A great way to use leftover ham. Baked cheesy potatoes with ham and corn.

LINDYSUE
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

  • Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.

  • Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Nutrition Facts

452 calories; 27.4 g total fat; 76 mg cholesterol; 1271 mg sodium. 33 g carbohydrates; 21 g protein; Full Nutrition

Reviews (478)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2007
I made this last Christmas/New Years and thought it was good, but not great. This year, I tweaked it and it is excellent! I cubed 4 small-medium potatoes but only boiled them maybe 9 minutes and then mixed them with the ham, one 11-oz can of mexi-corn, and ½ pkg frozen chopped broccoli. For the sauce, I cooked 1/4 cup chopped onions and two stalks of celery (sliced) in the 1/4 cup butter. To that, I added 1/3 cup of flour, 2 cups of milk, a few good shakes of pepper, maybe ½ tsp of garlic powder and ½ tsp of cayenne. I also added around a cup or so of shredded cheddar to make it a nice tasty cheese sauce. I mixed the sauce with the other ingredients, poured into a greased 9x13 dish, and topped with another 1½ cups of cheddar. Awesome! Thanks again, Lindysue! I've found the way to prepare it for my family! Read More
(419)

Most helpful critical review

Rating: 3 stars
11/08/2007
I only used this recipe as a basic guideline. After reading several reviews of how it turned out like soup I decided to not boil the potatoes. I chopped a whole onion in the food processor and sautéed it olive oil until translucent. I then added 4 potatoes that I scrubbed and left the skin on and cut into cubes to the pan with the onions and then added a bit of fresh crushed garlic. I browned the potatoes on the stove and covered them I did not want them to get too done as they were still going to be baked. I then cut the ham into little pieces. I had leftover spiral ham so that was easy enough. Because I had about 4 cups of potatoes and 4 cups of ham I used 2 cups of milk and 16oz of Velveeta in the saucepan on the stove while the potatoes were cooking. While the mike and cheese were melting I added Hungarian paprika garlic powder onion powder & ground mustard to the cheese milk mixture. Once this was done I took the potatoes off the heat and put into a huge bowl and added the ham and I decided to add a bit of real cheese so I diced a bit of real sharp cheddar into the bowl and tossed everything together with a spatula. I then sprayed the 11 x7 pan and put in the mixture and then poured the cheese sauce on top and put into the oven. Now this was still way soupy. I used double the ingredients that the recipe called for and only 1/4th as much milk and it was still soupy so I let it bake uncover for an hour and for the last 15 mins I added bread crumb Read More
(17)
586 Ratings
  • 5 star values: 322
  • 4 star values: 198
  • 3 star values: 52
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
01/04/2007
I made this last Christmas/New Years and thought it was good, but not great. This year, I tweaked it and it is excellent! I cubed 4 small-medium potatoes but only boiled them maybe 9 minutes and then mixed them with the ham, one 11-oz can of mexi-corn, and ½ pkg frozen chopped broccoli. For the sauce, I cooked 1/4 cup chopped onions and two stalks of celery (sliced) in the 1/4 cup butter. To that, I added 1/3 cup of flour, 2 cups of milk, a few good shakes of pepper, maybe ½ tsp of garlic powder and ½ tsp of cayenne. I also added around a cup or so of shredded cheddar to make it a nice tasty cheese sauce. I mixed the sauce with the other ingredients, poured into a greased 9x13 dish, and topped with another 1½ cups of cheddar. Awesome! Thanks again, Lindysue! I've found the way to prepare it for my family! Read More
(419)
Rating: 5 stars
01/04/2007
I made this last Christmas/New Years and thought it was good, but not great. This year, I tweaked it and it is excellent! I cubed 4 small-medium potatoes but only boiled them maybe 9 minutes and then mixed them with the ham, one 11-oz can of mexi-corn, and ½ pkg frozen chopped broccoli. For the sauce, I cooked 1/4 cup chopped onions and two stalks of celery (sliced) in the 1/4 cup butter. To that, I added 1/3 cup of flour, 2 cups of milk, a few good shakes of pepper, maybe ½ tsp of garlic powder and ½ tsp of cayenne. I also added around a cup or so of shredded cheddar to make it a nice tasty cheese sauce. I mixed the sauce with the other ingredients, poured into a greased 9x13 dish, and topped with another 1½ cups of cheddar. Awesome! Thanks again, Lindysue! I've found the way to prepare it for my family! Read More
(419)
Rating: 5 stars
08/16/2003
Much better if you use 1/4 cup chopped onion 1/4 tsp minced garlic and 1 Tsp Spicy Season All and saute with the parsley and 1/2 Tsp marjoram in the butter before adding the flour and milk. Also add 1/2 cup melted Velveetta cheese after you add the above said mixture to the ham potatoes and corn. I tossed everything in the casserole dish 1/2 way through cooking then added 1 cup of shredded cheese to the top of the casserole. Turned out just wonderful!! I used quite a bit more pepper than the recipe called for but WOW what a dish! WHole family loved it! Don't be fooled with the spicy season all. It won't make the dish too spicy or salty. Just great! Read More
(181)
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Rating: 5 stars
06/13/2003
This was very good but would have been better if I had cubed the potatoes and then sauteed them instead of boiling them and left the skin on. Be sure to use red or yellow potatoes for this because baking potatoes don't have the right texture which is important to this dish. Also try using a can of mexicorn for more color and flavor and using pepperjack cheese instead of processed cheese. Overall a good recipe even as is. Hubby asked for seconds (rare even with my good cooking skills). Read More
(148)
Rating: 5 stars
02/02/2006
Very flavorful Casserole! Best I made in a long time. I made this twice now Once as written which was awesome. Second time I replaced potatos with egg noodles and subsituted peas in place of corn. Great taste either way. Thanks for a wonderful new family favorite! Read More
(47)
Rating: 5 stars
01/06/2004
This is very good. Especially if you like country gravy-type recipes. I like to use cheddar cheese. Cook all in an iron skillet and then throw that in the oven. One dish recipe! Read More
(45)
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Rating: 4 stars
10/06/2006
really good basic recipe I added a half of a can of french fried onions to the casserole and the other half over top before baking this gave it texture and flavour Read More
(41)
Rating: 5 stars
04/25/2003
Good recipe! I added garlic to the gravy and blended in some cheddar cheese before baking as well. Used cheddar on top rather than processed cheese. Will certainly make again. Read More
(40)
Rating: 5 stars
04/25/2003
This was a good recipe similar to one that I've made using canned cream of chicken soup. I like this one MUCH better. The only thing I did differently was add 1 teaspoon granulated chicken boullion and 1/2 teaspoon garlic salt to the sauce and instead of putting the cheese on top I just mixed it right in with the ham and potatoes. Loved it!! Read More
(37)
Rating: 5 stars
05/21/2003
I give this recipe 5 stars for what it is. A casserole is not supposed to be "WOW!" it is supposed to be simple tasty & filling and this was all 3..thanks! Read More
(32)
Rating: 3 stars
11/08/2007
I only used this recipe as a basic guideline. After reading several reviews of how it turned out like soup I decided to not boil the potatoes. I chopped a whole onion in the food processor and sautéed it olive oil until translucent. I then added 4 potatoes that I scrubbed and left the skin on and cut into cubes to the pan with the onions and then added a bit of fresh crushed garlic. I browned the potatoes on the stove and covered them I did not want them to get too done as they were still going to be baked. I then cut the ham into little pieces. I had leftover spiral ham so that was easy enough. Because I had about 4 cups of potatoes and 4 cups of ham I used 2 cups of milk and 16oz of Velveeta in the saucepan on the stove while the potatoes were cooking. While the mike and cheese were melting I added Hungarian paprika garlic powder onion powder & ground mustard to the cheese milk mixture. Once this was done I took the potatoes off the heat and put into a huge bowl and added the ham and I decided to add a bit of real cheese so I diced a bit of real sharp cheddar into the bowl and tossed everything together with a spatula. I then sprayed the 11 x7 pan and put in the mixture and then poured the cheese sauce on top and put into the oven. Now this was still way soupy. I used double the ingredients that the recipe called for and only 1/4th as much milk and it was still soupy so I let it bake uncover for an hour and for the last 15 mins I added bread crumb Read More
(17)