Ham and Mashed Potato Casserole

This Ham and Mashed Potato Casserole is an easy and delicious way to use up leftover mashed potatoes. The leftover potatoes are layered in a casserole dish with cheese, cooked ham and a crispy cheese and almond flour topping.

Topping:
1-2 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. almond flour

Casserole:
4 cups leftover potatoes, mashed, preferrably undressed
⅓ cup all-purpose flour, unbleached
⅓ cup Parmesan cheese, freshly grated
½ tsp. sea salt
2 dashes black pepper, freshly cracked
1 large egg
¾ cup cooked ham, cubed (100-150 g)
1 cup Fontina or Gruyère cheese, shredded
1-2 Tbsp. butter

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease and flour a medium 8½x4½" (21x11 cm) baking dish.

Prepare the Topping:
In a small bowl mix together the Parmesan cheese and almond flour. Set aside.

Prepare the Casserole:
In a large bowl add the mashed potatoes, flour, Parmesan cheese, salt, pepper and egg. Mix to combine.

Transfer ½ of the mixture to the prepared baking dish and spread it evenly on the bottom and up half the sides of the baking dish.

Sprinkle the cubed ham  on top of the potatoes. Sprinkle the shredded cheese and top with the remaining mashed potato mixture.

Sprinkle the cheese mixture on top and dot with butter in several spots.

Bake in a preheated oven for 35-45 minutes or until browned on top.

Let sit 5-10 minutes before serving.

Makes 4 servings.

Cook's Notes:

• It's best to use mashed potatoes that haven't been dressed but those would work also. The main concern would be if there was too much butter in the leftover potatoes, it may become mushy. You would also need to be mindful about the seasonings.
• If needed to brown the top more, broil for 2-3 minutes.
• Leftovers should be stored covered or in an airtight container in the fridge. They will keep for up to 4 days in the fridge. Reheat covered in a low oven until heated through or in the microwave.
• The casserole can be frozen, be sure to cool it completely in the baking dish, then cover it with plastic wrap and again with foil. It will keep in the freezer for up to 1 month. Thaw overnight in the refrigerator. Bake in a low oven until warmed through.
• The casserole can be made ahead, be sure to cover the unbaked casserole and refrigerate, it will keep well for up to 24 hours in the fridge.

Nutritional Information:
Calories: 460kcal, Carbohydrates: 47g, Protein: 24g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 901mg, Potassium: 633mg, Fiber: 3g, Sugar: 2g, Vitamin A: 558IU, Vitamin C: 41mg, Calcium: 470mg, Iron: 2mg