Go Back
–+ servings

Ham and Potato Casserole

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ lbs Yukon Gold potatoes peeled and sliced ¼-inch thick
  • 3 cups diced cooked ham
  • 2 cups shredded sharp cheddar cheese divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Method
 

  1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Peel and slice potatoes into ¼-inch rounds. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from oven and let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired and serve warm.

Nutrition

Calories: 480kcal

Notes

Make it ahead: Assemble the entire casserole the night before, cover tightly with foil, and refrigerate. When ready to bake, add 10-15 extra minutes to the covered baking time since you are starting from cold. Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through. For freezing, assemble before baking, wrap very well to protect against freezer burn, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Boost the nutrition: Stir in a cup of frozen peas, diced broccoli, or sautéed spinach when layering for an easy way to get more vegetables into this wholesome, hearty dish without changing the overall flavor.

Tried this recipe?

Let us know how it was!