Cheesy Ham and Potato Casserole – A Cozy, Crowd-Pleasing Classic
There’s something comforting about a hot, cheesy casserole bubbling away in the oven. This Cheesy Ham and Potato Casserole brings together tender potatoes, savory ham, and a creamy cheese sauce that feels like a warm hug. It’s easy enough for a weeknight and hearty enough for a weekend gathering.
Leftovers reheat beautifully, and it’s a great way to use up extra ham. If you want a reliable, satisfying dish that makes everyone happy, this one delivers.
Cheesy Ham and Potato Casserole - A Cozy, Crowd-Pleasing Classic
Ingredients
Method
- Prep the oven and dish: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
- Slice the potatoes: Peel and slice the potatoes about 1/8-inch thick.Thinner slices cook more evenly. Pat dry with paper towels to remove excess moisture.
- Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt.Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
- Make the roux: Sprinkle in the flour and stir for 1 minute to cook off the raw taste. The mixture will look pasty.
- Build the sauce: Slowly whisk in the milk and chicken broth (if using).Keep whisking until smooth and slightly thickened, 3–5 minutes.
- Season and add cheese: Stir in Dijon, thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and whisk in 1 1/2 cups cheddar and the mozzarella until melted and silky.
- Layer the casserole: Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes, half the ham, and a light sprinkle of salt and pepper.Pour over half the sauce. Repeat with remaining potatoes, ham, and sauce.
- Top with cheese: Sprinkle the remaining 1/2 cup cheddar over the top. For extra color, dust lightly with smoked paprika.
- Cover and bake: Cover tightly with foil and bake for 35 minutes to steam the potatoes.
- Uncover and finish: Remove the foil and bake another 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
- Rest and garnish: Let the casserole rest 10 minutes to set.Sprinkle with parsley or chives before serving.
What Makes This Recipe So Good
- Comforting and familiar: Creamy sauce, melty cheese, and soft potatoes make a classic combo that tastes like home.
- Perfect for leftovers: A smart way to use extra ham after holidays or a Sunday roast.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.
- Budget-friendly: Simple ingredients that stretch to feed a crowd.
- Customizable: Easy to adjust cheese, veggies, and seasonings to match your taste.
Shopping List
- 2 pounds potatoes (Russet or Yukon Gold), peeled and thinly sliced
- 2 cups cooked ham, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup chicken broth (optional, for extra flavor)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack (optional for extra melt)
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and black pepper
- 2 tablespoons chopped fresh parsley or chives (for garnish)
- Nonstick spray or a little butter for greasing the baking dish
Step-by-Step Instructions
- Prep the oven and dish: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Slice the potatoes: Peel and slice the potatoes about 1/8-inch thick.Thinner slices cook more evenly. Pat dry with paper towels to remove excess moisture.
- Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt.Cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
- Make the roux: Sprinkle in the flour and stir for 1 minute to cook off the raw taste. The mixture will look pasty.
- Build the sauce: Slowly whisk in the milk and chicken broth (if using).Keep whisking until smooth and slightly thickened, 3–5 minutes.
- Season and add cheese: Stir in Dijon, thyme, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and whisk in 1 1/2 cups cheddar and the mozzarella until melted and silky.
- Layer the casserole: Spread a thin layer of sauce on the bottom of the dish. Add half the potatoes, half the ham, and a light sprinkle of salt and pepper.Pour over half the sauce. Repeat with remaining potatoes, ham, and sauce.
- Top with cheese: Sprinkle the remaining 1/2 cup cheddar over the top. For extra color, dust lightly with smoked paprika.
- Cover and bake: Cover tightly with foil and bake for 35 minutes to steam the potatoes.
- Uncover and finish: Remove the foil and bake another 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
- Rest and garnish: Let the casserole rest 10 minutes to set.Sprinkle with parsley or chives before serving.
How to Store
- Refrigerator: Cool completely, then cover or transfer to an airtight container. Keep for 3–4 days.
- Freezer: Freeze in portions for up to 2 months. Wrap well to prevent freezer burn.
- Reheat: Microwave single servings in 60–90 second bursts, stirring as needed.For the whole dish, cover with foil and reheat at 350°F (175°C) for 20–30 minutes until warmed through.
Why This is Good for You
- Protein and calcium: Ham and cheese bring protein for staying power, plus calcium for bones.
- Potassium and fiber: Potatoes offer potassium and some fiber, especially if you leave the skins on.
- Balanced comfort: Pair with a crisp salad or steamed veggies to round out the plate and keep portions satisfying but sensible.
Pitfalls to Watch Out For
- Undercooked potatoes: If sliced too thick, they’ll stay firm. Aim for 1/8-inch slices and bake until a knife slides in easily.
- Broken sauce: Add milk gradually and whisk constantly. If the sauce gets too hot before cheese is added, it can become grainy.Remove from heat before stirring in cheese.
- Watery casserole: Excess moisture from un-dried potatoes can thin the sauce. Pat slices dry and avoid covering with foil for too long at the end.
- Too salty: Ham and cheese are already salty. Taste the sauce before adding more salt.
Variations You Can Try
- Broccoli cheddar: Add 2 cups small broccoli florets (blanched 2 minutes) between layers for a veggie boost.
- Southwest twist: Use pepper jack, add 1 can diced green chiles, and a dash of cumin.
- Bacon and ham: Crisp 4 slices bacon, crumble, and layer with the ham for extra smoky flavor.
- Gruyère and leek: Swap cheddar for Gruyère and sauté 1 sliced leek with the onion.
- Lighter version: Use 1% milk and reduce cheese by 1/2 cup.Add extra herbs and mustard to keep flavor bold.
- Gluten-free: Replace flour with a gluten-free all-purpose blend or make a cornstarch slurry (1 1/2 tablespoons cornstarch mixed with 3 tablespoons cold milk) to thicken.
FAQ
Can I use frozen hash browns instead of sliced potatoes?
Yes. Use about 6–7 cups of thawed shredded hash browns. Pat them dry, then layer as directed.
Baking time may be slightly shorter, so start checking 10 minutes earlier.
What’s the best cheese for this casserole?
Sharp cheddar gives the boldest flavor. Mixing in mozzarella or Monterey Jack adds stretch. Gruyère or smoked cheddar also work well if you want a more gourmet vibe.
Do I need to pre-cook the potatoes?
No, thin slicing is enough.
If your slices are thicker or you’re short on time, you can parboil them for 5 minutes to speed things up.
Can I make this ahead?
Absolutely. Assemble up to a day in advance, cover, and refrigerate. Add 10–15 extra minutes to the bake time since it will start cold.
What can I use instead of ham?
Cooked chicken, turkey, or smoked sausage are great swaps.
For a vegetarian option, use sautéed mushrooms and extra broccoli or spinach.
How can I get a crispier top?
Finish under the broiler for 1–2 minutes. Watch closely and remove as soon as the cheese is bubbly and browned.
My sauce is too thick. What now?
Whisk in a splash of warm milk or broth to loosen it.
Aim for a pourable, creamy consistency before layering.
Wrapping Up
Cheesy Ham and Potato Casserole is the kind of meal that brings everyone to the table with a smile. It’s simple to make, flexible with ingredients, and reliable on busy nights. Keep this recipe in your back pocket for leftover ham or when you want something cozy and satisfying.
Serve it with a fresh salad, and you’ve got dinner covered.
