Complete your menu with this ham and potato casserole. This hearty, creamy, meaty, ooey-gooey dish is American comfort food at its best.
This casserole features cubed ham, potatoes, melty cheese, creamy sauce, and a breadcrumb crust. Really, what more can you ask for?
Serve it for breakfast, lunch, dinner, a special occasion, or on a random Wednesday. It’ll be a hit any time of day, any day of the year.
Aside from it being crazy delicious, it’s also easy to make. And one batch will feed a crowd.
Seriously, there’s not one negative thing about this ham and potato casserole!
Ingredients
- Potatoes – Any kind will do- Russet, Yukon, red, you name it.
- Butter – You’ll use butter to saute the ham and onions, giving them even more flavor.
- Ham – Cooked whole ham, pre-diced chunks, or leftovers- any cooked ham you have will work.
- Onion – Yellow or white onions work best. But if you only have red onions, those are fine, too! You can even use shallots.
- White Sauce (Bechamel) – Whisk butter and flour to create a roux, and add milk to create a creamy white sauce. Season it with salt and pepper and it’s done.
- Cheddar Cheese – Grate a block of cheese yourself for the best results. Pre-shredded cheese contains an anti-caking agent that limits its melting potential.
- Breadcrumbs – Sprinkle breadcrumbs over the casserole for an irresistible, crunchy topping. Try using crushed Ritz, too, for a more buttery crust.
Tips and Tricks for the Best Ham and Potato Casserole
- Potato choice. If you use red potatoes, there’s no need to peel them. The skins are tender enough to be eaten. You can use frozen hash browns, too. This one’s a timesaver! Just be sure they’re thawed.
- Slicing the potatoes. Cubed, chopped, minced, or shredded – it all works. But be sure they’re cut to a uniform shape and size for even cooking.
- Making the sauce. Allow the butter, flour, and milk to thicken before you remove it from the heat.
- Be sure your baking dish is large enough. The ingredients in this recipe will fill a 1.5-quart baking dish.
- Want a cheesy topping? Add the cheese after baking. Then, broil the casserole for 1 minute or until the cheese is melty.
Recipe Variations
- Swap the ham for other meats. Crumbled bacon, ground pork, beef, turkey, chorizo, and sausage are fantastic options. Just be sure to cook the meat if necessary, and drain any grease.
- Skip the homemade sauce. You can use sour cream, cream of chicken soup, or cream of cheese soup instead.
- Season the ham, potatoes, and sauce! Rosemary, thyme, onion powder, garlic, cayenne, and chipotle pepper make great seasonings. Just be sure to taste it as you go.
- Don’t precook the potatoes. Bake the casserole (covered) for 1 hour instead. Be sure to slice the potatoes no thicker than 1/2-inch cubes so that they cook through.
- Add vegetables. This is a great technique to sneak in some nutrition. Anything from spinach and asparagus to broccoli and cauliflower florets make fabulous options.
- Spice up the casserole with a dash of red pepper flakes or sriracha.
- Use your favorite kinds of cheese. You can’t go wrong with sharp or mild cheddar, but any melty cheese works. Mozzarella, gouda, Colby jack, Monterey jack- take your pick.
Serving Suggestions
This casserole is delicious any time of day. So, here are some of my favorite serving suggestions for breakfast, lunch, and dinner.
Breakfast
This casserole is great with:
- Bacon
- French toast
- Pancakes
- Waffles
- Pretty much any classic breakfast dish
Lunch
Serve it on the side with:
- Meatloaf
- Grilled chicken
- Burgers
- Soup
- Pulled pork sandwich
Dinner
Serve it as an entree with:
- Salad
- Dinner rolls
- Vegetables (I love this Honey-Sriracha Brussels Sprouts recipe.)
Can I Make the Ham Casserole Ahead of Time?
Absolutely! This is another thing that makes this recipe a must-add to your weekly menu rotation.
Prepare 2-3 casseroles and pop them in the freezer. You can take them out anytime!
You can store the casserole either pre-baked or baked.
Pre-Baked Casserole
Cover the dish with plastic wrap and aluminum foil, label accordingly, and freeze.
A pre-baked casserole will keep well in the freezer for up to 1 month.
Transfer it to the fridge the night before you plan on serving it. Then, remove the wrappings and bake at 350 degrees Fahrenheit for about 45 minutes.
You can bake it from frozen, but add at least 30 minutes to the cooking time.
If you plan on serving the casserole the following day, refrigerate it. Do not freeze it.
Remove the wrappings and bake at 350 degrees Fahrenheit for about 45 minutes.
Baked Casserole
Be sure it is at room temperature before you store it. Cover it with plastic wrap and refrigerate it up to 4 days in advance.
Reheat it in the oven at 325 degrees Fahrenheit for about 45 minutes.
How to Store Ham and Potato Casserole
Cover the casserole with plastic wrap or aluminum foil.
But this stuff is so delicious you won’t have too many leftovers. So, you can transfer whatever is left into an airtight container instead.
Store the casserole in the fridge for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or until warm. Stir it well to ensure everything is warm. You may have to heat it again.
For large portions, reheat in the oven at 350 degrees for about 20 minutes or until warm.
Ham and Potato Casserole
6
servings15
minutes1
hour578
kcalLooking for an easy dinner that is as hearty as it is delicious? This ham and potato casserole is for you! It is ideal for potlucks, weekly dinner, or holidays.
Ingredients
- Ham and Potato Mixture:
1 1/2-2 pounds potatoes, peeled and cubed (Russet or Yukon Golds)
3 tablespoons butter
2 cups fully cooked ham, cubed
1 small onion, finely chopped
- White Sauce:
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
Salt and pepper, to taste
8 ounces shredded cheddar cheese
- Topping:
1/4 cup breadcrumbs
Instructions
- Peel and cut the potatoes into 1/2-3/4 inch cubes. Place them in a large pot of salted, cold water and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes or until slightly softened. Drain and set aside.
- Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5-quart baking dish with cooking spray or butter.
- Melt 3 tablespoons of butter in a large skillet over medium heat. Add the ham and onion and cook for 5 minutes, stirring regularly, or until the onion is tender. Stir in the potatoes, then pour the mixture into the greased baking dish. Set aside.
- Melt 1/4 cup of butter in the same skillet over medium heat. Whisk in the flour until smooth and reduce the heat to medium-low. Gradually whisk in the milk and season with salt and pepper. Continue whisking for 2 minutes or until the mixture turns into a thick sauce.
- Reduce the heat to medium-low and stir in the cheddar cheese until melted. Then, pour the white sauce over the ham and potato mixture. Sprinkle the breadcrumbs evenly over the sauce.
- Cover and bake for 25 to 30 minutes, remove the foil, and bake again for 5-10 minutes, until the sauce is browned and bubbly. Let the dish cool for 5-10 minutes, then serve and enjoy!
Notes
- Add vegetables. This is a great technique to sneak in some nutrition. Anything from spinach and asparagus to broccoli and cauliflower florets make fabulous options.
I want to save a recipe, but there is no feature to do so. I’ve checked several times and can’t find it.
Hi, Marlene!
We are currently experiencing a glitch with the website provider, and it’s caused that feature to disappear. We are working on it and trying to get it back up and running ASAP. In the meantime, you can jump down to the recipe card. There’s a “print” button in the lower right-hand corner of the image above the ingredients. Hit that, but instead of printing, change the settings to “save as pdf.”
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Could you make this with cabbage ( with no potatoes )? I thought it might good with ham. Also could it be possible to add a print to your instructions. I like to print recipes out. Easier for me to use. Thanks for the recipes.
Hi, Teresa!
Yes, I think this recipe would work just fine with cabbage instead of potatoes. It’s going to change the taste and texture (of course — haha) but if a cabbage/ham mash is what you’re going for, I think it would be pretty good.
Things to remember:
– The cabbage won’t require boiling time like the potatoes.
– When sautéing the ham and onion mixture, add the chopped cabbage and cook for an additional 5-7 minutes until it starts to soften but still retains some crunch.
– Cabbage will release more moisture than potatoes during cooking. Consider reducing the milk in the white sauce to 1 1/2 cups instead of 2 cups to prevent the dish from becoming too watery.
– You may want to add some additional seasonings like garlic powder or caraway seeds to complement the cabbage flavor.
I hope the new recipe works out for you! 🙂