Cheesy Ham and Potato Casserole
Posted: 03/01/21
Updated: 02/02/23
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Cheesy ham and potato casserole is the perfect simple weeknight dinner! A rich and creamy cheese sauce pairs beautifully with savory ham and buttery potatoes. With just a few easy steps and ingredients, you’ll have yourself a delicious and cozy meal.
What Makes This Recipe So Good
- It comes together in a few easy steps! Melt your cheese sauce, then layer everything in a dish, bake, and enjoy!
- It’s warm, cheesy, gooey, and delicious. This cheesy ham and potato casserole will be your new favorite comfort dish, I promise.
- Casseroles in general are great for a crowd, but this one specifically is excellent. Bring cheesy ham and potato casserole to your next potluck for a delicious dish everyone will love.
More Incredible Ham Recipes
Key Ingredients
Ham – This recipe is a great way to use up leftover ham! If you’re not using leftover ham, purchase a fully cooked boneless ham from the store.
Shredded Cheddar Cheese – I prefer a sharp cheddar cheese for this cheesy ham and potato casserole. But if sharp isn’t your thing, go ahead and use a medium or mild cheddar. If you want to make things super easy on yourself, buy it pre-shredded!
Potatoes – I used and LOVE Yukon gold potatoes for their creamy and buttery flavor. You can use any type of potatoes you’d like, though. White potatoes would also taste great in this casserole!
Chef’s Tips
- You can prep this casserole ahead of time and bake it later on. Assemble the entire casserole in your baking dish, cover it with plastic wrap and refrigerate it. When you’re ready to bake it, remove the plastic wrap, cover it with foil and cook as directed.
- I sliced my potatoes about 1/8 to 1/4 inch thick. Don’t slice them more than 1/4 inch thick, otherwise they might not cook fully through. You can even dice your potatoes into 1/4 inch cubes if you’d like!
- When making the cheese sauce for this ham and potato casserole, let the milk and flour mixture thicken before removing from the heat. If the sauce doesn’t seem thick enough just yet, don’t worry, adding the cheese will help with that.
More Easy Casserole Recipes
- Eggs Benedict Casserole
- Crockpot Breakfast Casserole
- The BEST Tater Tot Breakfast Casserole
- Mom’s Best Tuna Noodle Casserole
- Chicken Cordon Bleu Casserole
- Sweet Potato Casserole
- Poppy Seed Chicken Casserole
- Pork Chop Casserole
- Mexican Chicken Casserole
- Cheesy King Ranch Casserole
Cheesy Ham and Potato Casserole
A rich and creamy cheese sauce paired with savory ham and buttery potatoes for a simple and delicious breakfast or dinner dish.
servings
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion chopped
- 3 tablespoons all-purpose flour see Notes
- 2 pounds potatoes sliced, divided, see Notes
- 1 ½ cups diced ham fully cooked, divided
- 1 ½ cups milk see Notes
- 1 cup cheddar cheese shredded
Equipment
- large baking dish 9×11 or 9×13
- Small saucepan
- Aluminum Foil
Instructions
- Preheat oven to 400° Fahrenheit.
- Melt butter in a saucepan over medium heat. Add in chopped onion. Cook for 5 minutes or until soft. Add in all-purpose flour. Stir and cook for 2 minutes.
- Pour in milk. Stir and reduce heat. Simmer until sauce thickens, about 3-4 minutes. Remove from heat, then stir in cheese until melted.
- Place half of sliced potatoes in baking dish. Top potato layer with half of cubed ham. Repeat layers for remaining potatoes and ham. Pour cheese sauce over top layer. Top with additional 1/4 cup shredded cheddar cheese if desired.
- Cover baking dish with foil. Bake for 45-50 minutes, or until potatoes are fork tender. Remove foil and cook for another 20-25 minutes, until cheese is brown and bubbly.
Notes
- Potatoes: Yukon gold and yellow potatoes work best in this recipe, though any white potato will work.
- Milk: I used whole milk for an incredibly rich cheese sauce, but you can use 2% milk if you’d like.
- Make it Gluten Free: Use gluten-free flour instead of all-purpose flour in the cheese sauce.
Nutrition Information
Serving: 1serving, Calories: 315kcal, Carbohydrates: 35g, Protein: 15g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 558mg, Potassium: 774mg, Fiber: 4g, Sugar: 5g, Vitamin A: 408IU, Vitamin C: 31mg, Calcium: 232mg, Iron: 2mg, Net Carbs: 31g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Very good. I made it without onions, as my husband doesn’t like them.
Glad you were able to adjust! Thanks so much for the review!
This is so good! Highly recommend!
Thank you so much, Amy! So glad you enjoyed it!
In a word: Yum. Simple ingredients that I had on hand thanks to hubby bringing home a x-mas cooked ham from work and had a couple of large Russet potatoes on hand. Smelled amazing while cooking, and tasted so good. I did add pepper to the sauce and greased the dish with a little butter to mitigate any possibility of sticking to the dish (it didn’t).
Yay, so glad it was yum! Thanks so much for the great review, Kat!
Absolutely fantastic! My family loved it, and it has become a regular meal. The one thing I do differently is parboil the potatoes about 10 minutes first.
So glad you all enjoy it so much, and thank you for the suggestion!
I wanna try this but I cannot eat onion. 🙁 And could one use canned sliced new potatoes?
Hi, Nim! You can leave out the onions, that’s no problem. As for the canned potatoes, we didn’t test this recipe with those so we can’t say for sure if they’ll work. If you try it, please let us know how it turns out! Keep in mind that the canned potatoes will contain more moisture so they may need to cook longer (but be careful not to burn the rest of the dish). They’re also most likely salted, so they may make the dish pretty salty.
Not something I would make again. No flavor literally tastes like plain potatoes with ham in it
We’re so sorry you had this experience, Jeannette, but thank you for the honest feedback.
Loved it!!!
So glad you enjoyed it! 🙂
Made this several times for my teenage grandsons. They love it. While it resembles my Mom’s, hers did not have the sauce prepared together. This is so much better.
So glad you and your family enjoyed this recipe!
Thank you for a delicious recipe My family throughly enjoyed every bite! Merry Christmas 😇🎄
We’re so glad to hear it! Merry Christmas to you, as well. 🙂
Hi there!! I have a hard time to get the sauce to thicken! Any tips?
Hi! You can try adding a touch more flour, and make sure your heat is low enough. It should be just a simmer, and depending on a number of factors you may need a few more minutes over low heat than we did. You could also increase the amount of cheese you add in the next step, which should help it thicken more overall, too!