This Ham and Potato Casserole is the ultimate comfort food — layers of tender potatoes, savory ham, and a rich, creamy cheese sauce all baked together into one hearty, crowd-pleasing dish. It’s the kind of meal the whole family will ask for again and again!
A Deliciously Easy Casserole Recipe
This is one of those recipes I keep coming back to because it is just so simple to throw together and it uses ingredients I almost always have on hand. Whether you’ve got leftover holiday ham or you’re grabbing a package from the store, this casserole comes together beautifully. It’s budget friendly, family friendly, and the leftovers are honestly just as good — maybe even better — the next day! Serve it with a simple green salad and some Butter Swim Biscuits and you have a whole meal!
I’ve made this recipe three times in the last month and my family goes absolutely crazy for it. I brought a pan to my neighbor after she had surgery and she called me the next morning asking for the recipe. A definite keeper!
— Donna
Frequently Asked Questions
Can I use a different type of potato?
Absolutely! I usually use Yukon Gold potatoes because they have a naturally buttery flavor and they hold up really well during baking. Russet potatoes will also work great. I don’t recommend red potatoes as they can get a little too soft and watery. Whatever you have on hand and is within your budget is going to work just fine here.
Can I use frozen diced potatoes or hash browns?
Yes! If you are short on time, frozen diced potatoes or frozen hash browns are a fantastic shortcut. Just make sure they are thawed out as much as possible before assembling the casserole so they cook through evenly. This really cuts down on your prep time!
What kind of ham should I use?
This is a great recipe for leftover ham from the holidays — just dice it up and you are good to go! You can also grab a pre-diced ham package from the store or even slice up a ham steak. Whatever is easiest and most convenient for you will work perfectly here.
Can I make this ahead of time?
Yes! Like most baked dishes, you can assemble this the night before, cover it tightly with foil, and store it in the refrigerator. Then just pop it in the oven the next day. Since you are starting from a cold state, you will probably need to add an extra 10-15 minutes to the baking time.
Can I use a different cheese?
Of course! Sharp cheddar is my personal favorite because it gives you so much flavor, but Colby Jack, Gruyère, or even a Mexican blend would all be delicious here. Use your favorite or whatever you have in the fridge. Want a little kick? Try using a Pepper Jack cheese!
Can this be frozen?
I recommend freezing this before baking for the best results. Assemble everything, cover it very well to protect against freezer burn, and it will keep for up to 3 months. When you are ready to cook it, let it thaw overnight in the refrigerator and then bake per the directions, adding a few extra minutes as needed.
How do I store leftover Ham and Potato Casserole?
Allow it to cool fully, then transfer it to a covered airtight container and store it in the refrigerator for up to 3 days. It reheats really well in the microwave or in the oven at 350°F until warmed through.
Ingredients Needed (See Recipe Card Below for the Full Recipe)
- Yukon Gold potatoes — sliced thin so they cook through evenly in the oven. Russet potatoes will also work great here.
- diced cooked ham — leftover holiday ham is perfect for this, or grab a pre-diced package from the store. Either way works!
- shredded sharp cheddar cheese — I always recommend shredding your own cheese from a block because it melts so much better, but store-bought pre-shredded will absolutely work in a pinch.
- butter and flour — you will use these together to build the base of your creamy cheese sauce.
- chicken broth — if you are watching your sodium, go ahead and use a low or no sodium version. You can always add salt in but you can’t take it out!
- whole milk — this makes the sauce wonderfully rich and creamy. You can use 2% milk if that is what you have on hand.
- sour cream — this adds a subtle tang and extra creaminess to the sauce. If you aren’t a fan of sour cream, plain Greek yogurt works really well as a substitute.
- garlic powder and onion powder — simple seasonings that add a ton of flavor without any fuss. Use any combination of seasonings your family prefers.
- salt and pepper — keep tasting the sauce until it is seasoned exactly the way you like it.
- fresh parsley — totally optional but it adds a nice pop of color and a little freshness right before serving.
How to Make Ham and Potato Casserole
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Slice your potatoes into thin, even rounds — about ¼-inch thick. You want them uniform so they all cook at the same rate. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk in flour and let it cook and bubble for about 1 minute — don’t let it burn! Slowly pour in the chicken broth while whisking constantly to keep things smooth. Then pour in the milk and continue to whisk until the mixture is smooth and lump-free.
Bring the sauce up to a gentle simmer, stirring frequently, until it starts to thicken — about 3-4 minutes. Reduce heat to low. Stir in the sour cream, garlic powder, onion powder, and 1 cup of the shredded cheddar cheese. Keep stirring until the cheese is completely melted and you have one beautiful, creamy sauce. Season generously with salt and pepper and keep tasting until it’s just right!
Now it’s time to layer everything up. Spread half of the sliced potatoes in an even layer across the bottom of your prepared baking dish. Scatter half of the diced ham over the potatoes. Pour half of the cheese sauce over that layer and spread it out as evenly as you can. Repeat with the remaining potatoes, the remaining ham, and then pour the rest of the cheese sauce right over the top.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the entire top of the casserole. Cover tightly with aluminum foil — I like to spray the inside of my foil with a little nonstick spray so the cheese doesn’t stick to it! Bake covered for 50 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden and bubbly and the potatoes are fork-tender. Let it rest for about 10 minutes before serving. This makes a big difference — it helps everything set up nicely!
Pro Tips
- Slice the potatoes thin and even. This is really important! If your potato slices are uneven, some will be perfectly tender while others are still undercooked. A mandoline slicer makes this super easy but a sharp knife works just fine too.
- Don’t skip the resting time. I know it’s tempting to dig right in, but letting the casserole rest for 10 minutes after it comes out of the oven allows the sauce to thicken back up and the layers to hold together when you serve it.
- Use room temperature dairy. When making the cheese sauce, having your milk and sour cream closer to room temperature helps everything incorporate more smoothly and prevents any curdling or clumping.
- Shred your own cheese. Pre-shredded cheese has a coating on it that can sometimes make sauces a little grainy. Shredding your own from a block melts like a dream and gives you a much silkier, creamier sauce.
What to Serve with Ham and Potato Casserole
This casserole is truly a hearty, filling, all-in-one dish, but I love rounding it out with a simple vegetable side. Some steamed broccoli, Italian Green Beans, or Maple Glazed Carrots would be perfect alongside it. A crisp green salad and some warm Butter Swim Biscuits to soak up all that amazing cheese sauce never hurt either!
Ham and Potato Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Peel and slice potatoes into ¼-inch rounds. Set aside.
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of flour and cook for 1 minute, whisking constantly, until the mixture is lightly golden and bubbly.
- Slowly pour in 1 cup of chicken broth while whisking, then pour in 1 ½ cups of whole milk. Whisk until smooth and no lumps remain. Bring to a gentle simmer, stirring frequently, and cook for 3-4 minutes until the sauce begins to thicken.
- Reduce heat to low and stir in ½ cup of sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 cup of shredded cheddar cheese. Stir until cheese is completely melted and the sauce is smooth. Season with 1 teaspoon salt and ½ teaspoon black pepper. Taste and adjust seasoning as needed.
- Layer half of the sliced potatoes evenly across the bottom of the prepared baking dish. Top with half of the diced ham (1 ½ cups). Pour half of the cheese sauce evenly over the top. Repeat layers with the remaining potatoes, remaining 1 ½ cups of ham, and the rest of the cheese sauce.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Spray one side of a sheet of aluminum foil with nonstick spray and cover the dish tightly, sprayed side down.
- Bake covered for 50 minutes. Remove foil and bake for an additional 20-25 minutes until the top is golden and bubbly and the potatoes are completely fork-tender.
- Remove from oven and let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired and serve warm.
