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Ham & Potato Casserole

Prep: 30 min, Cook 1 hr

Serves 8


  • 2 tablespoons unsalted butter (¼ stick)
  • 1 yellow onion finely diced
  • 3 tablespoons all-purpose flour
  • 1¼ cups whole milk or half-and-half
  • ½ cup chicken stock or chicken broth
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 pounds russet potatoes peeled and diced small
  • 2½ cups diced cooked ham
  • 4 ounces freshly shredded cheddar cheese (about 1 cup)


  1. Preheat the oven to 400°F. Grease a 9×13 inch baking dish with butter or non-stick cooking spray. Set aside.
  2. In a medium saucepan melt the butter. Add the diced onion and cook over medium heat until translucent.
  3. Sprinkle the flour over the cooked onion and stir to combine. Add in the milk, chicken stock, sea salt, black pepper, and garlic powder. Continue to heat, stirring often, until warmed through and slightly thickened.
  4. Spread the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the ham and potatoes.
  5. Cover and bake for 40-45 minutes.
  6. Remove from oven and top with shredded cheese. Continue to bake, uncovered for an additional 10-15 minutes or until the cheese is completely melted and the potatoes are tender.


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