Ham and Potato Casserole

This cheesy ham and potato casserole features Yukon Gold potatoes, smoked ham, and sweet peas in a creamy cheddar cheese sauce with onions, garlic, and peas. The result is a delectable casserole that the whole family will enjoy. 

I usually purchase a ham steak for this recipe, but it is also perfect with leftover holiday ham. This is a hearty meal, but sometimes I like to serve it with cheddar biscuits and a garden salad. With less than 20 minutes of preparation time, this easy casserole is doable on those busy weeknights.

Why this recipe works

• Cheese, ham, and potatoes combine like three peas in a pod. This flavor combination is hard to resist—even the little ones like this recipe.
• This casserole is great for using leftover ham and that bag of potatoes sitting in the pantry, just waiting for you to do something with them.
• Anyone can make this recipe because it is just that easy. The novice cook will enjoy this tasty dish’s simple yet scrumptious results.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Potatoes: My go-to potatoes for this recipe are Yukon Gold. You can also use russet or red potatoes, but Yukon Golds work best. If you are always pressed for time, use frozen diced hash brown potatoes.
• Butter: unsalted or salted: If using salted butter, reduce the added salt to 1/4 teaspoon.
• Milk: Whole or 2%
• Chicken broth: preferably low-sodium
• Cheese: sharp cheddar and Parmesan, but any cheese that melts well in a bechamel sauce will work. Think of cheeses that are good in mac and cheese. Fontina, Gouda, and Gruyere are all good cheeses for this casserole.

How to make Cheesy Ham and Potato Casserole

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by washing your potatoes. Then, prick the potatoes with a fork and precook in the microwave for about 4 minutes. Cube the potatoes and ham. Mix them in a large baking dish along with the frozen peas. 

Melt the butter in a large skillet or medium saucepan over medium heat and add the onions. Cook until the onions soften. Reduce the heat to low, add the garlic, and cook for a minute. Sprinkle in the flour and continue cooking for a few minutes, stirring constantly. Slowly add the chicken broth and milk, whisking until it is smooth and slightly thickened.

Reduce the heat to low and slowly add the shredded cheddar cheese and grated Parmesan, whisking until melted and smooth. Stir in the salt and pepper and pour the sauce over the ham and potatoes, stirring to coat. 

Bake for 25-30 minutes or until the casserole is heated through and the potatoes are tender. Remove the casserole from the oven and top with the remaining cheese. Bake for 5-10 minutes or until the cheese melts. Let the casserole rest for 10 minutes before serving. The sauce will thicken upon standing.

Preparation Tips

• Warm the milk and chicken broth to room temperature.
• Let the casserole rest for 10 minutes before serving. The sauce will thicken upon standing.
• This casserole can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the refrigerator. Remove the casserole from the fridge 45 minutes before baking. Replace the plastic wrap with aluminum foil.

Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

To freeze, wrap the prepared casserole in several layers of plastic wrap and then foil. Place on a level surface in the freezer and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed in the recipe.

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