This bubbling Cheesy Ham & Potato Casserole brings all the comfort food vibes you crave. Tender potatoes, savory ham, and melted cheese baked to golden perfection!
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🍲With its creamy cheese sauce and familiar flavors, this dish appeals to picky eaters and food lovers alike, making it ideal for family gatherings!
My 2 Best Tips For Making Cheesy Ham & Potato Casserole
Potato Perfection: Cut your potatoes into uniform ½-inch pieces to ensure even cooking, and don’t skip the pre-boiling step as it prevents undercooked potatoes in the final dish.
Ham Selection: Choose a good-quality deli ham with minimal water content for the best flavor and texture, as watery ham can make your casserole soggy.
I add the cheese in three separate batches, allowing each portion to fully melt before adding the next to create a smooth sauce without any grittiness.
Using a knife, I create small steam vents every few inches across the surface before baking to prevent the top from puffing up and cracking while ensuring even heat distribution throughout.
You can enjoy this casserole beyond dinner too! I love serving leftover portions for brunch alongside scrambled eggs or even as a hearty breakfast hash with a fried egg on top.
🩷 Melissa
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Creamy Cheesy Ham & Potato Casserole Recipe
Ingredients
- 3 pounds russet potatoes diced
- ¼ cup salted butter
- ½ white onion diced
- 1 teaspoon red pepper flakes
- 1 teaspoon white ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ⅓ cup flour
- 1 ½ cups heavy cream
- 1 ½ cups medium cheddar cheese
- 8 ounces sliced deli ham diced
Instructions
- Preheat the oven to 350°F.
- In a large pot, cover the potatoes with water and place over high heat. Bring the water to a boil and then reduce the heat to low. Allow the potatoes to cook for 15 minutes.
- Drain the potatoes and set them aside. In a large skillet, melt the butter over medium-high heat. Once the butter is completely melted, add the onions and spices. Cook the onions for about 5 minutes, or until soft and translucent.
- Stir in the flour until it evenly coats the onions. Add the heavy cream and continue cooking the mixture on high heat until the cream begins to form bubbles.
- Once the cream begins to form bubbles, stir in the cheese until it is completely melted.
- Transfer the cheese sauce to a 9×13 inch baking dish along with the diced potatoes and sliced ham. Fold the ingredients together until the potatoes and ham are completely covered in sauce.
- Cook the casserole for 20-25 minutes, or until bubbly.
- Serve and enjoy!
Notes
- While I recommend medium cheddar cheese for the best flavor balance, feel free to substitute with any variety of cheddar that suits your taste preferences.
- Peeling the potatoes is completely optional—I often leave the skins on for added nutrition and rustic texture, but remove them if you prefer a smoother finish.
- For added crunch, I sprinkle panko or regular breadcrumbs over the top before baking to create a delightfully crispy contrast to the creamy interior.
- You can stir a few dashes of hot sauce like Tabasco directly into the melted cheese sauce for a spicy kick that warms you from the inside out.
- Pair this rich casserole with a fresh green salad, steamed vegetables, or crusty bread to balance the creamy, cheesy goodness with lighter elements.
- Keep leftovers covered with plastic wrap directly in the baking dish or transfer to an airtight container for easier storage. Refrigerate for up to 5 days to maintain optimal freshness and flavor.
Nutrition
How To Make Cheesy Ham & Potato Casserole
Step 1: Preheat the oven. While the oven is preheating, cook the potatoes in a pot of boiling water until soft and tender. Drain the potatoes and set them aside.
Step 2: Melt the butter in a large skillet and then add the spices and onion. Cook the onions until soft and translucent.
Step 3: Add the flour and stir until it evenly coats the onion. Add the cream and cook until bubbly.
Step 4: Add the cheese and stir until the cheese is completely melted.
Step 5: Transfer your mixture to a 9×13 inch baking dish with the potatoes and ham. Fold the ingredients together until homogenous.
Step 6: Bake until bubbly. Serve and enjoy!
Recipe FAQs
Yes, while russet potatoes work best for their fluffy texture, you can substitute with Yukon Gold for a creamier result or red potatoes for a firmer bite that holds its shape well.
Cover the dish with foil if the top starts browning too quickly, and ensure your cheese sauce is creamy before baking. Adding an extra splash of cream can help maintain moisture.
Yes, simply omit the ham and add sautéed mushrooms, bell peppers, or broccoli for a delicious vegetarian version that’s just as satisfying.
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