This recipe is a pumped-up version of the classic Mississippi Mud Potatoes casserole. While the original recipe is great comfort food, I wanted to give it more punch so I added some savory ingredients: Worcestershire sauce, apple cider vinegar, hot paprika, Dijon mustard, and a bit of salt and pepper. Wow, that kicked the flavor up a few notches! I also substituted ham for the bacon, and Greek yogurt for the mayonnaise for some extra tang. Give it a try, I think you'll like it!
Why Tamper with a Classic?
Sometimes you just want plain, simple, comfort food. But sometimes you crave something that's going to wake your tongue up! So I looked for ingredients that are commonly paired with ham and potatoes, and experimented with them until I got a flavor profile that I liked.
Ingredients You'll Need
- Potatoes (We prefer red potatoes, but you can use any other variety.)
- An onion (Use any size you want—you know how much onion you like!)
- Ham (Or go with bacon if you want something closer to the original.)
- Sharp Cheddar cheese (Or use your favorite cheese!)
- Hot Paprika (Use regular paprika if you want less heat.)
- Dijon mustard (Or yellow, or brown, or whole grain, or...)
Did you notice a theme there? The recipe below is how I make the recipe, because that's the way (uh-huh-uh-huh) we like it (uh-huh-uh-huh). If you want to mix it up and put your own spin on it, go right ahead. It's your food, have fun with it!
How to Make Savory Ham and Potato Casserole
Prep the Ingredients
The first thing you'll want to do is prep all your ingredients. And it's not just slicing and dicing, it includes measuring all your dry and liquid ingredients. That's called mise en place: everything in place. You've got everything ready so you don't have to go looking for that spice or sauce while you're cooking—you just grab it and dump it in!
I've got a lot of these little pinch bowls so that I can have each ingredient in its own container. That way I can be sure that I've got everything ready. I used to put all the spices in one bowl, all the liquid ingredients in another, etc. (With a separate bowl for each recipe step.) But after the 50th time I poured a bowl into the pan and realized that I had forgotten to put the soy sauce in the bowl, I went to separate bowls. And that also allows me to do a quick check: count the ingredients in the recipe, then count the bowls.
Here are my prepped recipes. Top row: Potatoes, ham, and onions. Middle row: salt and pepper (okay, I cheated and used one bowl for them) and paprika. Bottom row: yogurt, mustard, apple cider vinegar, and Worcestershire sauce.
Yes, that's a lot of potatoes! Dicing eight cups of potatoes is going to take a while, unless you've got one of those magic food processors with a dicing blade. Dicing the ham and onions is pretty quick, and the rest is just measuring.
Do the Onions First!
Here's a neat trick! Chop the onions first and put them in the pan with some oil. Stir them around until they start cooking, then turn the pan down to low and go prep the rest of the ingredients. Stir them around a bit every five minutes or so. (You'll need to take some breaks from all those potatoes!) The slow cook will result in nicely caramelized onions! When they're done, put them into a large bowl that will fit all the potatoes, with enough room for mixing.
Cook the Potatoes
Add a bit more oil to the pan and sauté the potatoes until they're nicely browned. Unless you've got a really big pan, you're going to need to do this in batches. As with the dicing, the potatoes are going to be the longest part of the cooking!
Mix It All Up
Dump the potatoes into the bowl with the onions, then add all the rest of the ingredients. Get a big spoon and mix it well. Congratulations, your daily workout is done!
Pour and Bake
Pour everything into a high-sided baking pan and bake for 30 minutes at 350° F. Here it is ready to go into the oven! If you want even more cheese, when it's done cooking pull it out of the oven, sprinkle more cheese on top, put it back in, and bake for 5 to 10 minutes until the cheese is melty and bubbly.
Let It Rest, Then Serve!
Here's the finished casserole, with all that wonderful cheese on top. I always let my casserole rest for 5 or 10 minutes after taking it out of the oven.
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📖 Recipe Card
Savory Ham and Potato Casserole
- 8 cups potatoes diced
- 1 medium onion diced
- 1 pound ham diced
- 16 ounces sharp Cheddar cheese shredded
- 1 cup plain Greek yogurt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 350°F.
- Heat one tablespoon of oil in a large pan over medium-high heat. Add the onions and sauté for about 5 minutes, until they turn translucent. Remove the onions from the pan and place in a large bowl.1 medium onion
- Add the potatoes to the pan and sauté until they're nicely browned. (Unless you've got a really large skillet, you'll need to do this in batches.) Add the potatoes to the bowl with the onions.8 cups potatoes
- Add the rest of the ingredients to the bowl and mix well.1 pound ham, 16 ounces sharp Cheddar cheese, 1 cup plain Greek yogurt, 2 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper
- Pour the mixture into a 9x13 baking pan and bake for 30 minutes.
- If you want even more cheese, remove the pan from the oven, sprinkle more cheese on top, return to the oven, and bake 5 to 10 minutes until the cheese is melty and bubbly.
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com