When I’ve got leftover ham sitting in the fridge and no energy for anything complicated, this cheesy Ham and Potato Casserole recipe really hits the spot. It’s built around basic pantry staples, and I’ve found a key to getting the sauce just right that once you’ve tried, you won’t believe how easy it is to pull off a dish that’s rich and hearty like this without any fancy tools.
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This casserole has become one of my go-to recipes for holidays like Easter and Christmas, or even just casual potlucks, game days, and weeknight dinners when I need something cozy and filling. There’s never a wrong time for it, and you can prep it ahead of time. If there are any leftovers, they store and freeze well, which makes things way less stressful on busy days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham and Potato Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you’ve got a pan and a baking dish, you’re all set to make a bubbling, cheesy casserole in no time with my easy and simple steps below.
Sauté the Onion and Make the Sauce
Heat the butter and olive oil in a skillet over medium heat. If you don’t already have a go-to pan, I use this deep nonstick skillet because it heats evenly and makes cleanup so much easier. Once it’s hot, toss in the diced onions and let them cook until soft and translucent.
Sprinkle in the all-purpose flour and stir it around for about a minute to cook off the raw taste. Then slowly whisk in the milk and chicken broth, making sure it stays smooth to prevent any lumps from forming.
To keep the sauce lump-free, I like using this sturdy balloon whisk that handles thicker sauces without bending or clumping up. A silicone spatula like this is also super helpful for scraping around the edges without scratching your pan.
Add the garlic powder, salt, and pepper, and let the mixture simmer for 3 to 5 minutes until it thickens slightly.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Layer the Casserole
Grease a 9×13-inch baking dish and scatter half the diced potatoes and half the ham in an even layer in it. This ceramic casserole dish is great because it retains heat really well and looks great for serving too.
Pour half the sauce over the top and spread it out gently using the spatula without mashing the potatoes or ruining the layers. Repeat with the remaining potatoes, ham, and sauce to build a second layer. Try to get the sauce down into all the corners so everything gets coated. This will help the casserole cook evenly.
Bake and Add the Cheese
Cover the dish tightly with foil and bake it in your preheated oven at 400°F for 40 minutes. I use this heavy-duty aluminum foil that doesn’t tear easily and actually stays put without slipping into the food.
When the timer goes off, take off the foil and sprinkle the shredded cheese evenly over the top. Put it back in the oven uncovered for another 10 to 15 minutes, so the cheese topping melts fully and gets crisp and doesn’t turn out soggy. Wait until the top is bubbling and golden.
Let It Rest and Garnish
Once it’s out of the oven, let the casserole sit for about 5 minutes so the layers can settle and it’s easier to serve. Finish it off with a sprinkle of chopped parsley for a pop of color and a fresh touch. Serve warm and enjoy!
If you’re taking this to a potluck, pack it in a hard-sided container so it stays secure and doesn’t shift around. This sheet pan with a lid and handle is a lifesaver for me, as it’s not only sturdy, but also very travel-friendly and large enough to fit a 9×13-inch casserole dish itself, so no stress in transferring the food.
Then, I just slide it into my insulated casserole carrier to keep it warm, which is especially great if it’s a long drive or you’re arriving early.
Ham and Potato Casserole
Add Preferred SourceEquipment
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 tablespoons all-purpose flour
- 1¼ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds russet potatoes peeled and diced
- 2½ cups cooked ham diced
- 2 cups shredded cheese cheddar or cheese blend
- ¼ cup chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt the butter and olive oil. Add diced onions and cook until soft and translucent.2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 yellow onion
- Stir in flour and cook for 1 minute. Gradually whisk in milk, chicken broth, garlic powder, salt, and pepper. Simmer until thickened, about 3–5 minutes.3 tablespoons all-purpose flour, 1¼ cups whole milk, ½ cup chicken broth, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
- Layer half the potatoes and half the ham in the prepared baking dish. Pour over half of the sauce. Repeat with the remaining potatoes, ham, and sauce.2 pounds russet potatoes, 2½ cups cooked ham
- Cover the dish with foil and bake for 40 minutes. Remove foil, sprinkle shredded cheese on top, and bake uncovered for another 10–15 minutes, or until bubbly and golden.2 cups shredded cheese
- Let rest for 5 minutes before serving. Garnish with chopped parsley.¼ cup chopped parsley
Video
Notes
- Chop the onions first: Get your onions chopped and ready before you heat the skillet. This saves you from scrambling once things start cooking. I like using this sharp chef’s knife which glides right through the layers without dragging.
- Add a little tang if you like: Stir in ¼ to ½ cup of sour cream into the sauce after it thickens for a slightly tangy, creamier texture. It boosts the richness without overpowering the other flavors.
- Try Yukon Gold potatoes: Yukon Golds work just as well as russets in this casserole. They hold their shape nicely and add a naturally buttery flavor, which pairs well with the creamy sauce and cheese.
- Dice potatoes evenly: Cut the potatoes into even pieces so they cook through at the same pace and stay tender, not mushy. If you want super even slices of potato with minimal effort, I use this adjustable mandoline slicer which is safe to use, cuts down prep time, and makes the texture more consistent.
- Check for doneness: Before adding the cheese, test the potatoes with a fork. If they’re soft and easy to pierce, you’re ready for the next step.
- Switch up the cheese: You don’t have to stick with plain cheddar. Try white cheddar cheese for a sharper flavor, gouda for a mild, creamy melt, or gruyere if you want a slightly nutty finish. Mixing two types can also add more depth to the cheesy topping.
- Use freshly grated cheese: It melts better and gives you a gooey, golden top. Pre-shredded tends to be drier and doesn’t melt quite the same. I always use this box grater to get the right texture without the clumps you get from pre-shredded.
- Add parsley last: Sprinkle the chopped parsley right before serving so it stays bright and doesn’t wilt in the heat. These herb scissors make quick work of chopping without bruising the leaves.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
I’ve made this potato and ham casserole dish more times than I can count, and a few key tips really help everything come together smoothly and taste just right.
- Chop the onions first: Get your onions chopped and ready before you heat the skillet. This saves you from scrambling once things start cooking. I like using this sharp chef’s knife which glides right through the layers without dragging.
- Add a little tang if you like: Stir in ¼ to ½ cup of sour cream into the sauce after it thickens for a slightly tangy, creamier texture. It boosts the richness without overpowering the other flavors.
- Try Yukon Gold potatoes: Yukon Golds work just as well as russets in this casserole. They hold their shape nicely and add a naturally buttery flavor, which pairs well with the creamy sauce and cheese.
- Dice potatoes evenly: Cut the potatoes into even pieces so they cook through at the same pace and stay tender, not mushy. If you want super even slices of potato with minimal effort, I use this adjustable mandoline slicer which is safe to use, cuts down prep time, and makes the texture more consistent.
- Check for doneness: Before adding the cheese, test the potatoes with a fork. If they’re soft and easy to pierce, you’re ready for the next step.
- Switch up the cheese: You don’t have to stick with plain cheddar. Try white cheddar cheese for a sharper flavor, gouda for a mild, creamy melt, or gruyere if you want a slightly nutty finish. Mixing two types can also add more depth to the cheesy topping.
- Use freshly grated cheese: It melts better and gives you a gooey, golden top. Pre-shredded tends to be drier and doesn’t melt quite the same. I always use this box grater to get the right texture without the clumps you get from pre-shredded.
- Add parsley last: Sprinkle the chopped parsley right before serving so it stays bright and doesn’t wilt in the heat. These herb scissors make quick work of chopping without bruising the leaves.
How to Store Leftovers
Once cooled completely, cover the dish with either plastic wrap or foil if it doesn’t come with a lid. It’ll keep in the fridge for about 2 to 4 days. I use this BPA-free plastic wrap because it clings tight and seals out air really well. If you want to save some fridge space, transfer portions of any leftovers to an airtight container.
I like these glass food containers as they stack nicely and are easy to reheat in. You can reheat individual portions in the microwave or pop the whole dish back in the oven, covered, until it’s hot all the way through. Keeping it covered helps trap moisture and prevents the top from drying out or over-browning.
To freeze, wrap the whole dish tightly in both plastic wrap and foil, or portion it out into freezer-safe containers. These freezer-safe plastic food containers are durable and make it easy to just pull out one portion at a time. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
What to Serve With Ham and Potato Casserole
This casserole is hearty enough to stand on its own, but a simple green salad or a side of steamed veggies like broccoli or green beans balances out the richness. You could also serve it with a warm loaf of bread, dinner rolls, or even a fruit salad to keep things fresh and easy.
For something more filling, add sausage links or a seared ham steak on the side to turn it into a fuller meal.
More Easy Recipes for You to Try at Home
I’ve got a few more comfort food favorites and weeknight go-tos that are just as easy and filling as this one.
