This ham and potato casserole is the ultimate comfort food, combining tender potatoes, savory ham, and a creamy, cheesy sauce. It’s a perfect dish for cozy family dinners, holiday leftovers, or even brunch gatherings. With minimal prep and ingredients, it’s a dish you’ll want to make over and over again.

Why You’ll Love This Recipe?

This casserole is:

An excellent way to use up leftover ham or potatoes
Creamy, cheesy, and oh-so-satisfying
Simple to prepare with pantry staples
Versatile enough to serve as a main dish or a hearty side

Ingredients

Here’s a sneak peek of what you’ll need to create this comforting casserole:

Russet or Yukon gold potatoes, peeled and sliced
Diced cooked ham
Cream of mushroom or cream of chicken soup
Shredded cheddar cheese
Milk and butter

The full ingredient list and measurements can be found in the recipe card below!

Directions

Prepare the potatoes
Preheat your oven to 375°F. Peel and thinly slice the potatoes, then parboil them in salted water for about 5–7 minutes until slightly tender. Drain and set aside.
Make the creamy sauce
In a bowl, whisk together the cream of mushroom soup, milk, and melted butter. Season with salt, pepper, and a pinch of garlic powder if desired.
Assemble the casserole
Grease a 9×13-inch baking dish. Layer half of the sliced potatoes, followed by half of the diced ham. Pour half of the creamy sauce over the layers and sprinkle with shredded cheddar cheese. Repeat the layers.
Bake the casserole
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly and the potatoes are fully cooked.
Serve hot
Let the casserole cool for 5–10 minutes before serving. Garnish with fresh parsley for a pop of color.

Expert Tips and Tricks

Use a mandoline slicer to get evenly thin potato slices for uniform cooking.
Parboiling the potatoes ensures they’ll cook through without becoming mushy.
Add diced onions or green peas for extra flavor and texture.
Covering the casserole during the first part of baking helps prevent the cheese from over-browning.

Recipe Variations and Possible Substitutions

Swap cream of mushroom soup for cream of celery or cream of chicken for a different flavor profile.
Use smoked gouda, Swiss, or Monterey Jack cheese instead of cheddar for variety.
Substitute sweet potatoes for a slightly sweet and savory twist.
Add a crunchy topping by sprinkling breadcrumbs mixed with melted butter over the cheese before baking.

Serving and Pairing Suggestions

This casserole is a hearty meal on its own but also pairs beautifully with a crisp green salad, roasted veggies, or a warm side of garlic bread. For brunch, serve it alongside scrambled eggs and fresh fruit.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. You can also microwave individual portions in 1-minute intervals.

FAQs

Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Bake as directed when ready to serve.

What’s the best way to slice the potatoes?
A mandoline slicer works best for thin, even slices. If slicing by hand, try to keep the slices uniform for even cooking.

Can I freeze this casserole?
Yes, freeze it before baking for best results. Thaw overnight in the refrigerator before baking.

What other meats can I use?
If you’re not a fan of ham, cooked and shredded chicken or turkey are great alternatives.

Conclusion

This ham and potato casserole is the epitome of comfort food—creamy, cheesy, and loaded with hearty ingredients. Whether you’re making it as a post-holiday meal or just craving something cozy, this recipe is sure to satisfy. Give it a try, and let me know if it becomes a new favorite in your home!

Ham and Potato Casserole

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Author: Jake
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Main Dish or Side Dish
Method: Baking
Cuisine: American

Print Recipe

Description

This Ham and Potato Casserole is the perfect comfort food, featuring layers of tender potatoes, savory ham, and a creamy, cheesy sauce. It’s a great way to use up leftover ham and makes an excellent main dish or side for any occasion, from weeknight dinners to holiday feasts.

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
Gradually whisk in the milk, garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens and bubbles (about 3-5 minutes).
Remove the saucepan from heat and stir in 1 ½ cups of shredded cheese until melted and smooth.
In the prepared baking dish, layer half of the sliced potatoes, half of the diced ham, and half of the chopped onion. Pour half of the cheese sauce over the layer. Repeat with the remaining potatoes, ham, onion, and cheese sauce.
Sprinkle the remaining ½ cup of shredded cheese over the top. If using, sprinkle breadcrumbs evenly over the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the casserole cool for 5 minutes before serving.

Notes

You can use Yukon Gold or Russet potatoes for the best results.
Add cooked, diced vegetables like broccoli or peas for extra nutrition.
For a smoky flavor, substitute cheddar with smoked gouda or use smoked ham.

Nutrition

Serving Size: 1/6th of casserole
Calories: ~340 kcal
Sugar: 4g
Sodium: 580 mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 16g
Cholesterol: 55 mg