Ham and Potato Casserole is a creamy, cheesy, and hearty dish that’s perfect for breakfast, brunch, or dinner. This comforting recipe combines tender potatoes, savory ham, and a rich cheese sauce baked to perfection.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Great for using leftover ham
- Perfect for feeding a crowd
- Deliciously creamy and cheesy
- Ideal for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Russet or Yukon Gold)
- Cooked ham, diced
- Onion, finely chopped
- Garlic, minced
- Butter
- Flour
- Milk or heavy cream
- Cheddar cheese, shredded
- Salt and pepper
- Paprika (optional)
- Parsley (for garnish)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a baking dish.
- Prepare the Potatoes: Peel and slice the potatoes into thin rounds.
- Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add onions and garlic, cooking until softened. Stir in flour and cook for a minute before gradually whisking in milk. Cook until thickened, then stir in cheese until melted.
- Assemble the Casserole: Layer half of the potatoes in the baking dish, followed by half the ham and cheese sauce. Repeat layers.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden.
- Serve: Garnish with parsley and let it cool slightly before serving.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Variations
- Spicy Kick: Add diced jalapeños or red pepper flakes.
- Different Cheese: Swap cheddar for Gruyère, Monterey Jack, or Swiss.
- Vegetable Additions: Include peas, mushrooms, or bell peppers.
- Healthier Version: Use low-fat milk and reduced-fat cheese.
- Gluten-Free Option: Use cornstarch instead of flour to thicken the sauce.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble it a day ahead, store it in the fridge, and bake when ready.
Can I use frozen potatoes?
Yes, but thaw and drain them before layering.
What’s the best type of ham for this recipe?
Leftover baked ham or store-bought diced ham works perfectly.
Can I add eggs to make it a breakfast casserole?
Absolutely! Whisk 4-6 eggs and pour over the layers before baking.
How do I prevent the potatoes from turning brown?
Soak them in cold water after slicing and dry well before layering.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better.
How do I make it extra creamy?
Use heavy cream instead of milk and add extra cheese.
What can I serve with this casserole?
A fresh green salad, roasted vegetables, or a side of crusty bread pair well.
Can I cook this in a slow cooker?
Yes! Cook on low for 6-7 hours or on high for 3-4 hours.
How can I make this dish low-carb?
Substitute potatoes with cauliflower or turnips.
Conclusion
Ham and Potato Casserole is a comforting, cheesy, and satisfying dish that’s easy to prepare and perfect for any occasion. Whether you’re using leftover ham or making it from scratch, this recipe is sure to become a family favorite!
Print
Ham and Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole, Dinner
- Method: Baked
- Cuisine: American
Description
A creamy, cheesy, and hearty casserole loaded with tender potatoes and savory ham. A great way to use up leftover ham!
Ingredients
Units
Scale
- 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 2 cups cooked ham, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella (optional)
- 1/2 cup sour cream
- 1/2 cup crushed Ritz crackers or breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
1. Preheat & Prepare:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large pot, bring salted water to a boil and cook diced potatoes for 5-7 minutes, until just fork-tender. Drain and set aside.
2. Make the Sauce:
- In a saucepan over medium heat, melt butter. Add onions and garlic, sautéing until soft (about 3 minutes).
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk and chicken broth, stirring until thickened.
- Add salt, pepper, garlic powder, onion powder, and paprika. Remove from heat.
- Stir in 1 cup of cheddar cheese, mozzarella (if using), and sour cream until smooth.
3. Assemble the Casserole:
- In a large bowl, combine the cooked potatoes and diced ham. Pour the cheese sauce over the mixture and stir to coat.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
4. Add the Topping & Bake:
- In a small bowl, mix crushed crackers (or breadcrumbs) with melted butter. Sprinkle over the casserole.
- Bake uncovered for 25-30 minutes, or until bubbly and golden brown.
- Let sit for 5 minutes before serving
Notes
- Add frozen peas or broccoli for extra veggies.
- Use leftover mashed potatoes instead of diced for a creamy version.
- Swap cheddar for Colby Jack, Gruyère, or Swiss cheese for a different flavor.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
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