Ingredients
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4 cups diced Halal ham (ensure no pork or bacon is used)
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4 large russet potatoes, peeled and cubed
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2 cups shredded cheddar cheese
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1 cup sour cream
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1 cup whole milk (or any dairy-free alternative if preferred)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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½ teaspoon paprika
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¼ teaspoon black pepper
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¼ teaspoon salt (adjust to taste)
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1 cup breadcrumbs (optional for topping)
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Fresh parsley or chives for garnish (optional)
Ingredient Highlights
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Halal Ham: Ensure that the ham is Halal-certified, which means it’s free from pork, bacon, or any non-Halal meats, making it suitable for all dietary preferences.
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Potatoes: Russet potatoes are perfect for casseroles as they break down and become creamy when baked, absorbing all the delicious flavors of the dish.
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Cheddar Cheese: Cheddar cheese adds a sharp and tangy flavor that pairs wonderfully with the creamy elements of this dish.
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Sour Cream: Adds richness and a slight tang to the casserole, balancing out the heaviness of the cheese and potatoes.
Instructions
Prepare the Potatoes:
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Cook the Potatoes: In a large pot, add the cubed potatoes and cover them with cold water. Bring the water to a boil and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly.
Make the Creamy Sauce:
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Sauté the Onion and Garlic: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
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Make the Roux: Sprinkle the flour over the onions and garlic and stir to form a paste. Cook for another minute, ensuring the flour is fully incorporated into the butter and onion mixture.
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Add the Milk and Sour Cream: Slowly whisk in the milk, making sure to eliminate any lumps. Add the sour cream and continue to whisk until the sauce is smooth and creamy.
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Season the Sauce: Stir in the paprika, salt, and black pepper. Let the sauce simmer on low heat for 3-4 minutes until it thickens slightly.
Assemble the Casserole:
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Combine Potatoes, Ham, and Sauce: In a large mixing bowl, combine the cooked potatoes, diced Halal ham, and shredded cheddar cheese. Pour the creamy sauce over the mixture and gently fold everything together until the potatoes and ham are coated with the sauce.
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Transfer to Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray, and then pour the potato and ham mixture into the dish. Spread it out evenly with a spatula.
Bake the Casserole:
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Top with Breadcrumbs (Optional): If you’d like a crispy topping, sprinkle breadcrumbs over the casserole before baking. This step is optional but adds a delightful crunch to the dish.
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Bake: Bake the casserole in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the top is golden brown and the casserole is bubbly. Check for doneness by inserting a fork into the center; it should come out easily.
Cool and Serve:
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Cool and Garnish: Allow the casserole to cool for 10-15 minutes before serving. Garnish with fresh parsley or chives for a pop of color and extra flavor.
Serve:
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Enjoy: Slice the casserole into squares or serve family-style. Enjoy this comforting dish with your favorite sides, such as a fresh green salad or steamed vegetables.
- Prep Time: 20minutes
- Cook Time: 1hour 20minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 15g