Real Recipes From Real Home Cooks ®

ham and potato casserole

(3 ratings)
Recipe by
Elin Criswell
Georgetown, TX

In 1981 I attended the year-long program at His Hill Bible School in Comfort, Texas. We were especially blessed because the cook, Brian Funk, was not only a graduate of the Culinary Institute of America, but also a French cooking school! Brian later married the nurse, Roanne Hiser, and they moved on to other ministries. While he was at His Hill, Brian served a dish similar to this one. In 1990, the Funks published their cookbook, "Come On, Let's Eat" (now in it's 4th edition). This recipe is based on the "Gourmet Potatoes" from their cookbook. Making this dish brings back fond memories!

(3 ratings)
yield 8 serving(s)
prep time 1 Hr 30 Min
cook time 30 Min

Ingredients For ham and potato casserole

  • 3 lb
    red potatoes, small
  • 3 c
    cheddar cheese, grated
  • 1/2 c
  • 24 oz
    sour cream
  • 1 md
    onion, finely chopped, sauted
  • 1 1/2 tsp
  • 1/2 tsp
  • 4 c
    ham, cubed

How To Make ham and potato casserole

  • 1
    Cook the potatoes in the skins until done (do not overcook). Allow to cool. Slice into thin slices. Set aside.
  • 2
    Saute the onion in butter until tender. Add the grated cheese, stir until blended. Remove from heat, then add the salt, pepper and sour cream, mixing well.
  • 3
    Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.

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