Cheesy Ham and Potato Casserole
Making a Cheesy Ham and Potato Casserole is a delicious way to repurpose leftover ham from holiday meals like Easter or Christmas. This scalloped potato recipe features thin potato slices and chunks of salty ham baked together in a creamy béchamel sauce. The dish emerges from the oven bubbling with melted cheddar cheese and a crispy top layer. It works beautifully as a standalone main course or a substantial side dish for larger gatherings.
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.
Notes
Even slices matter. If your potatoes are thicker than ⅛-inch, add extra covered bake time and check again before uncovering.
For smoother melting, shred cheese from a block.
If the top browns too quickly, tent with foil near the end.
Reheat leftovers covered at 350°F until hot in the center (165°F).