This Twice Baked Potato Casserole is pure comfort food, and great for using up any leftover mashed potatoes and ham.

Notes:

To make ahead: prepare up to the point of baking. Cover with plastic wrap or foil and refrigerate up to 24 hours before baking as directed.

Prep
10 mins
Cook
30 mins
Serves
4
Ingredients
9

Equipment

  • 9"x13" baking dish

Ingredients

  • 3 cups ham, chopped
  • 3/4 lb Little Potatoes, baked and chopped
  • 2 cups leftover mashed potatoes
  • 1 1/2 cups cheddar cheese, shredded and divided
  • 3/4 cup light sour cream
  • 3/4 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

  • Step 1

    Lightly grease a 2 1/2 to 3 quart or 9"x13" baking dish and preheat the oven to 375 °F.

  • Step 2

    Add ham, chopped potatoes, mashed potatoes, 3/4 cup of cheddar cheese, onions, sour cream, heavy cream, salt, pepper and garlic powder to baking dish. Stir until combined.

  • Step 3

    Sprinkle with remaining 3/4 cup cheese and bake for 30 minutes or until bubbly at the edges. Let sit for five minutes before serving.