If you ask me, leftover ham is a blessing in disguise.
This cozy potato casserole turns yesterday’s ham into a brand new family meal that’s filling and comforting. Tender potato slices and chunks of smoky ham come together under a blanket of melted cheese.
It’s layered with a simple cream sauce that keeps everything moist and adds just the right touch of richness. Green peas and diced onions bring color and a homey touch to this satisfying dish.
It’s the kind of no-fuss dinner that makes the most of what you have, perfect for those busy weeknight meals.
Why You’ll Love This Ham and Potato Casserole
- Perfect for leftovers – This casserole is the best way to use up that leftover holiday ham, turning yesterday’s dinner into a completely new and delicious meal.
- Budget-friendly – Using simple pantry staples like potatoes, milk, and cheese, plus leftover ham, this recipe helps you stretch your grocery budget while creating a satisfying meal.
- Make-ahead friendly – You can assemble this casserole ahead of time and bake it when needed, making it perfect for busy weeknight dinners or meal prep.
- Comfort food classic – With creamy sauce, tender potatoes, and chunks of savory ham all topped with melted cheese, this casserole delivers pure comfort in every bite.
What Kind of Potatoes Should I Use?
While the recipe calls for russet potatoes, you’ve actually got several good options for this casserole. Russets are a solid choice because they’re starchy and help create a creamy texture when combined with the sauce, but Yukon Golds would work great too – they hold their shape a bit better and have a naturally buttery taste. When picking your potatoes, look for ones that are firm and free from any green spots or sprouts. Try to cut your potato chunks into even-sized pieces (about 1-inch cubes works well) so they cook at the same rate, and give them a quick rinse under cold water to wash away some of the excess starch before using them in your casserole.
Options for Substitutions
This cozy casserole is pretty adaptable – here are some handy swaps you can try:
- Russet potatoes: You can swap russets with Yukon Gold or red potatoes. Just keep in mind that waxy potatoes like reds will hold their shape more, while Yukons will give you a buttery taste.
- Ham: No leftover ham? Try using diced cooked chicken, turkey, or even smoked sausage. For a meatless version, try using sautéed mushrooms.
- Cheddar cheese: Feel free to use other melting cheeses like Colby, Monterey Jack, or a mix of cheeses. Swiss cheese works great with ham too!
- Whole milk: 2% milk works fine here, or for extra richness, try half-and-half. For a lighter version, use low-fat milk, but the sauce won’t be quite as creamy.
- Chives: Green onions make a perfect substitute for chives. You can also use parsley or dill for a different flavor profile.
- Ground mustard: If you don’t have ground mustard, use 1 tablespoon of prepared Dijon mustard instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making a ham and potato casserole is ending up with undercooked, crunchy potatoes – to avoid this, make sure to cut your potato chunks into uniform, bite-sized pieces (about 1-inch cubes) and test them with a fork before adding the cheese topping. A common error is rushing the sauce-making process, which can lead to lumpy gravy – take your time to properly cook the flour with butter for at least 1-2 minutes before slowly whisking in the milk. To prevent your casserole from becoming watery, avoid overcrowding the pan with potatoes and make sure to pat your ham pieces dry if they’re particularly moist from packaging. For the creamiest results, let the casserole rest for 10-15 minutes after baking – this allows the sauce to thicken and settle, making it easier to serve and ensuring each bite is perfectly coated.
What to Serve With Ham and Potato Casserole?
This hearty casserole calls for some lighter sides to balance out the rich, creamy main dish. A simple green vegetable like roasted broccoli, steamed green beans, or sautéed asparagus adds a nice pop of color and freshness to your plate. I love serving this casserole with a crisp side salad dressed in a light vinaigrette – the acidity helps cut through the richness of the cheese sauce. For extra veggie options, some glazed carrots or roasted Brussels sprouts would work great too, and don’t forget some warm dinner rolls to soak up any extra sauce!
Storage Instructions
Keep Fresh: This ham and potato casserole is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything melds together nicely.
Freeze: Got extra portions? Let the casserole cool completely, then cover tightly with foil and freeze for up to 3 months. I like to portion it out into smaller containers – it makes for super easy weeknight dinners when you’re in a rush.
Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen (make sure to thaw overnight first). Cover with foil while reheating to keep it from drying out. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 100-120 g
- Fat: 100-120 g
- Carbohydrates: 200-220 g
Ingredients
For the casserole:
- 0.5 tsp garlic powder
- 3 tbsp unsalted butter
- 8 oz shredded cheddar cheese (I like Tillamook sharp cheddar)
- 3 tbsp all-purpose flour
- 2.5 lbs russet potatoes (peeled and diced into 1/2-inch pieces)
- 2 cups whole milk
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground for best flavor)
- 0.5 tsp ground mustard
- 3 cups diced ham (from leftover cooked ham, about 1-inch cubes)
- 1 medium onion (finely chopped)
For the garnish:
- 2 tbsp chives (freshly chopped)
Step 1: Prepare the Ingredients
Begin by preheating your oven to 350°F (175°C).
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
Add 1 medium chopped onion to the melted butter and sauté until the onion becomes soft and translucent.
While the onion is cooking, cube 3 cups of leftover ham into 1-inch pieces.
Peel and cube 2½ lbs of russet potatoes (or Yukon gold) and set aside.
Step 2: Parboil the Potatoes and Prep the Cheese
Boil the cubed potatoes in water for about 5 minutes, then drain them thoroughly.
Shred 8 oz of cheddar cheese and set aside, remembering to reserve ½ cup of it for topping later.
Step 3: Make the Sauce
To the sautéed onions, add 3 tablespoons of all-purpose flour and stir to combine well.
Gradually add 2 cups of whole milk to the flour-onion mixture, stirring continuously to prevent lumps and allowing it to thicken to a gravy-like consistency.
Once thickened, stir in 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of ground mustard, and ½ teaspoon of garlic powder.
Step 4: Combine Ham, Potatoes, and Cheese
In a large mixing bowl, combine the cubed ham, parboiled potatoes, and 1½ cups of shredded cheddar cheese.
Pour the thickened sauce over this mixture and stir until everything is well coated and evenly distributed.
Step 5: Assemble and Bake the Casserole
Transfer the mixture to a greased baking dish, such as a cast iron skillet.
Evenly top the casserole with the reserved ½ cup of shredded cheddar cheese.
Place it in the preheated oven and bake for about 45 minutes, or until the top turns golden and the casserole is bubbly and cooked through.
Step 6: Serve and Garnish
Once baked, let the casserole rest for a few minutes to set before serving.
If desired, garnish with chopped chives for added color and flavor.
Enjoy your delicious ham and potato casserole!
