Easy Ham and Potato Casserole

Growing up, my mom’s ham and potato casserole was our go-to dinner when the fridge was stocked with leftover holiday ham. Back then, I thought it was just her way of using up extras, but now I realize she was onto something really smart. 

This casserole is exactly what comfort food should be – simple ingredients that come together without much fuss. It’s the kind of recipe that doesn’t need fancy techniques or special equipment. Just layer everything in a dish, pop it in the oven, and let it do its thing. For busy weeknights when you want something filling and familiar, it’s pretty much perfect.

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What Kind of Potatoes Should I Use?

For this casserole, you’ve got two great options: Russet or Yukon Gold potatoes. Russets are the classic choice – they’re starchy and tend to break down a bit during cooking, which helps thicken the sauce naturally and creates a creamier casserole.

Yukon Golds, on the other hand, have a naturally buttery flavor and hold their shape better, giving you more defined potato pieces in the final dish. Either way, try to cut your potatoes into evenly-sized pieces (about 1-inch cubes work well) so they cook at the same rate.

Just make sure to give your potatoes a good scrub before using them, and if you’re using Russets, you might want to peel them since their skin can be a bit tough.

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Options for Substitutions

This casserole is pretty forgiving and works well with several substitutions:

• Potatoes: While russet or yukon gold potatoes are best here, you can use red potatoes too. Just avoid waxy varieties as they won’t get as creamy when baked.
• Ham: No ham? Try using cooked, crumbled bacon, diced chicken, or even turkey. If using bacon, reduce the added salt in the recipe by 1/4 teaspoon.
• Sharp white cheddar: Yellow cheddar works just as well, or try a mix of cheddar and monterey jack. For a different flavor, Swiss cheese pairs really nicely with ham.
• Whole milk: 2% milk can work in place of whole milk, though the sauce won’t be quite as rich. Half-and-half or a mix of milk and cream will make it extra creamy.
• All-purpose flour: For a gluten-free version, use cornstarch (2 tablespoons) or your favorite cup-for-cup gluten-free flour blend.
• Ground mustard: If you don’t have ground mustard, use 1 tablespoon of prepared Dijon mustard instead.

What to Serve With Ham and Potato Casserole?

This hearty casserole calls for some fresh, lighter sides to balance out all that cozy goodness! A simple green vegetable like steamed broccoli, roasted asparagus, or green beans works perfectly alongside this dish.

For a fresh contrast, try serving a crisp garden salad with a light vinaigrette dressing – the acidity helps cut through the richness of the casserole.

If you’re feeding a bigger crowd, some warm dinner rolls or crusty bread make great additions to help soak up the creamy sauce. Keep in mind that since this casserole is already pretty filling, you’ll want to keep the portions of your sides on the smaller side.

Storage Instructions

Keep Fresh: This cozy ham and potato casserole will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together nicely!

Freeze: You can freeze this casserole for up to 3 months. Just let it cool completely, cover tightly with foil, and pop it in the freezer. Pro tip: if you’re planning to freeze it, consider slightly undercooking the potatoes so they don’t get too soft when reheating.

Warm Up: To reheat, cover the casserole with foil and pop it in the oven at 350°F (175°C) for about 20-25 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first. You can also microwave individual portions, though the oven method gives the best results for that nice, melty cheese top!

Make Ahead: Want to prep this in advance? You can assemble the entire casserole up to 24 hours before baking – just cover and refrigerate. When you’re ready to cook, let it sit at room temperature for 30 minutes, then bake as directed, adding an extra 5-10 minutes to the cooking time.

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Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Ingredients

• 2 pounds (approx. 915g) potatoes (russet or yukon gold recommended)
• 2 cups (approx. 300g or 8 ounces) diced ham
• 1.5 cups (150g or 5.25 ounces) grated sharp white cheddar cheese, divided
• 3 tablespoons (43g) unsalted butter
• 3/4 cup (100g) chopped yellow onion (about half of a large onion)
• 3 minced garlic cloves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1 teaspoon dried parsley (or 2 teaspoons freshly chopped parsley)
• 3 tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk
• Optional garnish: chopped fresh parsley, green onion, chives, or hot sauce

Step 1: Prepare the Potatoes

Peel the potatoes and cut them into 3/4-inch pieces (you can eyeball it).

You should have just over 6 cups of chopped potatoes.

Place the potatoes in a medium pot and cover them with water.

Bring the pot to a boil.

Once boiling, let the potatoes boil for just 5–6 minutes.

You don’t want the potatoes super soft and tender just yet; they should be only slightly softened.

Drain the potatoes.

Step 2: Combine Ingredients in Baking Dish

Grease a 9×13-inch or any 3–4-quart oven-safe dish.

Add the warm, drained potatoes into the dish along with the ham and 1 cup (about 100g) of shredded cheese.

Gently toss everything together to combine.

Set the dish aside while you prepare the sauce.

Preheat the oven to 375°F (191°C).

Step 3: Prepare the Sauce

In a large skillet or saucepan, melt the butter over medium heat.

Add the onion and garlic, cooking and stirring occasionally until the onions have softened, about 3 minutes.

Stir in the salt, pepper, smoked paprika, ground mustard, parsley, and flour until everything is combined and the flour has absorbed any liquid.

Reduce the heat to low, and then slowly stir in the milk.

Let it simmer for 3–5 minutes until it thickens to a gravy consistency.

Remove from heat, taste, and adjust the seasoning if needed by adding more salt, pepper, paprika, mustard, or parsley to taste.

Step 4: Assemble and Bake the Casserole

Pour the warm sauce over the ham and potatoes in the baking dish.

Gently toss to coat everything evenly.

Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes.

After 30 minutes, remove the aluminum foil, sprinkle the remaining cheese on top, and return the dish to the oven for another 5–10 minutes or until the cheese is melted and the casserole is bubbling around the edges.

Step 5: Garnish and Serve

Once the casserole is done baking, remove it from the oven and garnish it with fresh parsley, green onion, chives, or a drizzle of hot sauce.

Serve hot and enjoy!

Step 6: Store and Reheat Leftovers

Store any leftovers in the refrigerator for up to 1 week.

Reheat as desired.

To reheat the entire casserole, cover it with aluminum foil and heat it in a 350°F (177°C) oven for 20 minutes.