Ham and Potato Casserole
Made with basic ingredients and minimal prep, this Ham and Potato Casserole is one of those easy wins you’ll be glad to have in your back pocket. It works for everything from holiday dinners to breakfasts and casual get-togethers. You can make it in advance, and it holds up well in the fridge or freezer, so it’s as practical as it is comforting. No fancy steps, just a fuss-free dish you'll likely keep coming back to.
Equipment
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
Calories: 452kcalCarbohydrates: 36gProtein: 23gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 89mgSodium: 1086mgPotassium: 923mgFiber: 3gSugar: 4gVitamin A: 790IUVitamin C: 24mgCalcium: 363mgIron: 2mg
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