Is there any dish more comforting, more satisfying, or more universally welcome at a family dinner than a warm, bubbly, and incredibly cheesy Ham and Potato Casserole? This amazing, from-scratch recipe is the ultimate one-dish wonder, combining perfectly tender potatoes and savory, salty ham, all enveloped in a rich, velvety, and smoky cheese sauce that is pure, unadulterated comfort food.
This isn’t just another casserole recipe; it’s a guide to your new family-favorite meal. We’ll show you the simple secrets to a perfectly creamy, never-grainy cheese sauce and the ideal texture for your potatoes. This is the perfect, hearty meal for a chilly evening, and the absolute best and most delicious way to use up leftover holiday ham. Get ready to create a dish that will have everyone scraping the pan clean.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Casserole
What makes this Ham and Potato Casserole so spectacular is its incredible, from-scratch, creamy cheese sauce and its perfect harmony of classic, comforting flavors. The foundation of the sauce is a classic, foolproof roux, which is then transformed into a luscious cheese sauce with the addition of milk and sharp white cheddar. The flavor is beautifully enhanced with a touch of smoked paprika and ground mustard. It’s a make-ahead and freezer-friendly meal that is perfect for a busy weeknight or a cozy family gathering.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This Cozy Casserole
This recipe uses a handful of simple pantry staples to create a spectacular, from-scratch result.
- The Hearty Base:
- Potatoes: The type of potato you use can make a difference! A starchy Russet potato will become very soft and fluffy and will help to thicken the sauce, while a waxy Yukon Gold potato will hold its shape a bit better, giving you more distinct chunks of potato in the final dish. Both are fantastic choices.
- Cubed Ham: This recipe is the absolute best way to use leftover holiday ham from Christmas or Easter! If you don’t have leftovers, you can buy a thick-cut ham steak from the grocery store and simply dice it up.
- The Rich & Creamy Cheese Sauce: This is the secret to a truly superior casserole.
- Sharp White Cheddar Cheese: It is crucial to use a flavorful, high-quality cheese. A sharp cheddar will provide a wonderfully tangy flavor that stands up beautifully to the other rich ingredients. Using a white cheddar gives the sauce a beautiful, creamy color.
- Pro Tip: For the absolute smoothest, creamiest, and best-melting sauce, it is always best to shred your own cheese from a block. Pre-shredded cheeses are often coated in starches that can make your sauce slightly grainy.
- The Flavor Boosters: A touch of smoked paprika adds a wonderful, smoky depth of flavor, while a pinch of ground mustard is a classic secret ingredient that brilliantly enhances and sharpens the flavor of the cheddar cheese.
Step-by-Step to the Best Ham and Potato Casserole
This delicious, one-pan meal is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker!
Step 1: Par-Boil the Potatoes
Peel your 2 pounds of potatoes and cut them into uniform, 3/4-inch pieces. You will have just over 6 cups of chopped potatoes.
Place the chopped potatoes in a medium pot and cover them with cold, salted water. Bring the water to a boil. Once it is boiling, let the potatoes boil for just 5 to 6 minutes.
Pro Tip: This “par-boiling” step is crucial! You don’t want the potatoes to be fully cooked and mushy at this stage, just slightly softened. This gives them a head start on cooking and guarantees that they will be perfectly tender and creamy in the finished casserole.
Drain the potatoes well.
Step 2: Create the Rich & Creamy Cheese Sauce
Step 1: In a large skillet or saucepan over medium heat, melt the 3 tablespoons of butter. Add the 3/4 cup of chopped yellow onion and the 3 minced garlic cloves. Cook, stirring occasionally, for about 3 minutes, until the onions have softened.
Step 2 (Make the Roux): Stir in the 1/2 teaspoon of salt, the 1/2 teaspoon of pepper, the 1/2 teaspoon of smoked paprika, the 1/2 teaspoon of ground mustard, the 1 teaspoon of dried parsley, and the 3 tablespoons of all-purpose flour. Stir and cook for about 1 minute, until the flour has absorbed all the butter and is lightly toasted. This step is the key to a smooth, non-grainy sauce.
Step 3: Reduce the heat to low. Slowly and gradually, while stirring constantly, pour in the 2 cups of whole milk. Continue to stir until the mixture is smooth.
Step 4: Let the sauce simmer for 3 to 5 minutes, until it has thickened into a beautiful, rich gravy consistency. Remove the pan from the heat. Give the sauce a taste and add any more seasonings if you desire.
Step 3: Assemble and Bake Your Casserole
Step 1: Preheat your oven to 375°F (191°C). Grease a 9×13-inch or any 3- to 4-quart oven-safe baking dish.
Step 2: In your prepared baking dish, add the warm, drained potatoes, the 2 cups of cubed ham, and 1 cup of the shredded sharp white cheddar cheese. Gently toss everything together.
Step 3: Pour the warm cheese sauce over the top of the ham and potato mixture. Toss gently to coat everything evenly.
Step 4: Cover the baking dish with aluminum foil and bake for 30 minutes.
Step 5: After 30 minutes, remove the aluminum foil, sprinkle the remaining 1/2 cup of cheese on top, and return the casserole to the oven, uncovered. Bake for another 5 to 10 more minutes, or until the cheese is completely melted and the casserole is hot and bubbling around the edges.
Remove the casserole from the oven and garnish with fresh parsley, green onions, or chives before serving.
The Best Cheesy Ham and Potato Casserole
A rich and cheesy recipe for a classic ham and potato casserole. The dish is made by combining par-boiled diced potatoes with cubed ham and shredded sharp white cheddar cheese in a large baking dish. A savory, homemade cream sauce is created on the stovetop by sautéing onions and garlic, making a roux, and whisking in milk and spices like smoked paprika and ground mustard. The sauce is poured over the ham and potato mixture, and the casserole is baked covered, then finished uncovered with an additional layer of melted cheese.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
- 2 pounds potatoes (Russet or Yukon Gold)
- 2 cups cubed ham
- 1 and 1/2 cups shredded sharp white cheddar cheese, divided
- 3 Tablespoons unsalted butter
- 3/4 cup chopped yellow onion
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon dried parsley
- 3 Tablespoons all-purpose flour
- 2 cups whole milk
- Optional for garnish: chopped fresh parsley, green onion, or chives
Instructions
- Peel the potatoes and cut them into 3/4-inch pieces. Place them in a medium pot, cover with water, and bring to a boil. Boil for just 5–6 minutes until slightly softened, but not fully tender. Drain the potatoes.
- Grease a 9×13-inch or similar 3 to 4-quart oven-safe dish. Add the warm, drained potatoes, the cubed ham, and 1 cup of the shredded cheese. Gently toss to combine and set aside.
- Preheat the oven to 375°F (191°C).
- Make the Sauce: In a large skillet or saucepan over medium heat, melt the butter. Add the onion and garlic and cook for about 3 minutes, until the onions have softened.
- Stir in the salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined and the flour has absorbed the fat.
- Reduce the heat to low, then slowly stir in the milk. Let the sauce simmer for 3–5 minutes, until it has thickened to a gravy consistency. Remove from the heat.
- Assemble and Bake: Pour the warm sauce over the ham and potato mixture in the baking dish. Toss gently to coat everything.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and return the casserole to the oven. Bake for another 5–10 minutes, uncovered, until the cheese is melted and the casserole is bubbling.
- Remove from the oven, garnish with fresh herbs if desired, and let it rest for a few minutes before serving.
Notes
- Par-boiling the potatoes before baking is a key step that ensures they are perfectly tender in the finished casserole without becoming mushy.
- The two-stage baking process—covered first, then uncovered—allows the casserole to heat through evenly before the cheese topping is browned.
- Leftovers can be stored in the refrigerator for up to 1 week and reheated in the oven or microwave.
Slow Cooker Instructions
To make this in a slow cooker, par-boil your potatoes as directed. While they are boiling, prepare the cheese sauce on the stovetop. Combine the drained potatoes, the ham, and 1 cup of the cheese in the bottom of your slow cooker. Pour the prepared sauce over the top and stir to combine. Cover and cook on Low for 4-5 hours or on High for 2-3 hours. Sprinkle the remaining cheese on top during the last 15 minutes of cooking.
Storage and Make-Ahead Tips
This casserole is the perfect make-ahead meal for a busy week or a potluck.
- Make-Ahead: You can fully assemble the entire, unbaked casserole in your baking dish up to 24 hours in advance. Simply cover it tightly and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the initial covered baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Reheating: The best way to reheat the entire casserole is to cover it with foil and bake it in a 350°F oven for about 20 minutes, until it is hot and bubbly. You can also reheat individual portions in the microwave.
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Creative Recipe Variations
- Add a Crunchy Topping: For a wonderful, crispy texture, you can sprinkle the top of the casserole with 1/2 cup of panko breadcrumbs or crushed butter crackers that have been tossed with a little bit of melted butter before the final 10-minute bake.
- Use a Different Meat: If you don’t have ham, this casserole is also absolutely delicious with an equal amount of cooked, crumbled sausage, shredded rotisserie chicken, or even browned ground beef.
- Add More Veggies: For some extra color and nutrition, you can add about 1 to 2 cups of other vegetables to the casserole. Steamed broccoli florets, frozen peas, or frozen corn are all fantastic additions.
Enjoy The Ultimate Comfort Food Casserole!
You’ve just created a truly special dish that is a perfect harmony of hearty, comforting, and delicious flavors. This Cheesy Ham and Potato Casserole is a testament to the power of a simple, from-scratch meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: What are the best potatoes to use for a casserole like this one?
Both starchy and waxy potatoes work beautifully, but they will give you a slightly different result. Starchy potatoes, like Russets, will become very soft and fluffy and will help to thicken the sauce even more. Waxy potatoes, like Yukon Golds or red potatoes, will hold their shape a bit better, giving you more distinct, firm chunks of potato in the finished casserole.
Q2: Can I make this casserole ahead of time?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before you plan to bake it. This is a huge time-saver for a busy day or a potluck.
Q3: How do I keep my cheese sauce from being grainy or lumpy?
The secret to a perfectly smooth sauce is to make a proper roux. As the recipe directs, you must sprinkle the flour over your sautéed vegetables and let it cook in the butter for a minute or two. This step not only cooks out the raw taste of the flour but also allows the flour granules to absorb the fat, which is the key that will allow them to thicken your milk beautifully and without any lumps. Using freshly shredded cheese from a block also melts much more smoothly than pre-shredded cheese.
Q4: Can I freeze this casserole?
Because this casserole contains a dairy-based sauce and potatoes, freezing can sometimes affect the final texture. The sauce can sometimes separate, and the potatoes can become a bit watery upon thawing. If you do want to freeze it, it is best to slightly under-cook your potatoes during the par-boiling step.
Q5: Can I use a different kind of cheese in this recipe?
Of course! This recipe is incredibly versatile. While a sharp white cheddar is fantastic, this casserole would also be delicious with a classic yellow sharp cheddar, a smoky Gouda, a nutty Gruyère, or a blend of Monterey Jack and Colby.