Ham and Potato Casserole Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 270kcal

This cheesy, creamy casserole is so versatile! Filled with ham and potatoes, you can serve it for breakfast or dinner.

Step-by-step photos can be seen below the recipe card.

Preheat the oven to 400°F. Grease a 9x13 inch baking dish with butter or non-stick cooking spray. Set aside.
In a medium saucepan melt the butter. Add the diced onion and cook over medium heat until translucent.
2 tablespoons unsalted butter, 1 yellow onion
Sprinkle the flour over the cooked onion and stir to combine. Add in the milk, chicken stock, sea salt, black pepper, and garlic powder. Continue to heat, stirring often, until warmed through and slightly thickened.
3 tablespoons all-purpose flour, 1¼ cups whole milk, ½ cup chicken stock, ½ teaspoon fine sea salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
Spread the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the ham and potatoes.
2 pounds russet potatoes, 2½ cups diced cooked ham
Cover and bake for 40-45 minutes.
Remove from oven and top with shredded cheese. Continue to bake, uncovered for an additional 10-15 minutes or until the cheese is completely melted and potatoes are tender.
4 ounces freshly shredded white cheddar cheese

Make Ahead Instructions:
- Follow the recipe through step 4.
- Cover and refrigerate overnight.
- When you are ready to bake, remove the casserole from the fridge, and let it warm up at room temperature while the oven preheats.
- Proceed with the recipe as written, from step 5.
- Note: You may need to add a few extra minutes of baking time if your casserole is still cold when it goes in the oven.

Storage: Store ham and potato casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.