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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.

Overhead view of a casserole dish full of ham and potato casserole, with one scoop transferred to a plate.

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.

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.
One serving of cheesy ham and potato casserole being spooned out of the casserole dish

More Easy Casserole Recipes

Overhead angle of cheesy ham and potato casserole in a white casserole dish, with one serving scooped onto a white plate
Recipe By: Sam Guarnieri
4.81 from 21 votes

Cheesy Ham and Potato Casserole

Prep 15 minutes
Cook 1 hour 20 minutes
Total 1 hour 35 minutes
A rich and creamy cheese sauce paired with savory ham and buttery potatoes for a simple and delicious breakfast or dinner dish.
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6 servings

Equipment

  • large baking dish 9×11 or 9×13
  • Small saucepan
  • Aluminum Foil

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

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.
    Onion in a saucepan
  • Pour in milk. Stir and reduce heat. Simmer until sauce thickens, about 3-4 minutes. Remove from heat, then stir in cheese until melted.
    Cheesy onion sauce in a saucepan
  • 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.
    Cheesy potato and ham casserole, uncooked, in a white casserole dish
  • 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.
  • 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.

Approximate Information for One Serving

Serving Size: 1servingCalories: 315calProtein: 15gFat: 13gSaturated Fat: 7gTrans Fat: 0.2gCholesterol: 51mgSodium: 558mgPotassium: 774mgTotal Carbs: 35gFiber: 4gSugar: 5gNet Carbs: 31gVitamin A: 408IUVitamin C: 31mgCalcium: 232mgIron: 2mg
Nutrition Disclaimers
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.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

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40 Comments

  3. 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).5 stars

    Reply

  4. 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.5 stars

    Reply

    1. 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.

      Reply

  8. 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.5 stars

    Reply

    1. 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!

      Reply

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