Ham and potato casserole is a creamy, cheesy, and comforting dish that’s perfect for breakfast, brunch, or dinner. With layers of tender potatoes, savory ham, and a rich cheese sauce, this easy recipe is a great way to use up leftover ham and feed a crowd.
Why You’ll Love This Recipe
- Creamy and cheesy – A rich sauce coats every bite
- Great for leftovers – A delicious way to use extra ham
- Easy to make – Simple ingredients and minimal prep
- Perfect for any meal – Serve for breakfast, brunch, or dinner
- Crowd-pleaser – Great for family gatherings and potlucks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon Gold potatoes, thinly sliced
- Cooked ham, diced
- Onion, chopped
- Butter
- All-purpose flour
- Milk or heavy cream
- Cheddar cheese, shredded
- Garlic powder
- Salt and pepper
- Paprika (optional for color)
- Parsley, chopped (for garnish)
Directions
- Preheat the oven – Set to 375°F (190°C). Grease a baking dish.
- Prepare the sauce – In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk, stirring until thickened. Add shredded cheese, garlic powder, salt, and pepper. Stir until smooth.
- Assemble the casserole – Layer half of the potatoes in the dish, followed by half the ham and onions. Pour half the cheese sauce over. Repeat the layers.
- Bake – Cover with foil and bake for 40 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbly.
- Garnish and serve – Let rest for 5 minutes before serving. Sprinkle with fresh parsley.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Spicy Kick: Add diced jalapeños or red pepper flakes.
- Extra Veggies: Mix in peas, bell peppers, or mushrooms.
- Different Cheeses: Try Swiss, Gruyère, or Monterey Jack.
- Healthier Version: Use skim milk and less cheese.
- Crunchy Topping: Add breadcrumbs or crushed crackers on top.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave in short bursts.
- Freezing: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
FAQs
Can I use frozen potatoes?
Yes, frozen hash browns or diced potatoes work well.
How do I prevent the potatoes from being undercooked?
Slice them thinly and bake long enough to soften completely.
Can I make this ahead of time?
Yes! Assemble and refrigerate overnight, then bake when ready.
What’s the best ham to use?
Leftover ham, deli ham, or even ham steak all work great.
Can I use evaporated milk instead of regular milk?
Yes, evaporated milk makes the sauce extra creamy.
How do I make this gluten-free?
Use gluten-free flour or cornstarch for the sauce.
What’s the best way to get a crispy top?
Broil for the last 2–3 minutes to brown the cheese.
Can I add eggs to make this a breakfast casserole?
Yes! Whisk 2–3 eggs into the cheese sauce before baking.
How do I make the sauce thicker?
Let the flour and butter cook longer before adding milk, or use extra cheese.
What side dishes go well with this?
A fresh salad, roasted vegetables, or a slice of crusty bread complement this dish.
Conclusion
Ham and potato casserole is a creamy, cheesy, and comforting meal that’s easy to make and perfect for any occasion. Whether using leftover ham or making it from scratch, this hearty dish is sure to be a family favorite. Enjoy it fresh out of the oven or save some for later—it’s just as delicious the next day!
Print
Ham and Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Ham and Potato Casserole is a creamy, cheesy, and comforting dish that’s perfect for breakfast, brunch, or dinner. Made with tender potatoes, savory ham, and a rich cheese sauce, this easy-to-make casserole is a great way to use up leftover ham!
Ingredients
- 3 cups russet potatoes (peeled and diced or sliced thin)
- 2 cups cooked ham (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme (optional)
- 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Prepare the Cheese Sauce
- In a medium saucepan, melt butter over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for another minute.
- Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden.
- Slowly whisk in the milk and heavy cream, stirring until the sauce thickens (about 3-5 minutes).
- Remove from heat and stir in 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until smooth.
- Assemble the Casserole
- Spread half of the potatoes evenly in the prepared baking dish. Top with half of the ham and cheese sauce.
- Repeat with the remaining potatoes, ham, and cheese sauce.
- Add Cheese and Topping
- Sprinkle the top with the remaining 1/2 cup cheddar cheese.
- If using, mix panko breadcrumbs with 1 tbsp melted butter and sprinkle over the casserole for extra crunch.
- Bake the Casserole
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
- Garnish and Serve
- Let the casserole cool for 5-10 minutes before serving.
- Sprinkle with fresh parsley and enjoy!
Notes
- You can use Yukon Gold or red potatoes instead of russet potatoes.
- Swap out cheddar for Gruyère or Swiss cheese for a different flavor.
- Add veggies like broccoli or bell peppers for more texture and color.
- Leftovers can be stored in the fridge for up to 3 days or frozen for later use.