Cheesy Ham & Potato Casserole Recipe

Introduction

This Cheesy Ham & Potato Casserole is a comforting, hearty dish that’s perfect for family dinners or meal prepping. Layers of tender potatoes, savory ham, and melted sharp cheddar cheese combine to create a rich and satisfying meal. It’s easy to make and full of flavor.

Ingredients

• 2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
• 2 cups (about 300g or 8 ounces) cubed ham
• 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided
• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (about 1/2 of a large 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 (or 2 teaspoons fresh chopped parsley)
• 3 Tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk
• Optional garnish: chopped fresh parsley, green onion, chives, or hot sauce

Instructions

1. Step 1: Peel the potatoes and cut them into roughly 3/4-inch pieces. Place them in a medium pot and cover with water. Bring to a boil, then boil for 5–6 minutes until slightly softened but not fully tender. Drain well.
2. Step 2: Grease a 9×13-inch or any 3–4-quart oven-safe dish. Add the warm, drained potatoes, cubed ham, and 1 cup (about 100g) of shredded cheese. Toss gently to combine and set aside.
3. Step 3: Preheat your oven to 375°F (191°C).
4. Step 4: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, cooking and stirring occasionally until the onion softens, about 3 minutes.
5. Step 5: Stir in salt, pepper, smoked paprika, ground mustard, dried parsley, and flour. Mix until the flour absorbs the liquid. Lower the heat.
6. Step 6: Slowly pour in the milk, stirring constantly. Let the mixture simmer for 3–5 minutes until it thickens to a gravy consistency. Remove from heat and taste, adding more seasoning if desired.
7. Step 7: Pour the warm sauce over the ham and potatoes in the dish. Toss gently to coat everything evenly.
8. Step 8: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining shredded cheese on top, and bake uncovered for an additional 5–10 minutes until the cheese melts and the casserole bubbles around the edges.
9. Step 9: Remove from the oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce if you like. Serve warm.

Tips & Variations

• For extra creaminess, stir in a dollop of sour cream or cream cheese into the sauce before baking.
• Feel free to swap the ham with cooked bacon or cooked sausage for a different flavor.
• Use smoked cheddar instead of sharp white cheddar to deepen the smoky flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 1 week. To reheat, cover the casserole with aluminum foil and warm it in a 350°F (177°C) oven for about 20 minutes until heated through. You can also reheat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ham for this recipe?

Yes, just make sure the ham is fully thawed and drained of any excess liquid before adding it to the casserole to avoid excess moisture.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole and refrigerate it covered overnight. When ready to bake, add a few extra minutes to the baking time since it will be cold from the fridge.

Cheesy Ham & Potato Casserole Recipe

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★★★★★

4.4 from 68 reviews

• Author: Thomas
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Description

This Cheesy Ham & Potato Casserole is a comforting and hearty dish perfect for family dinners. Featuring tender potatoes, savory cubed ham, and a creamy, cheesy sauce flavored with garlic, onion, and smoked paprika, this casserole bakes to a bubbly golden perfection, making it an irresistible crowd-pleaser.

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Ingredients

Scale 1x2x3x

Potatoes and Ham

• 2 pounds (about 915g) Russet or Yukon Gold potatoes
• 2 cups (about 300g or 8 ounces) cubed ham
• 1 and 1/2 cups (150g or 5.25 ounces) shredded sharp white cheddar cheese, divided

Sauce

• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (1/2 of a large 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 (or 2 teaspoons fresh chopped parsley)
• 3 Tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk

Optional Garnish

• Chopped fresh parsley
• Green onion
• Chives
• Hot sauce

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Instructions

1. Prepare Potatoes: Peel the potatoes and cut them into approximately 3/4-inch pieces, aiming to yield just over 6 cups. Place them in a medium pot, cover with water, and bring to a boil. Once boiling, cook for 5 to 6 minutes until the potatoes are slightly softened but still firm. Drain thoroughly.
2. Combine Potatoes and Ham: Grease a 9×13-inch or similar 3–4 quart oven-safe casserole dish. Add the warm drained potatoes, cubed ham, and 1 cup (about 100g) of shredded sharp white cheddar cheese. Gently toss to combine and set aside.
3. Preheat Oven: Set your oven to 375°F (191°C) to preheat while you prepare the sauce.
4. Make Cheese Sauce: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, for about 3 minutes until the onions soften. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour, mixing well until the flour absorbs the moisture. Lower the heat, then slowly add the milk while stirring continuously. Simmer the mixture for 3 to 5 minutes until it thickens to a gravy-like consistency. Remove the sauce from the heat and adjust seasonings to taste if desired.
5. Combine Sauce and Potato Mixture: Pour the warm cheese sauce evenly over the ham and potatoes in the casserole dish. Toss gently to ensure everything is well coated with the sauce.
6. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and return to the oven for an additional 5 to 10 minutes until the cheese is melted and the casserole is bubbly around the edges.
7. Garnish and Serve: Take the casserole out of the oven and garnish with any combination of fresh parsley, green onion, chives, or a drizzle of hot sauce to enhance flavor and presentation.
8. Storage and Reheating: Store any leftovers in the refrigerator for up to one week. To reheat the whole casserole, cover it with aluminum foil and warm it in a 350°F (177°C) oven for about 20 minutes or until heated through.

Notes

• Do not overcook the potatoes during boiling to avoid a mushy texture; they should be slightly tender.
• Using sharp white cheddar cheese adds a robust flavor, but you can substitute with any cheddar cheese you prefer.
• Adjust seasonings in the sauce to your taste, especially the smoked paprika and mustard for extra depth.
• The casserole can be garnished with fresh herbs or hot sauce according to your preference for added freshness or spice.
• Make sure to reheat leftovers covered to prevent drying out and maintain moisture.
• This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: cheesy ham casserole, potato casserole, baked ham and potatoes, comfort food, casserole recipe