Classic Ham And Potato Casserole Recipe You’ll Love

Nothing feels more like home cooking than a warm, cheesy ham and potato casserole. This dish blends tender potatoes, savory chunks of ham, and a creamy sauce into a comforting meal that’s perfect for any night of the week. Whether you’re feeding a family or looking for easy leftovers, this casserole hits all the right notes.

this Recipe

You’ll love how simple it is to prepare and how satisfying the flavors are. Once you try this ham and potato casserole recipe, it’ll quickly become a regular in your recipe rotation.

Why You’ll Love This Recipe

• Easy to prepare with common ingredients you likely have on hand.
• Comforting combination of creamy potatoes and savory ham.
• Perfect for feeding a crowd or meal prepping.
• Can be customized with your favorite cheese or herbs.
• Reheats well and makes great leftovers.

Ingredients

Gather these simple ingredients to create a delicious ham and potato casserole that’s creamy and cheesy with a golden crust.

• 3 pounds Yukon Gold potatoes, peeled and diced
• 2 cups cooked ham, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Calories (approx.): 450 per serving

How to Make Ham And Potato Casserole Recipe

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set aside.
2. Boil the diced potatoes in salted water for about 10-12 minutes until just tender but not falling apart; drain thoroughly.
3. Meanwhile, melt butter in a large saucepan over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
4. Whisk in the flour to form a roux, cooking for 1-2 minutes, then slowly add milk and cream while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes.
5. Remove from heat and stir in 1 ½ cups of cheddar cheese, Dijon mustard, smoked paprika, salt, and pepper. Fold in the cooked ham and drained potatoes gently to coat evenly with the sauce.
6. Transfer the mixture to the prepared baking dish and top with the remaining ½ cup cheddar cheese.
7. Bake uncovered for 35-40 minutes until the top is golden brown and bubbly around the edges.
8. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and fresh flavor.

Tips for the Best Results

• Use Yukon Gold potatoes for their buttery texture and creamy consistency.
• Don’t overcook the potatoes in the boiling step; you want them tender but firm so they hold up in the casserole.
• Feel free to swap sharp cheddar for Monterey Jack or Gruyère for a different flavor profile.
• If you like a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top before baking.
• Make sure the sauce is thick enough to coat the potatoes well for a creamy, cohesive casserole.

Storage and Reheating

Store leftover ham and potato casserole covered in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe dish for up to 2 months.

To reheat, thaw frozen casserole overnight in the fridge. Warm it in a 350°F oven for 20-25 minutes until heated through and bubbly again. You can also microwave individual portions but the oven method helps retain the crispy top.

Frequently Asked Questions

Can I use leftover ham for this casserole?

Absolutely! Leftover ham works perfectly here and adds great flavor. Just dice it into bite-sized pieces for even distribution.

What potatoes work best for this recipe?

Yukon Gold potatoes are ideal because they hold their shape well and offer a creamy texture. Russets can be used but may be a bit more fluffy.

Can I make this casserole ahead of time?

Yes, prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when ready, adding a few extra minutes if chilled.

Is there a way to make this dish lower in calories?

You can substitute half-and-half for heavy cream and use reduced-fat cheese to lighten the calorie count, though it will slightly affect the richness.