Ham and Potato Casserole

This cheesy Ham and Potato Casserole brings yukon gold potatoes, smoked ham, and sweet peas together in a creamy provolone cheese sauce all topped with a buttery cracker crumb topping.  The end result is a delectable casserole that the whole family enjoys.  I usually purchase a ham steak for this recipe but it is also perfect for leftover holiday ham.

This is a  hearty meal all by itself but sometimes I like to serve it with Cheddar Biscuits and a garden salad.  With less than 20 minutes prep time this easy casserole is doable on those busy weeknights.

Why this recipe works

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

How to make Cheesy Ham and Potato Casserole

Start by washing your potatoes.  Then prick the potatoes with a fork and precook in the microwave for about 4 minutes.   Then cube the potatoes and ham.  Mix them together in a large baking dish along with the frozen peas.  Now melt the butter in a large skillet or medium saucepan over medium heat and add the onions.  Cook until the onions soften.  Then add the garlic and cook for another minute.  Then sprinkle in the flour and continue cooking for a couple of minutes stirring constantly.  Now slowly add the chicken broth and milk whisking as you go till it is smooth and slightly thickened.

Then lower the heat and slowly add the shredded cheese whisking until melted and smooth. Stir in the salt and pepper and pour over the ham and potatoes stirring to coat.  Then in a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Sprinkle over the casserole and bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.

Recipe notes and helpful tips

• You can use russet or red potatoes for this recipe as well.  I just think Yukon golds work the best.
• Are you always pushed for time?  No problem use frozen diced hash brown potatoes.
• Precook the potatoes in the microwave just until the potatoes have a little give to them when squeezed.
• Warm the milk and chicken broth to room temperature.
• For ease in crushing the crackers simply add them to a large zipper bag and roll over them with a rolling pin several times.  Then add your butter and thyme leaves and shake to coat.  It gets it all done without getting another bowl dirty.
• I like the provolone and cheddar combination here but any cheese that melts well in a bechamel sauce will work.  Think cheeses that are good in mac and cheese.  Fontina, Gouda, Gruyere, and Parmesan are all good cheeses for this casserole.
• This casserole can be prepped up to 24 hours in advance, covered with plastic wrap and stored in refrigerator.  However hold off on the crumb topping and do that step right before putting the casserole in the oven.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• To freeze wrap the prepared casserole in several layers of plastic wrap and then foil. Place on a level surface in the freezer.  Freeze for up to 3 months.  Thaw in the fridge overnight and bake as directed in the recipe. 

Other casserole recipes to try!

Ham and Potato Casserole Recipe

A family friendly ham and potato casserole with a creamy cheese sauce and a buttery cracker topping.  This recipe is perfect for those weeknights when your time is limited but you really want to put something wholesome and delicious on the table.

5 from 14 votes

Print Pin Rate

Course: dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4 servings

Calories: 1245kcal

Author: Beth Pierce

Ingredients

• 2 lbs yellow potatoes
• 1 1/4 lbs smoked ham cubed
• 1 cup frozen baby peas
• 4 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• ¼ cup all purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk or 2%
• 1 cup shredded provolone
• ½ cup shredded white cheddar cheese
• ⅓ cup shredded parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 50 Ritz crackers crushed or other buttery crackers
• ¼ cup unsalted butter melted
• 1 teaspoon fresh thyme leaves

Instructions

• Prick the potatoes with a fork and precook in the microwave for 4 minutes or until the potatoes have a little give to them when squeezed.  After cooled enough cut potatoes into small bite sized cubes.
• Preheat oven to 375 degrees.  In a 9x13 inch casserole dish combine the potatoes, ham, and peas.
• Melt the butter in a large skillet over medium/medium low heat and add the onions.  Cook until the onions soften; approximately 7-8 minutes.  Add the garlic and cook for 1 minute stirring constantly.  Sprinkle in the flour and continue cooking for 2 minutes stirring constantly.  Slowly add the chicken broth and milk whisking till it is smooth and slightly thickened.
• Lower the heat and slowly add the shredded cheeses; whisking until melted and smooth.  Stir in the salt and pepper. Pour the cheese sauce over the ham and potatoes stirring to coat.
• In a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Shake to coat. Sprinkle over the potatoes and ham.  Bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.

Notes

• You can use russet or red potatoes for this recipe as well.  I just think Yukon golds work the best.
• Are you always pushed for time?  No problem use frozen diced hash brown potatoes.
• Precook the potatoes in the microwave just until the potatoes have a little give to them when squeezed.
• Warm the milk and chicken broth to room temperature.
• For ease in crushing the crackers simply add them to a large zipper bag and roll over them with a rolling pin several times.  Then add your butter and thyme leaves and shake to coat.  It gets it all done without getting another bowl dirty.
• I like the provolone and cheddar combination here but any cheese that melts well in a bechamel sauce will work.  Think cheeses that are good in mac and cheese.  Fontina, Gouda, Gruyere, and Parmesan are all good cheeses for this casserole.
• This casserole can be prepped up to 24 hours in advance, covered with plastic wrap and stored in refrigerator.  However hold off on the crumb topping and do that step right before putting the casserole in the oven.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Calories: 1245kcal | Carbohydrates: 85g | Protein: 61g | Fat: 74g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 2846mg | Potassium: 1810mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1605IU | Vitamin C: 31mg | Calcium: 655mg | Iron: 6mg

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