This Ham and Potato Casserole recipe is cheesy, creamy, and super delicious! You can make this dish any time, from weeknight dinners to holiday feasts, or even for a hearty breakfast. Use up that leftover ham and you’ll have the best potato casserole ready to serve!
- What’s in This Ham and Potato Casserole Recipe?
- Notes from the Test Kitchen
- Variations on Cheesy Ham and Potato Casserole
- Ham and Potato Casserole Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- Serving Suggestions
- How to Make Ham and Potato Casserole Step by Step
- How to Store and Reheat
- How to Freeze
- More Casserole Recipes To Try
What’s in This Ham and Potato Casserole Recipe?
This ham casserole recipe is cheesy, creamy, and super delicious! You can make this dish any time, from weeknight dinners to holidays feasts, or even for a hearty breakfast. Use up that leftover ham and you’ll have the best potato casserole ready to serve!
- Unsalted Butter: Helps cook the onions and combines with the flour to thicken the casserole.
- Yellow Onion: Adds an earthy and sweet flavor.
- All-Purpose Flour: Reacts with the butter to create a thick sauce.
- Whole Milk: Thickens and enriches the casserole.
- Chicken Stock: Adds moisture to the casserole. You can use chicken broth if you prefer.
- Salt + Pepper: Enhance the overall flavor of the casserole.
- Garlic Powder: Adds an earthy, umami flavor to the casserole.
- Russet Potatoes: These starchy potatoes are ideal for baking.
- Cooked Ham: This recipe is perfect to use up leftover holiday ham!
- White Cheddar Cheese: Freshly shredded cheese melts better than the pre-shredded kind.
Notes from the Test Kitchen
To prepare this casserole ahead of time, follow the recipe through step 4, then cover and refrigerate overnight. The next day, let the casserole warm up to room temperature while the oven preheats, then proceed with the recipe as written from step 5. You may need to add a few extra minutes to the final bake time if the casserole is still cold when it goes into the oven.
Variations on Cheesy Ham and Potato Casserole
Feel free to make simple ingredient swaps or add a few more things to this ham casserole recipe. Here are some easy ideas.
- Spicy: Mix in chili powder and/or red pepper flakes with the other spices. Sprinkle pepper jack cheese on top. You could even mix in green chiles to really spice things up.
- Protein Swap: Use pre-cooked turkey or chicken instead of ham.
- Load it Up: Mix in bacon crumbles, sliced jalapeños, broccoli bits, peppers, or anything you like. It would also taste great served with a dollop of sour cream on top!
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This dish can be served as a simple dinner, a side dish, or even for breakfast or brunch. It’s truly one of the most versatile recipes.
- For dinner, just add some dinner rolls or cornbread.
- As a side dish, this goes well with anything from air-fried chicken to breaded pork chops.
- For breakfast, cook up some oven-baked bacon, home fries, and eggs in any style.
How to Make Ham and Potato Casserole Step by Step
Sauté the Onions: Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter or nonstick spray and set aside. In a medium saucepan melt 2 tablespoons of unsalted butter. Add 1 diced yellow onion and cook over medium heat until translucent.
Make the Sauce: Sprinkle 3 tablespoons of all-purpose flour over the cooked onion and stir to combine. Add in 1¼ cups of whole milk, ½ cup of chicken stock, ½ teaspoon of fine sea salt, ½ teaspoon of ground black pepper, and ½ teaspoon of garlic powder. Continue to heat, stirring often, until warmed through and slightly thickened.
Assemble and Bake: Spread 2 pounds of peeled and diced russet potatoes evenly in the bottom of the prepared baking dish and top with 2½ cups of diced ham. Pour the milk mixture over the ham and potatoes. Cover and bake for 40-45 minutes.
Melt the Cheese: Remove from oven and top with 4 ounces of shredded white cheddar cheese. Continue to bake, uncovered for an additional 10-15 minutes or until the cheese is completely melted and the potatoes are tender.
How to Store and Reheat
Store leftover ham and potato casserole in an airtight container, or cover the casserole dish with plastic wrap. Keep in the refrigerator up to 4 days.
To reheat any leftovers, place an individual portion in a microwave-safe dish. Heat on 50% power for 1-2 minutes at a time until heated through. Stir well at least once during heating.
To reheat a larger portion, warm the casserole in the oven at 350°F for about 20 minutes or until warmed through.
How to Freeze
Let the casserole cool to room temperature, then cover the dish tightly with plastic wrap and/or aluminum foil. You can also scoop it into a freezer-safe bag. Freeze up to 3 months, then thaw in the fridge before reheating.
Make sure you are using cooked ham in this recipe. Use leftover ham, pre-cooked ham, or cook your own ham for this casserole. You can easily find cooked hams at the grocery store or deli.
There’s no need to par-boil the potatoes, as they’ll cook through fully in the oven.