This easy ham and potato breakfast casserole is creamy, cheesy, and topped with crunchy cornflakes—ready in minutes for a delicious bite every time!
Preheat oven to 350°F. Grease an 8x11” or 9x9” baking dish. In a skillet, melt 2 tbsp butter and sauté onion until soft.
Gradually whisk in flour to form a roux. Slowly add broth and milk, whisking until thickened. Stir in garlic powder, salt, and pepper to taste.
Stir in ½ cup cheddar until melted.
Mix potatoes and ham with sauce, transfer to dish, cover, and bake for 60-65 minutes.
Before baking ends, mix crushed cornflakes with melted butter. Remove foil, sprinkle with cheese, top with buttered cornflakes, and bake until golden.
Bake uncovered for 10-15 minutes. Let rest for 10 minutes to thicken, then garnish with fresh parsley before serving.