Description

Craving a comforting, crowd-pleasing dish that transforms leftover ham into a cozy meal? What if you could combine tender potatoes, savory ham, and a creamy, cheesy sauce in one dish in just over an hour? Cheesy Ham & Potato Casserole is your answer—a 4.9-star-rated dish from 49 reviews, perfect for brunch, dinner, or using up holiday leftovers

Ingredients

Here’s the lineup for 10 servings. Each ingredient plays a key role, with swaps for flexibility.

Potatoes (2 lbs, 915g, Russet or Yukon Gold): Provide hearty texture and starch. Sub: Sweet potatoes or red potatoes.
Cubed ham (2 cups, 300g, 8 oz): Adds savory, smoky flavor. Sub: Cooked bacon, sausage, or mushrooms for vegetarian.
Sharp white cheddar cheese (1 1/2 cups, 150g, shredded, divided): Brings bold, melty flavor. Sub: Cheddar, gruyère, or vegan cheese.
Unsalted butter (3 tablespoons, 43g): Creates a rich sauce base. Sub: Olive oil or vegan butter.
Yellow onion (3/4 cup chopped, 100g, 1/2 large onion): Adds savory depth. Sub: Shallots or leeks.
Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
Salt (3/4 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Smoked paprika (1/2 teaspoon): Provides smoky depth. Sub: Regular paprika or chili powder.
Ground mustard (1/2 teaspoon): Adds tangy warmth. Sub: Dijon mustard or omit.
Dried parsley (1 teaspoon, or 2 teaspoons fresh): Brings herby freshness. Sub: Dried/fresh thyme or chives.
All-purpose flour (3 tablespoons, 24g): Thickens the sauce. Sub: Gluten-free flour or 1.5 tablespoons cornstarch.
Whole milk (2 cups, 480ml): Creates creamy sauce. Sub: Half-and-half, plant-based milk, or heavy cream.
Optional garnishes: Fresh parsley, green onion, chives, or hot sauce for flavor and flair. Sub: Cilantro or a sprinkle of paprika.

These ingredients are pantry-friendly and budget-conscious, creating a wholesome, comforting dish.

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Instructions

Ready to start? You’ll need a medium pot, large skillet or saucepan, and a 9×13-inch (or 3-4-quart) oven-safe dish. These steps are simple, with tips for success.

Prep the potatoes: Peel 2 lbs potatoes and cut into 3/4-inch pieces (just over 6 cups). Place in a medium pot, cover with water, and bring to a boil. Boil for 5-6 minutes until slightly softened but not fully tender. Drain. Tip: Cut potatoes evenly for uniform cooking; don’t overcook to avoid mushiness.
Assemble the base: Grease a 9×13-inch or 3-4-quart oven-safe dish. In the dish, combine drained potatoes, 2 cups cubed ham, and 1 cup shredded white cheddar. Gently toss to mix. Set aside. Tip: Use a spatula to toss gently and avoid breaking potatoes.
Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet under the dish in the oven to catch drips.
Make the sauce: In a large skillet or saucepan over medium heat, melt 3 tablespoons butter. Add 3/4 cup chopped onion and 3 minced garlic cloves; cook, stirring occasionally, for 3 minutes until onions soften. Stir in 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground mustard, 1 teaspoon dried parsley, and 3 tablespoons flour until combined and flour absorbs liquid. Reduce heat to low and slowly stir in 2 cups milk. Simmer for 3-5 minutes until thickened to a gravy-like consistency. Taste and adjust seasonings if desired. Tip: Stir constantly when adding milk to prevent lumps.
Combine and bake: Pour the warm sauce over the potato-ham mixture and toss gently to coat. Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining 1/2 cup cheese on top, and bake uncovered for 5-10 minutes until cheese is melted and casserole is bubbling at the edges. Tip: Ensure sauce coats all ingredients for even flavor.
Serve: Garnish with optional parsley, green onion, chives, or a drizzle of hot sauce. Serve warm. Tip: Let cool for 5 minutes for easier serving.