Kittencal's Baked Potato Salad Casserole
by Tavolino
A versatile, creamy potato dish that can be served hot as a cheesy baked casserole or chilled as a classic potato salad. It is a crowd-pleasing comfort food perfect for gatherings.
Ingredients
- potatoes, cooked and cubed 2.25 kg
- mayonnaise 350 ml
- sour cream 350 ml
- melted butter 75 g
- garlic powder 5 g
- seasoning salt 5 g
- ground black pepper 3 g
- green onions, chopped 5 stalks
- small onion, finely chopped 1 piece
- cheddar cheese, cubed 170 g
- cheddar cheese, shredded 170 g
- cooked ham, chopped 300 g
Preparation
- 1
Preheat the oven to 175°C and grease a 13x9 inch baking dish.
- 2
In a large bowl, combine 350 ml mayonnaise, 350 ml sour cream, 75 g melted butter, 5 g garlic powder, 5 g seasoning salt, and 3 g ground black pepper.
- 3
Stir the mixture until smooth and well combined.
- 4
Add the 5 chopped green onions and 1 chopped small onion to the bowl and mix well.
- 5
Gently fold in 2.25 kg cooked potatoes, 170 g cubed cheddar cheese, and 300 g cooked ham.
- 6
Transfer the mixture into the prepared baking dish and spread it evenly.
- 7
Bake for 25-30 minutes until the casserole is hot and bubbling.
- 8
Remove from the oven and sprinkle with 170 g shredded cheddar cheese.
- 9
Return to the oven and bake for another 5-8 minutes until the cheese is melted.