Introduction

This Cheesy Ham & Potato Casserole is a comforting and satisfying dish that combines tender potatoes, savory ham, and melted sharp cheddar cheese. Perfect for family dinners or potlucks, it’s easy to prepare and full of rich flavors that everyone will love.

A close-up view of a creamy potato casserole in a white dish, showing three main layers: the bottom layer with soft diced potatoes in a light beige sauce, the middle layer with small pieces of pink ham mixed evenly, and the top layer with a golden-brown cheesy crust with melted cheese and crispy bits. The dish is garnished with fresh green parsley leaves scattered on top, and some black pepper sprinkled around. A silver spoon is scooping some of the casserole from the side, with creamy and chunky textures visible. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
2 cups (about 300g or 8 ounces) cubed ham
1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided
3 Tablespoons (43g) unsalted butter
3/4 cup (100g) chopped yellow onion (about half a large onion)
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
3 Tablespoons (24g) all-purpose flour
2 cups (480ml) whole milk
Optional garnish: chopped fresh parsley, green onion, chives, or hot sauce

Instructions

Step 1: Peel the potatoes and cut them into roughly 3/4-inch pieces to yield just over 6 cups. Place them in a medium pot and cover with water. Bring to a boil and cook for 5–6 minutes until slightly softened but not fully tender. Drain the potatoes.
Step 2: Grease a 9×13-inch or any 3–4-quart oven-safe dish. Add the warm, drained potatoes, cubed ham, and 1 cup of shredded cheddar cheese. Gently toss everything together and set aside.
Step 3: Preheat your oven to 375°F (191°C).
Step 4: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until the onions soften. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour. Mix well until the flour absorbs the liquid.
Step 5: Reduce the heat to low and slowly stir in the milk. Simmer the sauce for 3–5 minutes until it thickens to a gravy-like consistency. Remove from heat and adjust seasoning as needed.
Step 6: Pour the warm sauce over the ham and potatoes in the casserole dish. Toss gently to coat evenly.
Step 7: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and bake uncovered for an additional 5–10 minutes until the cheese melts and the casserole bubbles around the edges.
Step 8: Remove from the oven and garnish with your choice of fresh parsley, green onion, chives, or a drizzle of hot sauce before serving.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture, or Russet potatoes for a fluffier bite.
For extra richness, substitute half of the whole milk with heavy cream.
Add cooked vegetables like peas or broccoli for added color and nutrition.
Swap the sharp white cheddar for smoked gouda or gruyere for a different flavor profile.
Make it spicier by mixing in a pinch of cayenne pepper with the spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, cover the casserole with aluminum foil and warm it in a 350°F (177°C) oven for about 20 minutes, or until heated through. You can also reheat individual servings in the microwave.

How to Serve

A white round dish with two handles is filled with a creamy baked casserole. The top layer is golden brown melted cheese with small browned spots, speckled with chopped green parsley and black pepper. Under the cheese, there are visible pieces of cubed potatoes in a light tan sauce mixed with small bits of pink ham. The casserole looks thick and creamy with a slightly bubbly texture on the surface. Next to the dish, there is a small white bowl filled with fresh green parsley leaves, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover ham for this casserole?

Yes, leftover ham works perfectly in this recipe. Just cube it and add it to the casserole as directed.

Can I make this casserole ahead of time?

Absolutely. Prepare the casserole up to step 6, then cover and refrigerate. Bake as directed when ready to serve, adding a few extra minutes to the baking time if baking from cold.

Cheesy Ham & Potato Casserole Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Cheesy Ham & Potato Casserole is a comforting, hearty dish featuring tender potatoes and savory ham baked in a creamy, cheesy sauce. Perfect for a family dinner or meal prep, it combines simple ingredients with straightforward steps to deliver a rich and flavorful casserole with a golden, melted cheese topping.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Potatoes and Ham

2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
2 cups (about 300g or 8 ounces) cubed ham
1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided

Sauce and Seasoning

3 Tablespoons (43g) unsalted butter
3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
3 Tablespoons (24g) all-purpose flour
2 cups (480ml) whole milk
Optional for garnish: chopped fresh parsley, green onion, chives, or hot sauce

Instructions

Prepare Potatoes: Peel the potatoes and cut into approximately 3/4-inch pieces, aiming for just over 6 cups chopped. Place them in a medium pot, cover with water, and bring to a boil. Boil for 5 to 6 minutes until slightly softened but not fully tender. Drain the potatoes well.
Combine Potatoes, Ham, and Cheese: Grease a 9×13-inch or an oven-safe 3–4-quart casserole dish. Add the warm, drained potatoes, cubed ham, and 1 cup of shredded cheese. Gently toss everything together to mix evenly and set the dish aside.
Preheat Oven: Preheat your oven to 375°F (191°C).
Make the Sauce: Melt the butter in a large skillet or saucepan over medium heat. Add chopped onion and minced garlic; cook, stirring occasionally, until onions are softened, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until well combined and the flour absorbs the liquid. Reduce heat to low and slowly stir in the milk. Simmer the sauce gently for 3 to 5 minutes, stirring often, until it thickens to a gravy consistency. Remove from heat and adjust seasonings if desired.
Combine Sauce and Casserole: Pour the warm sauce evenly over the ham and potato mixture in the casserole dish. Toss gently to coat all the ingredients in the creamy sauce.
Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Add Cheese and Finish Baking: After 30 minutes, remove the foil and sprinkle the remaining 1/2 cup of shredded cheese evenly on top. Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes until the cheese melts and the casserole bubbles around the edges.
Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley, green onion, chives, or a drizzle of hot sauce according to preference. Serve warm.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to one week. To reheat the entire casserole, cover it with foil and warm it in a 350°F (177°C) oven for about 20 minutes until heated through.

Notes

Do not over-boil the potatoes; they should be slightly softened to hold their shape during baking.
Shredded sharp white cheddar cheese is recommended for the best flavor, but other cheeses can be substituted as preferred.
Adjust seasoning in the sauce after simmering to suit your taste.
Use fresh herbs as garnish for a bright, fresh flavor contrast.
Use a casserole dish large enough to hold 3 to 4 quarts to prevent overflow and ensure even cooking.
This dish reheats well and can be made ahead for meal prep.

Keywords: cheesy casserole, ham and potato casserole, baked potatoes with cheese, comfort food, easy casserole, family dinner recipe