Cheesy Ham and Potato Casserole

Introduction

I’ll be honest with you — I have a soft spot for cozy, cheesy casseroles. There’s something so satisfying about pulling a bubbling dish out of the oven, the cheese golden and melty, and that smell of comfort filling the kitchen. And this Cheesy Ham and Potato Casserole? It’s one of those dishes that makes everyone stop mid-conversation and say, “Wow, what’s that?”

It’s hearty, creamy, and layered with everything good — tender potatoes, smoky ham, and a rich, cheesy sauce that ties it all together. Whether I’m making it to use up leftover holiday ham or just craving something warm on a chilly evening, it never disappoints.

What Is Cheesy Ham and Potato Casserole?

Think of it as the ultimate comfort bake — tender layers of thinly sliced potatoes, chunks of juicy ham, and a velvety cheese sauce that bakes into gooey perfection. It’s a cross between scalloped potatoes and mac and cheese, but with ham, adding that savory, smoky depth that makes each bite feel complete.

It’s simple, filling, and family-friendly — the kind of meal that makes you linger around the table a little longer.

Why This Recipe Is Special

This recipe hits all the right notes for me. It’s great for using up leftovers, comes together with pantry staples, and somehow tastes even better the next day. The real magic, though, is in the sauce — homemade, not from a can, but easy enough that you’ll never go back to shortcuts.

💛 Why You’ll Love This Recipe

• Perfect for leftovers: Got extra ham from Easter or Christmas? This is the best way to use it.
• Cheesy and creamy: Every bite is rich, gooey, and melt-in-your-mouth delicious.
• Family favorite: Even picky eaters love this one — trust me.
• Make-ahead friendly: Assemble it earlier and just bake when you’re ready.
• Customizable: You can tweak it to match your taste or whatever’s in your fridge.

🧰 Tools You’ll Need

Here’s what I use every time I make this:

• Large saucepan: For making the cheese sauce (you’ll want room to whisk comfortably).
• Whisk: Helps keep your sauce lump-free and silky smooth.
• 9×13 inch (23×33 cm) baking dish: Perfect size for even baking and a nice golden top.
• Cutting board & sharp knife: You’ll be slicing potatoes and chopping ham.
• Mixing spoon or spatula: For stirring everything together.
• Foil: To cover the casserole for part of the bake, keeping it tender and moist.

(If you’ve got a mandoline slicer, that makes slicing potatoes super quick — but a sharp knife works just fine too!)

🧾 Ingredients

For the Casserole

• 3 cups (about 400 g) cooked ham, cubed
• 5 cups (about 900 g) peeled and thinly sliced potatoes (Yukon Gold or Russet work best)
• 1 small onion, finely chopped
• 2 cups (200 g) shredded sharp cheddar cheese
• ½ cup (50 g) shredded mozzarella or Monterey Jack (optional for extra creaminess)

For the Sauce

• 3 tbsp (45 g) unsalted butter
• 3 tbsp (25 g) all-purpose flour
• 2 cups (480 ml) milk (whole milk or 2% — nothing too light)
• 1 cup (240 ml) chicken broth
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried thyme or parsley (optional, but lovely)

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep

Oven temperature has to be set at 375°F (190°C) first. Just a light coating of butter or cooking spray is enough for the baking dish. In case you skipped this step, make your potato slices very thin — approximately ⅛ inch (3 mm) thick. They should be cooked through but also be able to maintain their shape.

2. Make the Cheese Sauce

In a big saucepan, begin by melting the butter on a medium flame. Gradually mix in the flour and keep whisking till it gets a nice smooth texture (this is your roux). Continue cooking for about a minute — at which point it should have just been briefly roasted to a nutty aroma.

Carefully add in milk and broth, while whisking very often to ensure no lumps at all. Stir continuously; the whole process should last around 5–7 minutes—the thickness should be such that it easily coats the back of a spoon.

Put in the seasoning of salt, pepper, garlic powder, and thyme. Add 1½ cups of the cheddar cheese and stir to mix; you’ll be amazed at how it transforms into a smooth and creamy sauce.

(If you find yourself in a dilemma whether to taste it now, just go for it, I always do.)

3. Assemble the Casserole

The bottom of the baking dish will be covered with a very thin sauce layer. Layer potatoes, ham, and onions successively; the portions should be half. The remaining sauce is to be half-poured on top. Do the same with the rest of the potatoes, ham, onions, and sauce. Give a gentle shake to the pan so that everything can settle. Sprinkle the remaining half cup of cheddar and mozzarella cheese on top.

4. Bake It Up

Wrap with foil and place in the oven for 40 minutes. Next, take the foil off and let it bake uncovered for an extra 20–25 minutes, or until the top has turned golden brown and is bubbly and the potatoes are soft enough to be pierced with a fork. (If a very crispy top is what you want, turn on the broiler for 2–3 minutes at the end—just be very vigilant about it!)

5. Rest Before Serving

Before serving, let the casserole rest for at least 10 minutes. This will allow it to firm up and make cutting and serving much easier.

🍽️ Serving Ideas

This casserole is quite filling on its own; however, it makes a great company with attendant dishes like:

• A crisp green salad or roasted vegetables
• Warm dinner rolls or garlic bread
• A side of applesauce for a sweet-savory contrast

🔄 Variations & Customizations

• Add veggies: Toss in peas, broccoli florets, or diced bell peppers for color and nutrition.
• Use different cheeses: Smoked gouda, Swiss, or pepper jack are fantastic swaps.
• Make it breakfast-style: Add scrambled eggs and a sprinkle of bacon bits on top.
• Spicy kick: Stir in a pinch of cayenne or diced jalapeños for heat.

🧊 Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months. Reheat covered in the oven or microwave.
• Make-ahead: Assemble the casserole a day in advance, cover, and refrigerate. Just bake it straight from the fridge (add about 10 extra minutes to the baking time).

💡 Pro Tips & Mistakes to Avoid

• Don’t rush the sauce. Give it time to thicken — it makes or breaks the texture.
• Slice evenly. Uneven potato slices can lead to undercooked spots.
• Season in layers. A pinch of salt and pepper between layers keeps the flavor balanced.
• Rest before cutting. This is crucial — it’s the difference between a creamy slice and a soupy mess.
• Leftovers are gold. The flavors deepen overnight, making this an even better day-two meal.

📋 Recipe Summary

Yield: 6–8 servings

Prep time: 20 minutes

Cook time: 1 hour

Rest time: 10 minutes

Total time: 1 hour 30 minutes

Nutrition (per serving):

Calories: ~420 | Protein: 25g | Fat: 23g | Carbs: 30g | Sugar: 4g | Sodium: 880mg

💬 Final Thoughts

If comfort food had a best friend, this Cheesy Ham and Potato Casserole would be it. It’s warm, hearty, and brings that home-cooked feeling that makes everyone feel cared for. Every time I make it, I end up sneaking a bite straight from the pan — it’s just that irresistible.