Ham and Potato Casserole
Ham and potato casserole turns simple russet potatoes, cooked ham, and cheddar cheese into a creamy, golden dinner that tastes rich without costing much.
This cozy casserole is the kind of meal I make when I have leftover ham and need something filling for the whole table. The potatoes bake until tender, the onion softens into the sauce, and the top gets bubbly with browned cheddar and paprika.
Why You Will Love This Recipe
- Creamy and hearty: Thin potatoes soak up the cheddar sauce as they bake.
- Great for leftovers: Cooked ham becomes a full dinner with a few pantry basics.
- Simple prep: Slice, stir, layer, and bake.
- Family friendly flavor: Mild cheddar, soft potatoes, and smoky ham make every bite comforting.
Fabian’s Budget Tip: Use leftover holiday ham, deli ham ends, or a small ham steak from the discount bin. Sharp cheddar also gives more flavor, so you can use a little less cheese and still get a bold, creamy sauce.
Ingredients (Serves 4)
- 1 1/2 pounds russet potatoes, thinly sliced (680 g)
- 2 cups cooked ham, diced (280 g)
- 1 small onion, thinly sliced (150 g)
- 3 tablespoons butter (42 g)
- 3 tablespoons all purpose flour (24 g)
- 2 cups milk (480 ml)
- 2 cups shredded cheddar cheese, divided (225 g)
- 1 teaspoon garlic powder (3 g)
- 3/4 teaspoon salt (4 g)
- 1/2 teaspoon black pepper (1 g)
- 1/2 teaspoon paprika (1 g)
Step-by-Step Instructions
1. Prep the Potatoes and Ham
Heat the oven to 375°F (190°C). Grease a 9 by 13 inch baking dish with a little butter. Slice the russet potatoes thin, about 1/8 inch thick, so they cook evenly and turn soft in the center. Dice the ham into small bite size pieces.
2. Cook the Butter and Flour
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. The mixture should look smooth and pale, with a light nutty smell. Do not let it brown too much.
3. Make the Cheddar Sauce
Slowly whisk in the milk. Keep whisking until the sauce turns smooth and thick enough to coat the back of a spoon. Stir in 1 1/2 cups cheddar cheese, garlic powder, salt, black pepper, and paprika. The sauce should look glossy and smell creamy, cheesy, and lightly smoky from the paprika.
4. Layer the Casserole
Spread half of the sliced potatoes in the baking dish. Add half of the ham and onion. Spoon half of the cheese sauce over the top, letting it drip into the potato layers. Repeat with the remaining potatoes, ham, onion, and sauce. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
5. Bake Until Tender
Cover the dish tightly with foil. Bake for 55 to 65 minutes, until the potatoes feel tender when pierced with a knife. You should see the sauce bubbling around the edges.
6. Brown the Top
Remove the foil and bake for 12 to 18 minutes more. The top should turn golden, the cheddar should bubble, and the edges should look lightly browned. Let the casserole rest for 10 minutes before serving so the sauce settles into thick, creamy layers.
Expert Troubleshooting and FAQs
Why are my potatoes still firm?
The slices were probably too thick, or the dish needed more covered baking time. Slice the potatoes as thin and even as possible. If they are still firm, cover the dish again and bake for another 10 to 15 minutes.
Why did my cheese sauce turn grainy?
Cheese can turn grainy if the heat is too high. Remove the sauce from direct heat before stirring in the cheddar, or keep the burner very low. Shredding cheese from a block also helps the sauce melt smoothly.
Can I make ham and potato casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours. Let it sit at room temperature for 20 minutes before baking. Add about 10 extra minutes to the covered bake time if it starts cold.
Can I use a different potato?
Yes. Yukon gold potatoes work well and give a buttery texture. Russet potatoes make the casserole extra tender and help thicken the sauce as they bake.
How do I store leftovers?
Cool the casserole, then store it in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 350°F (175°C) until hot, or warm single servings in the microwave.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 545
- Protein: about 29 g
- Carbs: about 46 g
- Fats: about 28 g
Ham and Potato Casserole
Ingredients
- 1 1/2 pounds russet potatoes, thinly sliced (680 g)
- 2 cups cooked ham, diced (280 g)
- 1 small onion, thinly sliced (150 g)
- 3 tablespoons butter (42 g)
- 3 tablespoons all purpose flour (24 g)
- 2 cups milk (480 ml)
- 2 cups shredded cheddar cheese, divided (225 g)
- 1 teaspoon garlic powder (3 g)
- 3/4 teaspoon salt (4 g)
- 1/2 teaspoon black pepper (1 g)
- 1/2 teaspoon paprika (1 g)
Instructions
- 1. Prep the Potatoes and Ham. Heat the oven to 375°F (190°C). Grease a 9 by 13 inch baking dish with a little butter. Slice the russet potatoes thin, about 1/8 inch thick, so they cook evenly and turn soft in the center. Dice the ham into small bite size pieces.
- 2. Cook the Butter and Flour. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. The mixture should look smooth and pale, with a light nutty smell. Do not let it brown too much.
- 3. Make the Cheddar Sauce. Slowly whisk in the milk. Keep whisking until the sauce turns smooth and thick enough to coat the back of a spoon. Stir in 1 1/2 cups cheddar cheese, garlic powder, salt, black pepper, and paprika. The sauce should look glossy and smell creamy, cheesy, and lightly smoky from the paprika.
- 4. Layer the Casserole. Spread half of the sliced potatoes in the baking dish. Add half of the ham and onion. Spoon half of the cheese sauce over the top, letting it drip into the potato layers. Repeat with the remaining potatoes, ham, onion, and sauce. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- 5. Bake Until Tender. Cover the dish tightly with foil. Bake for 55 to 65 minutes, until the potatoes feel tender when pierced with a knife. You should see the sauce bubbling around the edges.
- 6. Brown the Top. Remove the foil and bake for 12 to 18 minutes more. The top should turn golden, the cheddar should bubble, and the edges should look lightly browned. Let the casserole rest for 10 minutes before serving so the sauce settles into thick, creamy layers.
