Classic Idaho® Potato Ham Bake


  • 6 Idaho® potatoes, chopped
  • 10 ounces broccoli, steamed
  • 2 cups ham, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion, chopped
  • 1 cup mushrooms
  • 2 tablespoons butter, unsalted
  • 4 ounces cream cheese, softened
  • 1 1/2 cups medium cheddar cheese, grated


  1. In a sauce pan filled half way full of water, over medium heat, add the potatoes and cook until tender, about 8 to 10 minutes. Remove from the water and drain in a colander.
  2. In a large, heavy, non-stick skillet, heat the butter over medium heat and add the onions. Cook for 2-3 minutes and add the mushrooms and sauté until tender, and golden, about 3 to 5 minutes.
  3. Heat the oven to 350°
  4. Spray an 8x9” baking pan with nonstick cooking spray. Add the potatoes, ham, broccoli, and mushrooms, then sprinkle with salt and pepper.
  5. Pinch off chunks of the cream cheese and dollop the top of the casserole. Top with cheese.
  6. Bake at 350° for 25 to 35 minutes or until hot and bubbly!
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Yield: 4-6

Carrian Cheney
Food Blogger
Oh Sweet Basil

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