This Twice Baked Potato Casserole is pure comfort food, and great for using up any leftover mashed potatoes and ham.
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.
- 9"x13" baking dish
- 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
Lightly grease a 2 1/2 to 3 quart or 9"x13" baking dish and preheat the oven to 375 °F.
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.
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.