Cheesy Ham & Potato Casserole Recipe

Introduction

This Cheesy Ham & Potato Casserole is a comforting and satisfying dish perfect for family dinners or meal prep. Tender potatoes, savory ham, and a creamy cheese sauce come together to create a flavorful and hearty bake that everyone will love.

Ingredients

• 2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
• 2 cups (about 300g or 8 ounces) cubed ham
• 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided
• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (about 1/2 of a large onion)
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
• 3 Tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk
• Optional for garnish: chopped fresh parsley, green onion, chives, or hot sauce

Instructions

1. Step 1: Peel the potatoes and cut into 3/4-inch pieces. Place them in a medium pot, cover with water, and bring to a boil. Boil for 5–6 minutes until slightly softened but not fully tender. Drain well.
2. Step 2: Grease a 9×13-inch or similar 3–4-quart oven-safe dish. Combine the warm drained potatoes, cubed ham, and 1 cup of shredded cheddar cheese in the dish. Toss gently to mix and set aside.
3. Step 3: Preheat your oven to 375°F (191°C).
4. Step 4: Melt the butter in a large skillet or saucepan over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until the flour absorbs the liquid and the mixture is combined.
5. Step 5: Reduce heat to low and slowly pour in the milk, stirring continuously. Simmer for 3–5 minutes until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning as needed.
6. Step 6: Pour the warm sauce over the ham and potatoes in the baking dish. Toss gently to coat everything evenly.
7. Step 7: Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining shredded cheese on top, and bake uncovered for another 5–10 minutes until the cheese is melted and the casserole is bubbly.
8. Step 8: Remove from the oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce as desired before serving.

Tips & Variations

• Use smoked ham for an extra depth of flavor or substitute with cooked bacon for a different twist.
• Swap sharp white cheddar for Monterey Jack or a blend of cheeses for a milder or creamier taste.
• For a lower-fat version, substitute whole milk with 2% milk and reduce the butter to 2 tablespoons.
• If you prefer softer potatoes, increase the boiling time by a few minutes but avoid boiling until mushy to prevent the casserole from becoming watery.

Storage

Store leftovers covered in the refrigerator for up to 1 week. To reheat, cover the casserole with aluminum foil and warm it in a 350°F (177°C) oven for about 20 minutes until heated through. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this casserole?

Frozen potatoes can make the dish watery as they release more moisture. It’s best to use fresh potatoes and boil them as directed for the best texture.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the point before baking, cover it tightly, and refrigerate overnight. When ready, bake according to the instructions, adding a few extra minutes if baking from cold.

Cheesy Ham & Potato Casserole Recipe

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This Cheesy Ham & Potato Casserole is a comforting, hearty dish perfect for family dinners. Tender potatoes and savory ham are combined with a creamy, flavorful cheese sauce and baked to bubbly perfection. The casserole is topped with sharp white cheddar cheese and can be garnished with fresh herbs or a touch of hot sauce for added zest.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Ham

• 2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
• 2 cups (about 300g or 8 ounces) cubed ham
• 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided

Sauce and Seasonings

• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (about 1/2 of a large onion)
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
• 3 Tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk

Optional Garnishes

• Chopped fresh parsley
• Green onion
• Chives
• Hot sauce

Instructions

1. Prepare Potatoes: Peel the potatoes and cut them into approximately 3/4-inch pieces to yield just over 6 cups. Place the chopped potatoes in a medium pot, cover with water, and bring to a boil. Boil for 5 to 6 minutes until slightly softened but not fully tender. Drain well.
2. Combine Potatoes, Ham, and Cheese: Grease a 9×13-inch or similar 3–4-quart oven-safe dish. Add the warm, drained potatoes, cubed ham, and 1 cup of shredded sharp white cheddar cheese. Gently toss together to combine. Set aside.
3. Preheat Oven: Set your oven to 375°F (191°C) to prepare for baking.
4. Make Cheese Sauce: Melt the unsalted butter in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, cooking and stirring occasionally until the onions soften, about 3 minutes. Stir in salt, fresh ground pepper, smoked paprika, ground mustard, dried parsley, and the flour until fully combined and the flour absorbs the liquid. Lower the heat to low and slowly whisk in the whole milk. Simmer for 3 to 5 minutes until the sauce thickens to a gravy-like consistency. Remove from heat and adjust seasoning if needed.
5. Coat the Casserole: Pour the warm cheese sauce over the ham and potatoes in the casserole dish. Gently toss everything to evenly coat all ingredients.
6. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
8. Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh parsley, green onion, chives, or a drizzle of hot sauce as desired. Serve warm.
9. Storage and Reheating: Store any leftovers in the refrigerator for up to one week. To reheat the entire casserole, cover with aluminum foil and place in a 350°F (177°C) oven for 20 minutes or until heated through.

Notes

• For best potato texture, avoid overboiling; potatoes should be slightly softened before baking.
• Russet or Yukon Gold potatoes work best for creamy texture.
• Adjust seasoning in the cheese sauce to your preference before baking.
• Use an oven-safe dish large enough to hold the casserole comfortably (9×13-inch recommended).
• Leftovers reheat well covered in the oven; avoid microwave reheating to maintain texture.
• Optional garnishes add freshness and color but can be omitted.
• Smoked paprika adds subtle smoky depth; substitute with regular paprika if unavailable.

Keywords: cheesy ham casserole, potato casserole, baked ham and potatoes, comfort food casserole, cheesy potato bake