This cheesy ham and potato casserole is the kind of dinner that makes the whole kitchen smell like something good is happening. Tender potatoes, savory ham, and a creamy cheese sauce bake together until the edges turn golden and the middle stays soft and scoopable.
It’s the perfect way to use leftover ham, but it also works just as well with deli ham or a thick ham steak from the store. The ingredients are simple, the steps are straightforward, and the payoff is big: a cozy, filling casserole that holds its own as a main dish.
The best part is how flexible it is. Make it extra cheesy. Add veggies. Keep it classic. It’s one of those dependable recipes that fits right into busy weeknights, holiday leftovers, or Sunday dinner when you want something warm and familiar.
YOU WILL LOVE THIS CHEESY HAM AND POTATO CASSEROLE
COMFORT FOOD CLASSIC: Creamy potatoes, salty ham, and melted cheese come together in one hearty bake that feels like a full meal.
GREAT FOR LEFTOVERS: Leftover ham was made for this recipe. It turns into something new, not just “leftovers again.”
FEEDS A CROWD: A 9×13 pan goes a long way. It’s great for family dinners, potlucks, and next-day lunches.
CHEESY HAM AND POTATO CASSEROLE INGREDIENTS
This casserole keeps things simple, but every ingredient has a job. The potatoes soften into the sauce, the ham adds that savory bite, and the cheese turns everything into creamy comfort food with a bubbly top.
You’ll need:
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2 ½ pounds potatoes, peeled (or scrubbed) and thinly sliced (about ⅛-inch thick)
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3 cups cooked ham, diced (½-inch pieces work best)
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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4 tablespoons unsalted butter
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¼ cup all-purpose flour
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2 cups whole milk
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1 ½ cups chicken broth (or ham broth if you have it)
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1 teaspoon kosher salt, plus more to taste
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional, but it adds a warm flavor)
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½ teaspoon dried thyme (or Italian seasoning)
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2 ½ cups shredded cheddar cheese, divided
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1 cup shredded Monterey Jack cheese (or Colby Jack)
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½ cup sour cream (for a creamier finish)
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2 tablespoons chopped parsley, optional garnish
Optional topping (highly recommended)
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¾ cup panko breadcrumbs (or crushed buttery crackers)
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2 tablespoons melted butter
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2 tablespoons Parmesan cheese
WHAT POTATOES WORK BEST HERE
You can use a few different types of potatoes, and the casserole will still turn out great. The difference is texture.
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Yukon Gold: Creamy, buttery, and they hold their shape nicely. This is the best all-around choice for a rich, classic casserole.
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Russet: Softer and starchier. They break down a little more, which makes the filling extra thick and cozy. Just slice evenly so they cook through.
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Red potatoes: Firmer, a little waxy, and they hold shape very well. If you like defined slices that don’t fall apart, these are a solid pick.
PRO TIP: Slice your potatoes evenly. Thin slices cook through without turning the top to mush or leaving the middle underdone. A mandoline makes this fast, but a sharp knife works fine.
THE HAM THAT MAKES THIS CASSEROLE TASTE ITS BEST
This is a good place to use what you already have. Any cooked ham works, but a few choices really shine:
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Leftover holiday ham: The best flavor, especially if it has a little browned edge.
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Ham steak: Great option when you’re not working with leftovers. Cube it up and you’re set.
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Deli ham: Works in a pinch. Stack slices and chop into bite-size squares.
PRO TIP: Keep the ham chunks a little bigger than you think. If it’s diced too small, it can get lost in the potatoes.
HOW TO MAKE CHEESY HAM AND POTATO CASSEROLE
This recipe is built in layers. Cream sauce first, then potatoes, ham, cheese. Bake until the potatoes are tender and the top is browned and bubbly.
Here’s how you make it:
STEP ONE: Preheat and prep the pan
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray or lightly grease it with butter.
STEP TWO: Slice the potatoes
Peel (or scrub) the potatoes and slice them about ⅛-inch thick. Set aside.
PRO TIP: If you’re slicing ahead of time, keep potatoes in a bowl of cold water so they don’t brown. Drain and pat dry before layering so the sauce doesn’t get watery.
STEP THREE: Sauté onion and garlic
In a large skillet or saucepan over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes until it starts to soften. Add the garlic and cook for 30 seconds.
STEP FOUR: Make the creamy sauce
Sprinkle the flour over the onion mixture and stir constantly for 1 minute. You’re cooking out the raw flour taste.
Slowly whisk in the milk, then whisk in the broth. Keep whisking until smooth. Add salt, pepper, paprika (if using), and thyme.
Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, stirring often, until it thickens enough to coat a spoon.
STEP FIVE: Add sour cream and some cheese
Turn the heat to low. Stir in the sour cream until smooth.
Then stir in 2 cups cheddar and ½ cup Monterey Jack, mixing until melted and creamy. Remove from heat.
OUR RECIPE DEVELOPER SAYS: Shred your cheese from a block if you can. Pre-shredded cheese is convenient, but it often doesn’t melt as smoothly because of anti-caking agents.
STEP SIX: Build the casserole
Spread a thin layer of sauce in the bottom of the baking dish.
Add half of the sliced potatoes in an even layer. Sprinkle half the ham over the potatoes. Pour about a third of the sauce over the top.
Repeat with the remaining potatoes and ham. Pour the remaining sauce evenly over everything.
Top with the remaining ½ cup cheddar and ½ cup Monterey Jack.
STEP SEVEN: Add topping (optional)
If using the crunchy topping, mix panko (or cracker crumbs) with melted butter and Parmesan. Sprinkle evenly over the cheese layer.
STEP EIGHT: Bake covered, then uncovered
Cover the dish tightly with foil and bake for 50 minutes.
Remove foil and bake for 20 to 25 minutes more, until the top is golden and the potatoes are fork-tender.
STEP NINE: Rest before serving
Let the casserole rest for 10 to 15 minutes before cutting. This helps it set up and makes serving easier.
WHY RESTING MATTERS MORE THAN YOU THINK
Straight from the oven, the sauce is bubbling and loose. Give it a few minutes and it thickens into that creamy, scoopable texture that holds together on the plate.
It also keeps you from burning your mouth on the first bite. Worth the wait.
CHEESY HAM AND POTATO CASSEROLE SUBSTITUTIONS AND ADDITIONS
This casserole is easy to adjust based on what you have in the fridge.
POTATOES: Sweet potatoes work, but the flavor is different. If you go that route, use a sharper cheese like extra sharp cheddar and add a pinch more salt.
HAM: Leftover turkey, cooked chicken, or browned sausage can stand in for ham. Keep the pieces bite-sized.
CHEESE: Swap cheddar for sharp white cheddar, Gruyère, or mozzarella. A little smoked gouda is also good, but use it as part of the blend so it doesn’t overpower the dish.
SOUP SHORTCUT: If you want a faster sauce, replace the homemade sauce with 2 cans of cream of chicken soup plus 1 cup milk. Stir in sour cream and cheese, then layer and bake as directed.
VEGGIES: Add steamed broccoli florets, peas, spinach (thawed and squeezed dry), or sautéed mushrooms. Keep add-ins fairly dry so they don’t thin the sauce.
EXTRA FLAVOR: A teaspoon of Dijon mustard stirred into the sauce adds a little tang without tasting “mustardy.”
CHEESY HAM AND POTATO CASSEROLE RECIPE TIPS
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Slice potatoes evenly so they cook at the same rate.
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If the top starts browning too fast, lay foil loosely over the top for the last 10 minutes.
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Don’t crank the oven hotter to “speed it up.” Potatoes need time to soften.
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Taste your sauce before layering. Ham and cheese bring salt, so adjust carefully.
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Let it rest before slicing. The difference is huge.
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If you like a softer casserole, use russets and slice slightly thinner. If you like defined layers, use Yukon Gold or red potatoes.
HOW TO SERVE HAM AND POTATO CASSEROLE
This is a full meal on its own, but it also pairs well with simple sides that cut through the richness.
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Green beans (steamed, roasted, or sautéed)
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A crisp green salad with a tangy dressing
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Roasted carrots
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Buttered peas
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Dinner rolls or crusty bread
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Applesauce or a simple fruit salad for something fresh on the plate
HOW TO STORE CHEESY HAM AND POTATO CASSEROLE
This casserole keeps well, which makes it a great make-ahead dinner.
MAKE AHEAD
Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let the dish sit at room temperature for 20 to 30 minutes (especially if using a glass dish), then bake as directed. You may need an extra 10 to 15 minutes covered since it’s starting cold.
IN THE FRIDGE
Store leftovers in an airtight container or cover the baking dish tightly. It will keep for 3 to 4 days.
IN THE FREEZER
You can freeze leftovers, but the texture of potatoes can change slightly after thawing. It’s still tasty, just a bit softer.
Cool completely, then wrap well or portion into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
REHEATING
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Oven: Cover with foil and bake at 350°F for 20 to 25 minutes, until hot.
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Microwave: Heat portions in 1 to 2 minute intervals, stirring gently when possible, until warmed through.
NOTE: Always reheat until the casserole reaches 165°F in the center before serving.
CHEESY HAM AND POTATO CASSEROLE FAQS
Do I need to cook the potatoes first?
No. Thin slicing plus the covered baking time cooks them through. If your slices are thicker than ⅛-inch, they may take longer.
Why are my potatoes still firm?
The most common reason is slices that are too thick or uneven. Covering tightly with foil matters too, since steam helps soften the potatoes.
Can I use pre-shredded hash brown potatoes?
You can, but it turns into more of a “hash brown casserole” texture instead of layered slices. Reduce covered bake time and check earlier, since shredded potatoes cook faster.
Can I make it extra creamy?
Yes. Add an extra ¼ cup sour cream, or stir in 4 ounces of softened cream cheese when you add the sour cream. Keep heat low so the sauce stays smooth.
What cheese melts best?
Cheddar for flavor, Monterey Jack for melt. That combo gives you a creamy sauce and a great stretchy top.
Cheesy Ham and Potato Casserole
Equipment
- 9×13-inch baking dish
- Large saucepan or deep skillet
- Whisk
- Sharp knife or mandoline
Ingredients
- 2 ½ pounds potatoes peeled (or scrubbed) and thinly sliced (about ⅛-inch)
- 3 cups cooked ham diced
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 ½ cups chicken broth
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ½ teaspoon dried thyme or Italian seasoning
- 2 ½ cups shredded cheddar cheese divided
- 1 cup shredded Monterey Jack or Colby Jack
- ½ cup sour cream
- 2 tablespoons chopped parsley optional
Optional crunchy topping
- ¾ cup panko breadcrumbs or crushed buttery crackers
- 2 tablespoons melted butter
- 2 tablespoons Parmesan cheese
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Slice potatoes about ⅛-inch thick. Set aside.
- Melt butter in a large saucepan over medium heat. Add onion and cook 3 to 4 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute.
- Slowly whisk in milk, then broth. Add salt, pepper, paprika (if using), and thyme. Simmer 4 to 6 minutes, stirring often, until thickened.
- Reduce heat to low. Stir in sour cream until smooth. Stir in 2 cups cheddar and ½ cup Monterey Jack until melted. Remove from heat.
- Spread a thin layer of sauce in the baking dish. Layer half the potatoes, half the ham, then about a third of the sauce. Repeat with remaining potatoes and ham, then pour remaining sauce over the top.
- Sprinkle remaining cheddar and remaining Monterey Jack over the top.
- If using topping, mix panko with melted butter and Parmesan, then sprinkle evenly over the cheese layer.
- Cover tightly with foil and bake 50 minutes. Remove foil and bake 20 to 25 minutes more, until golden and potatoes are fork-tender.
- Rest 10 to 15 minutes before serving. Garnish with parsley if desired.
