Cheesy Ham & Potato Casserole Recipe
Introduction
This Cheesy Ham & Potato Casserole is a comforting, hearty dish perfect for family dinners or potlucks. Loaded with tender potatoes, savory ham, and melted cheddar cheese, it’s easy to prepare and sure to please everyone at the table.
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 (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
- Step 1: Peel the potatoes and cut into 3/4-inch pieces. Place them in a medium pot, cover with water, and bring to a boil. Once boiling, cook for 5–6 minutes until slightly softened but not fully tender. Drain well.
- Step 2: Grease a 9×13-inch or 3–4-quart oven-safe dish. Add the warm drained potatoes, cubed ham, and 1 cup of shredded cheddar cheese. Gently toss to combine and set aside.
- Step 3: Preheat your oven to 375°F (191°C).
- Step 4: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onions soften, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour. Cook while stirring until the flour absorbs the liquid.
- Step 5: Reduce heat to low and slowly whisk in the milk. Simmer for 3–5 minutes until the sauce thickens to a gravy consistency. Taste and adjust seasonings if needed.
- Step 6: Pour the warm sauce over the potato and ham mixture. Toss gently to coat everything evenly.
- Step 7: Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 5–10 minutes until the cheese melts and the casserole bubbles around the edges.
- Step 8: Remove from oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce if desired. Serve warm.
Tips & Variations
- Try using smoked ham for extra flavor or substitute with cooked turkey for a different twist.
- For a creamier texture, add a splash of heavy cream to the sauce.
- Mix in some cooked vegetables like peas or bell peppers for added color and nutrition.
- If you prefer a crisper top, broil the casserole for 2-3 minutes after baking.
Storage
Store leftovers covered 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.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Yes, you can swap sharp cheddar for mozzarella, Monterey Jack, or a cheese blend for a different flavor and melt.
Can I make this casserole ahead of time?
Absolutely! Prepare the casserole up to step 6, cover, and refrigerate. When ready, bake as directed, adding extra baking time if starting from cold.
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Cheesy Ham & Potato Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This Cheesy Ham & Potato Casserole combines tender potatoes and savory ham baked in a creamy, flavorful cheese sauce. With melted sharp cheddar topping and a rich, spiced gravy, this comforting classic is perfect for hearty family meals or cozy gatherings.
Ingredients
Scale
Potatoes & Ham
- 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
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, or hot sauce
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 3/4-inch pieces to yield about 6 cups. Place them in a medium pot, cover with water, bring to a boil, and cook for 5-6 minutes until slightly softened but still firm. Drain thoroughly.
- Combine Potatoes, Ham, and Cheese: Grease a 9×13-inch or any 3–4-quart oven-safe casserole dish. Add the warm drained potatoes, cubed ham, and 1 cup (about 100g) of shredded cheddar cheese. Gently toss to combine evenly and set aside.
- Preheat Oven: Set your oven temperature to 375°F (191°C) and allow it to fully preheat while preparing the sauce.
- Make Cheese Sauce: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic; cook, stirring occasionally, until the onions are softened, approximately 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, dried parsley, and flour, mixing well so the flour absorbs the butter and seasonings. Reduce heat to low and gradually stir in the whole milk. Simmer the sauce gently for 3–5 minutes, stirring frequently until it thickens to a gravy-like consistency. Remove from heat and adjust seasoning if needed.
- Combine Sauce with Potatoes and Ham: Pour the warm cheese sauce over the potato and ham mixture in the casserole dish. Toss gently to coat everything evenly with the sauce.
- Bake Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil, sprinkle the remaining 1/2 cup (about 50g) shredded cheddar cheese on top, and return to the oven for an additional 5–10 minutes until the cheese is melted and bubbly around the edges.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh parsley, chopped green onion, chives, or a drizzle of hot sauce as desired for added flavor and color.
- Storage and Reheating: Store leftovers tightly covered in the refrigerator for up to 1 week. To reheat, cover with foil and warm in a 350°F (177°C) oven for about 20 minutes until heated through.
Notes
- Use Russet or Yukon Gold potatoes for best texture and flavor.
- Partially boiling the potatoes before baking ensures they are tender but not mushy.
- Adjust seasoning in the sauce to taste before combining with potatoes and ham.
- Ensure the casserole is covered initially when baking to keep moisture and cook evenly.
- Feel free to add extra veggies like peas or green beans for variation.
- Leftovers reheat well and make great next-day meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: cheesy ham potato casserole, ham casserole, cheesy potato bake, comfort food casserole, easy dinner casserole
