Cheesy Ham & Potato Casserole Recipe
Introduction
This Cheesy Ham & Potato Casserole is a comforting, hearty dish perfect for family dinners or potlucks. Tender potatoes combined with savory ham and a rich, cheesy sauce make it both satisfying and delicious. 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 (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
- Step 1: Peel the potatoes and cut them into 3/4-inch pieces. Place the chopped potatoes in a medium pot and cover with water. Bring to a boil and cook for 5–6 minutes until the potatoes are slightly softened but not fully tender. Drain and set aside.
- Step 2: Grease a 9×13-inch or a 3–4 quart oven-safe dish. Combine the warm, drained potatoes, cubed ham, and 1 cup of shredded cheddar cheese in the dish. Gently toss to mix 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 and stirring occasionally until the onions soften, about 3 minutes. Stir in the salt, pepper, smoked paprika, ground mustard, parsley, and flour. Cook until the flour has absorbed any liquid.
- Step 5: Reduce the heat to low and slowly whisk in the milk. Simmer the mixture for 3–5 minutes, stirring frequently, until it thickens to a gravy consistency. Remove from heat and adjust seasonings if desired.
- Step 6: Pour the warm sauce over the potato and ham mixture. Toss gently to coat everything evenly.
- Step 7: Cover the casserole dish with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle the remaining 1/2 cup of shredded 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 the oven and garnish with fresh parsley, green onions, chives, or a drizzle of hot sauce if you like. Serve warm.
Tips & Variations
- Use smoked ham or add a splash of hot sauce to enhance the smoky, savory flavors.
- Swap white cheddar for Gruyère or a sharp yellow cheddar for a different cheese profile.
- For a creamier texture, stir in a bit of sour cream or cream cheese into the sauce before baking.
- Add frozen peas or sautéed mushrooms for extra vegetables.
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 preheated 350°F (177°C) oven for about 20 minutes until heated through. Individual portions can also be reheated in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, feel free to substitute the sharp white cheddar with cheeses like Gruyère, mozzarella, or a blend of your favorites. Just keep in mind the flavor and melting properties will vary.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
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Cheesy Ham & Potato Casserole Recipe
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
Description
A comforting and hearty Cheesy Ham & Potato Casserole combining tender potatoes, savory ham, and rich sharp cheddar cheese baked together in a creamy seasoned sauce. Perfect for a family dinner or meal prep, this casserole features layers of flavors from smoked paprika, garlic, and mustard, baked to golden bubbly perfection.
Ingredients
Scale
Potato and Ham Mixture
- 2 pounds (about 915g) potatoes (Russet or Yukon Gold recommended)
- 2 cups (about 300g or 8 ounces) cubed ham
- 1 cup (about 100g or 3.5 ounces) shredded sharp white cheddar cheese (from total 1.5 cups)
Sauce and Seasoning
- 3/4 cup (50g) chopped yellow onion (1/2 large onion)
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black 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
- 3 tablespoons (43g) unsalted butter
- 1/2 cup (about 50g or 1.75 ounces) shredded sharp white cheddar cheese (remaining from total 1.5 cups) for topping
Optional Garnish
- Chopped fresh parsley
- Chopped green onion
- Chopped chives
- Hot sauce
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into approximately 3/4-inch pieces. Place the chopped potatoes in a medium pot and cover with water. Bring to a boil and cook for 5–6 minutes until the potatoes are slightly softened but not fully tender. Drain the potatoes thoroughly.
- Combine Potatoes, Ham, and Cheese: Grease a 9×13-inch or similar-sized (3–4 quart) oven-safe dish. Add the warm, drained potatoes, cubed ham, and 1 cup of shredded cheddar cheese. Gently toss the mixture together to combine evenly and set aside.
- Preheat Oven: Set the oven to 375°F (191°C) to allow it to reach the proper baking temperature while preparing the sauce.
- Make the Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking and stirring occasionally until the onions soften, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, dried parsley, and flour until the mixture is well combined and the flour absorbs any moisture. Reduce the heat to low, then slowly whisk in the whole milk and let it simmer for 3–5 minutes until thickened to a gravy-like consistency. Remove from heat and adjust seasoning as desired.
- Combine Sauce with Ham and Potatoes: Pour the warm sauce over the potato and ham mixture in the baking dish. Toss gently to coat everything evenly with the sauce.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to meld flavors and cook through.
- Add Cheese Topping and Finish Baking: Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole. Return to the oven uncovered and bake an additional 5–10 minutes until the cheese is melted, bubbly, and golden around the edges.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped fresh parsley, green onions, chives, or a drizzle of hot sauce as desired. Serve warm.
- Storage and Reheating: Store any leftovers in the refrigerator for up to one week. To reheat the entire casserole, cover it with aluminum 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; they hold up well during boiling and baking.
- Do not fully cook potatoes when boiling initially; they should be slightly tender to avoid mushy casserole.
- You can substitute lower-fat milk if preferred, but whole milk adds richness to the sauce.
- Feel free to add additional herbs or spices to taste, such as thyme or rosemary.
- Leftovers can be refrigerated and reheated or frozen for longer storage, though texture may vary after freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: cheesy ham casserole, potato casserole, baked ham and cheese, comfort food, dinner casserole
