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This cheesy ham and potato casserole is comfort food at its best—creamy, hearty, and irresistibly cheesy. Perfect for using up leftover ham or keeping it simple with store-bought cubes, this dish is an easy breakfast or dinner casserole win the whole family will love!
Looking for more breakfast casseroles? Try our Hashbrown Casserole, Ham and Cheese Croissant Casserole, or Bacon Strata next.
The Coziest Ham and Potato Casserole Ever
There’s something so comforting about a cheesy ham and potato casserole—it’s like the culinary equivalent of a warm hug. For me, this dish always feels like a lifesaver during busy weeks or after a big holiday meal.
Leftover ham? Toss it in. No leftovers? Grab some from the store. Fresh potatoes? Sure thing. Frozen for convenience? Absolutely.
This casserole is flexible enough to work with whatever you have on hand, and that creamy, dreamy homemade cheese sauce ties it all together perfectly. Pop it in the oven, and soon your kitchen will be filled with the irresistible aroma of bubbling cheese and hearty goodness. Whether it’s for a cozy family dinner or a simple way to use up what’s in the fridge, this recipe always delivers!
Why You Will Love This Recipe
- Versatile: Works with leftover or store-bought ham and fresh or frozen potatoes.
- Easy: Simple ingredients and straightforward steps.
- Crowd-Pleasing: Creamy, cheesy, and always a family favorite.
- Make-Ahead Friendly: Prep in advance and bake when ready.
- Comforting: Warm, hearty, and perfect for cozy meals.
Ingredients Needed
- Ham: Use leftover holiday ham, or store-bought cubed ham.
- Potatoes: Fresh diced russet or Yukon Gold work beautifully, but frozen diced potatoes are a great time-saver.
- Onion: Yellow onion adds flavor, but shallots or green onions can be used for a milder taste.
- Butter & Flour: These form the base of the cheese sauce; swap all-purpose flour for a gluten-free alternative if needed.
- Milk: Whole milk gives the best creamy texture, but 2%, half-and-half, or unsweetened almond milk can work in a pinch.
- Cheese: Cheddar is classic, but feel free to mix in Monterey Jack, Gruyère, or a Mexican cheese blend for variety.
How to Make Cheesy Ham and Potato Casserole
Find the complete recipe card below with measurements and full instructions.
- Heat oil in a large skillet over medium heat. Add the onion and cook until softened. Add in the potato (fresh or frozen) with the salt, garlic powder, and black pepper. Cook until the potatoes have started to soften. If using frozen, add them in frozen and cook until defrosted and starting to soften.
- Spray a 3 quart baking dish with cooking spray, and pour the potato mixture into the dish. Add the cubed ham and stir to combine.
- In the same skillet, melt the butter over medium heat. Add the flour and stir to combine. Stir in the salt, pepper, and garlic powder. Cook this mixture for 2 minutes. Then, pour in the milk whisking to combine.
- Let this mixture cook until sauce is thickened. Remove from heat and add the cheddar cheese, stir while the cheese melts.
- Pour this cheese sauce over the top of the potatoes and ham mixture. Stir to combine and coat the potatoes in the sauce. Top with 1/4 cup cheddar cheese and 1/4 cup parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5-10 minutes, or broil for 3-4 minutes until cheese is browned and bubbly on top.
Storage & Make Ahead
Make Ahead
- Assemble the casserole up to 24 hours in advance.
- Cover tightly with foil or plastic wrap and refrigerate.
- Before baking, let it sit at room temperature for 20 minutes.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.
- Freeze for longer storage in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
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Cheesy Ham and Potato Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion diced
- 32 ounces cubed potatoes can use frozen or fresh
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 16 ounces cubed ham (2 cups)
Cheese Sauce
- 4 tablespoons butter
- ¼ cup all purpose flour
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ cups whole milk
- 2 cups cheddar cheese grated
Topping
- ¼ cup cheddar cheese grated
- ¼ cup parmesan shredded
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 375 degrees F
- Heat oil in a large skillet over medium heat. Add the onion and cook until softened.
- Add in the potato with the salt, garlic powder, and black pepper. Cook until the potatoes have started to soften. If using frozen, add them in frozen and cook until defrosted and starting to soften.
- Spray a 3 quart baking dish with cooking spray, and pour the potato mixture into the dish. Add the cubed ham and stir to combine.
- In the same skillet, melt the butter over medium heat. Add the flour and stir to combine. Stir in the salt, pepper, and garlic powder. Cook this mixture for 2 minutes. Then pour in the milk whisking to combine.
- Let this mixture cook until sauce is thickened. Remove from heat and add the cheddar cheese, stir while the cheese melts.
- Pour this cheese sauce over the top of the potatoes and ham mixture. Stir to combine and coat the potatoes in the sauce.
- Top with 1/4 cup cheddar cheese and 1/4 cup parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5-10 minutes, or broil for 3-4 minutes until cheese is browned and bubbly on top.
- Garnish with fresh parsley and serve.
Notes
- Assemble the casserole up to 24 hours in advance.
- Cover tightly with foil or plastic wrap and refrigerate.
- Before baking, let it sit at room temperature for 20 minutes.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.
- Freeze for longer storage in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
