Go Back
–+ servings
A wooden spoon holds a serving of creamy ham and potato casserole topped with chives.

Ham and Potato Casserole

A creamy, cheesy ham and potato casserole made with tender potatoes an ham in a rich homemade cheese sauce. Easy, comforting and perfect for a simply family dinner, side dish or a delicious way to use up leftover holiday ham.
No ratings yet
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 52 minutes
Total Time 1 hour
Course Lunch, Main Course, Side Dish
Cuisine American
Servings 8 servings
Calories 341 kcal

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!

Notes

Storage:
Store leftover ham and potato casserole in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or cover and reheat in the oven at 350°F until warmed through. Enjoy!

Nutrition

Calories: 341kcalCarbohydrates: 29gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 64mgSodium: 717mgPotassium: 632mgFiber: 3gSugar: 5gVitamin A: 579IUVitamin C: 24mgCalcium: 303mgIron: 1mg
Tried this recipe?Let us know how it was!