PERKS Recipe Winner: Ham & Potato Casserole

It’s never too early to start thinking about leftovers. This recipe comes from Shellie K. out of Denver. She says this is a recipe she came up with for a last minute pot luck. It is a simple and delicious comfort food, and you can use some of that leftover Holiday ham.


  • 5 lb. bag of russet potatoes
  • 3 C cubed ham
  • 3 bunch of green onions – sliced
  • 2 C milk
  • 3 T corn starch
  • 2 T butter
  • 2 C sharp cheddar cheese – grated
  • 1 C provolone cheese – grated
  • 16 oz. container of sour cream
  • Fresh ground pepper and sea salt to taste


Parboil the potatoes in their skin. Remove from heat and blanch in cold water. Peel and dice into a large mixing bowl. Add cubed ham and sliced green onions.

Place the milk and corn starch in a medium size pot and stir until corn start is dissolved. Add butter.  Stir when sauce has thickened add sour cream, mix well. Add cheese and reduce heat. Once the cheeses have melted, pour into potato mixture. Mix well and put in a 13 x 9 baking dish. Sprinkle shredded cheese over the top, if desired, and cook at 350 degrees until potatoes are cooked through and the cheese is bubbly.

Enjoy with a green salad and some crusty bread.



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