Occasionally, I create a recipe that completely leaves my family speechless. Well, friends, this easy Ham and Potato Casserole is one of those recipes! It’s full of creamy, pillowy soft potatoes, tangy sharp cheddar cheese, and salty bite-sized pieces of ham. Geez, my mouth is watering just thinking about this dish again. This is the perfect recipe when you want something a little extra special for breakfast or brunch. It’s made with simple ingredients, is easy on the budget, and is insanely delicious. The only problem is you’ll wish you had made more!😄
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What Is Ham and Potato Casserole?
If you love ham and potato soup, you’re going to LOVE this easy casserole. I take ingredients found in any good potato casserole recipe, like diced potatoes, cheddar cheese, and garlic, and add in chunks of savory ham and a creamy homemade sauce. Everything is seasoned to perfection and baked until bubbly and golden brown on top. It’s the ultimate comfort food!
Ingredients
Here’s what you’ll need to make this cheesy ham and potato casserole:
- Yukon Gold Potatoes: These creamy, buttery potatoes are perfect for this casserole. They cook pretty quickly and hold their shape well. I used 2 lbs total, which was the perfect amount for my 9×13-inch casserole dish. Russet potatoes will also work well if that’s what you have to hand!
- Ham Steak: This can usually be found in the refrigerated packaged meat section of the grocery store, near the bacon. I diced up the ham and then browned it in the skillet for extra flavor!
- Cooking Oil: I use a little oil to help brown the ham in the skillet. Any cooking oil will work here, like canola, vegetable, or olive oil.
- Yellow Onion & Garlic: These two ingredients are staple aromatics in my kitchen. They add a ton of flavor to any recipe!
- Salted Butter & All-Purpose Flour: The butter softens the diced onion and minced garlic to release their flavors. Then, once that is done, I sprinkle in some flour to create a simple thickening agent (a roux!) for the creamy sauce.
- Chicken Broth: Adds a delicious, savory flavor to the casserole. You can use homemade or store-bought broth, or do what I do and use Better than Bouillon.
- Whole Milk: Helps to create a creamy texture in the sauce without being too heavy.
- Seasonings: This savory dish needs salt and pepper, but I also add some garlic powder and Tony Chachere’s Creole seasoning. The flavor combination of these seasonings is what sets this recipe apart from others I’ve tried! You can use any Cajun or Creole seasoning if you don’t have Tony Chachere’s.
- Sharp Cheddar Cheese: You definitely want to stick with sharp cheddar cheese for this recipe. It adds a strong, tangy, pronounced flavor compared to regular mild cheddar.
- Green Onions: Garnish with sliced green onions just before serving for a little crunch and extra flavor.
Can I use Leftover Ham?
Yes, this recipe for ham and potato casserole is great for using up leftover deli ham or baked ham from a holiday dinner! I’d slice up the leftover ham into small pieces and use them in place of the ham steak called for in my recipe. And because it’s already cooked, there’s no need to brown it in a skillet first (unless you want that extra layer of flavor!).
Recipe Tips for Success!
My ham potato and cheese casserole is SO easy to make…but that doesn’t mean I don’t have a few tips & tricks up my sleeve.😉 I want you to get this casserole right the first time, and these tips will help!
- You’ll only need to par-boil the potatoes for a few minutes in this recipe as they’ll continue cooking in the oven. I highly recommend you set a timer and drain the potatoes as soon as the time is up to prevent them from over-cooking.
- I also recommend shredding the sharp cheddar cheese from a block for the best flavor. Those bags of pre-shredded cheese might be convenient, but they often have added starches and preservatives that can affect the melt and taste.
- Don’t cover the casserole dish while it bakes. You want any exposed pieces of ham to get a little crispy and that cheese to slightly brown on top.
- I use a 9×13-inch baking dish when making this casserole, and I don’t recommend using anything smaller than that (unless you reduce the ingredient amounts). You want enough room for everything to fit so it cooks evenly and doesn’t bubble up and over the sides!
Serving Suggestions
This recipe makes 6 generous servings, but if you’re serving this with a big breakfast or brunch, you can probably make the servings stretch a little bit further.
I like to serve this quick ham and potato casserole with eggs (usually poached or scrambled) and fruit. Some maple sage breakfast sausage, buttered toast, or crispy air fryer bacon would also go down a treat! However, this recipe isn’t just for breakfast and brunch. I had it with a simple side salad and baked chicken drumsticks for dinner the other day, and it was just as delicious! This recipe really is versatile and I could honestly eat it any time of the day.
Make it Ahead!
One thing I love most about this ham and potato cheese casserole is that it can be made ahead of time. I sometimes prep everything and assemble the casserole, but instead of baking it right away, I let it cool, then cover and refrigerate for up to 24 hours. This is a time saver on busy mornings or if you’re hosting brunch! When I’m ready to bake it, I let the casserole rest on my kitchen counter as the oven preheats and then add a few extra minutes to the baking time. It’s ready when the cheese is melted and it’s bubbling around the edges. Easy peasy!
Ham and Potato Casserole Recipe
Servings 6 servings (1 cup each)Ingredients
- 2 lbs. Yukon gold potatoes ($2.40)
- 8 oz. ham steak ($2.79)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp salted butter ($0.28)
- 1 small yellow onion, diced ($0.39)
- 2 cloves of garlic, minced ($0.16)
- 3 Tbsp all-purpose flour ($0.06)
- ½ cup chicken broth ($0.08)
- 1 ½ cup whole milk ($0.51)
- 1 ½ tsp salt, divided ($0.08)
- ¼ tsp freshly cracked black pepper ($0.02)
- ¼ tsp garlic powder ($0.05)
- ½ tsp Tony Chachere’s Creole seasoning ($0.05)
- 1 cup shredded sharp cheddar cheese, divided ($1.25)
- 2 green onions, sliced ($0.30)
Instructions
- Preheat the oven to 375°F. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*
- While the potatoes are boiling, dice the ham into small pieces.
- Once the potatoes have par-boiled for 4 minutes, drain them in a colander.
- After the potatoes have drained, add them to a lightly buttered 9×13-inch baking dish.
- Now add the cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.
- Remove the ham from the skillet and add it to the baking dish with the potatoes.
- In the same skillet, add the butter, diced onion, and minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.
- Sprinkle the flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.
- Now, slowly stir in the chicken broth and milk. Then season the sauce with ½ tsp salt, black pepper, garlic powder, and Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.
- Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
- Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.
- Now sprinkle the remaining ¾ cup of cheddar cheese on top.
- Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with sliced green onions and enjoy!
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Equipment
- 9×13 Baking Dish
Notes
Nutrition
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how to make Ham and Potato Casserole – step by step photos
Preheat the oven to 375°F. Wash, peel, and dice 2 lbs. Yukon gold potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*
While the potatoes are boiling, dice 8 oz. ham steak into small pieces.
Once the potatoes have par-boiled for 4 minutes, drain them in a colander.
After the potatoes have drained, add them to a lightly buttered 9×13-inch baking dish.
Now add 1 Tbsp cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.
Remove the ham from the skillet and add it to the baking dish with the potatoes.
In the same skillet, add 2 Tbsp salted butter, 1 small diced yellow onion, and 2 cloves minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.
Sprinkle 3 Tbsp flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.
Now, slowly stir in ½ cup chicken broth and 1 ½ cup whole milk. Then season the sauce with ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, and ½ tsp Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.
Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.
Now sprinkle the remaining ¾ cup of cheddar cheese on top.
Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with 2 sliced green onions and enjoy!
I hope your family loves this potato and ham casserole just as much as mine does! It’s comforting, creamy, and super simple to make!
