This ham and potato casserole is pure comfort food, with tender potatoes and smoky ham tucked into a creamy, cheesy sauce and baked until golden and bubbly. It's hearty, easy to make, and a delicious way to turn leftover ham into a dinner or side dish everyone will actually be excited about.
I first made this ham and potato casserole when we had a bunch of leftover Christmas ham and I wanted to throw together a quick meal that I knew everyone would eat. Add potatoes and plenty of cheese and, honestly, you really can't go wrong.
This cheesy ham and potato casserole is one of those comforting dishes that warms your soul without requiring a ton of work. Tender potatoes and pieces of ham are baked in a creamy homemade cheese sauce with white cheddar, Parmesan, garlic and a little whole grain mustard, then topped with even more cheese and baked until golden and bubbly.
It's also one of my favorite recipes for leftover ham because it can serve so many purposes. Make it as an easy dinner when you have leftover Thanksgiving, Christmas or Easter ham, or serve it as a hearty potato casserole alongside your holiday meal. Pair it with a bright, simple salad for an easy weeknight dinner, or add it to a larger spread as a creamy, cheesy holiday side dish. It's also fantastic for pot lucks! It's creamy, cheesy, filling and incredibly easy to make. I mean, honestly, what's not to love?
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More side dish recipes for you to love.
Equipment
- Cutting board and sharp knife
- Medium/large pot: For parboiling the potatoes
- Measuring cups and spoons
- Casserole dish:
- Cheese grater: This Oxo cheese grater truly is the G.O.A.T.
Ingredients & Substitutions
- Potatoes: You'll need 2 pounds of potatoes, or about 5 cups diced. Yukon Gold potatoes are a great choice because they're creamy but still hold their shape well. Russet potatoes also work.
- Ham: You'll need 2 cups of cubed ham. Leftover ham is perfect for this recipe, especially after the holidays. You can also buy a block of fully cooked ham or ham steaks from the grocery store and cut them into cubes.
- Onion: One yellow or white onion works well. You can also substitute shallots for a slightly milder flavor.
- White cheddar cheese: I like sharp white cheddar for plenty of flavor, but regular cheddar, Gruyère or Monterey Jack will also work. In the past I've used a hodge podge of leftover cheeseboard cheeses and it's worked great! Shredding your own cheese will give you the smoothest sauce.
- Parmesan: Freshly grated Parmesan adds a salty, savory flavor to the sauce. Pecorino Romano can also be substituted.
- Butter: I use unsalted butter since the ham and cheeses already add quite a bit of salt. Salted butter is fine; just adjust the added salt to taste.
- Chives: Fresh chives add a mild onion flavor and a little freshness to the casserole. Green onions are a good substitute.
- Garlic: Four cloves of fresh garlic add plenty of flavor to the sauce. You can adjust the amount to taste or use garlic powder in a pinch. Or completely omit for a simpler casserole.
- Whole grain mustard: This adds a little tang that cuts through the richness of the creamy cheese sauce. Dijon mustard or even a little yellow mustard are great substitutes.
- Flour: All-purpose flour thickens the sauce. A 1:1 gluten-free all-purpose flour can be used if needed.
- Bay leaf: A bay leaf adds subtle flavor while the sauce cooks. Simply leave it out if you don't have one but I like the undertone is adds.
- Milk: Whole milk will give you the richest, creamiest sauce, although 2% milk works well too.
- Salt & pepper
Step-by-Step Photos
Recipe FAQs
This is entirely up to you. I, personally, don't mind a bit of peel, especially on Yukon Gold potatoes, so I leave them on. If you prefer it without you totally do it that way.
Yes. I do recommend boiling the diced potatoes for about 4-5 minutes before assembling the casserole. You want them to begin to soften but not cook completely, since they will finish cooking in the oven.
Yes. Assemble the casserole, cover it tightly and refrigerate it until you're ready to bake. If you're baking it straight from the refrigerator, you may need to add a few extra minutes to the baking time.
Yes. Substitute a 1:1 gluten-free all-purpose flour for the regular flour used to thicken the sauce. Also check the labels on your ham, mustard and other packaged ingredients to make sure they are gluten-free.
Let the casserole cool, then transfer leftovers to an airtight container or cover the casserole dish tightly. Store it in the refrigerator for up to 3-4 days.
Technically you can, although the texture of the potatoes and creamy sauce may change slightly after freezing and thawing. For the best texture, I prefer making this casserole ahead and refrigerating it rather than freezing it.
More delicious potato recipes for you to enjoy.
Slow Cooker Scalloped Potatoes and Ham
British Roast Potatoes (Roasties)
Made this Ham and Potato Casserole recipe? Let me know what you think in the comments!
Recipe
Ham and Potato Casserole
Equipment
- Casserole Dish
- Cutting board and knife
- Measuring cups and spoons
- Medium/large pot
- Cheese grater
Ingredients
- 2 lb potatoes, diced (about 5 cups) I recommend Yukon Gold
- 2 cups ham, cubed
- 1.5 cups white cheddar cheese, grated (divided)
- 2 tablespoon fresh chives, chopped
- ¼ cup butter
- 1 onion, diced
- 3 cloves of garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 bay leaf
- ½ cup parmesan, grated or shredded
- 1 tablespoon wholegrain mustard
- salt & pepper
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with a little butter and set aside.
- Add the diced potatoes to a large pot and cover with water. Add a pinch of salt. Then bring to a boil and cook for 4-5 minutes, until the potatoes have started to soften but are not fully cooked. Drain well.
- Add the warm potatoes, ham, 1 cup of the white cheddar cheese and the chives to the prepared casserole dish. Toss to combine and set aside.
- Melt ¼ cup of butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Then add the garlic and cook for 1 minute, until fragrant.
- Sprinkle in the flour and stir to combine. Cook for 1 minute, stirring continuously.Slowly pour in the milk, stirring as you pour. Add the bay leaf and cook for about 5 minutes on medium to low heat, stirring frequently, until the sauce has thickened.
- Turn the heat off but leave the pot on the warm burner. Stir in the Parmesan cheese and whole grain mustard and stir until the cheese has melted and the sauce is smooth. Taste and season with salt and pepper as needed.
- Pour the sauce over the potatoes and ham and gently stir until everything is evenly coated. Sprinkle the remaining ½ cup of white cheddar cheese over the top.Bake for 35 minutes, until the potatoes are tender and the casserole is hot and bubbling with a golden brown cheesy top. Enjoy!
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