This Cheesy Ham and Potato Casserole is a quick and easy make-ahead casserole recipe! Tender potatoes and cubed ham are tossed in a rich and creamy sauce and topped with gooey, melty cheddar cheese!
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This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Cheese and potatoes are a classic combination. Cheesy Potato Casserole, cheesy mashed potatoes, Cheeseburger Casserole with Potatoes…It’s a combo you can pretty much never go wrong with. Add ham to the mix and you’ve got probably the best trio of ingredients of all time.
This cheesy Ham and Potato Casserole is an easy recipe you can throw together in just 20 minutes. It’s also the perfect make-ahead dish since it can be assembled and stored in the fridge to be baked later on!
This recipe is especially easy to prep thanks to Boomer Gold potatoes from The Little Potato Company. These Creamer potatoes come ready to go so all you have to do is cut them into quarters. No washing or peeling necessary!
Love quick and easy casseroles? Check out more of my make-ahead casserole recipes!
Ingredients for cheesy ham and potato casserole
- Little Potatoes: I used Boomer Gold potatoes from The Little Potato Company to keep the prep super easy. No washing or peeling required!
- Butter: I always use salted butter. Unsalted will work as well, but you may need to add some extra salt yourself.
- Onion: make sure the onion is finely diced so it incorporates well into the casserole.
- Garlic: I always keep a jar of pre-minced garlic on hand but freshly minced garlic is great too! I don’t recommend swapping it for garlic powder because the flavor just isn’t the same.
- Seasonings: a simple blend of dried parsley, salt, black pepper, and paprika is all you need to give this cheesy casserole so much flavor.
- All-Purpose Flour: helps thicken the cream sauce.
- Half-and-Half or Whole Milk: half-and-half will have a creamier texture but whole milk will work great as well.
- Sour Cream: helps thicken the sauce and adds a delicious tangy flavor.
- Ham: any cooked and cubed ham will work.
- Shredded Cheddar Cheese: if you have time, shred your own cheese. It melts better and has a smoother texture!
How to make cheesy ham and potato casserole
- Prep the potatoes: Cut the potatoes into quarters and add them into a large pot. Cover with cold water and sprinkle in salt. Bring to a boil, reduce heat to medium-high, and cook until tender.
- Make the sauce: Melt butter in a skillet, add in onion, and cook. Stir in garlic and seasonings, then whisk in flour and half-and-half. Cook until thickened and stir in sour cream.
- Assemble the casserole: Place the cooked potatoes and ham into a greased baking dish. Pour the sauce over top and stir. Top with cheese then bake for 20 minutes or until the cheese is melted and bubbly.
Ham and potato casserole FAQs
Any cooked and cubed ham works! You can buy it ready to go from the store or cook your own. This recipe is a great way to use leftover ham if you’re cooking up a big baked ham for the holidays.
Nope! This ham and potato casserole only bakes for 20 minutes since all the components are already cooked. With such a short bake time, there’s really no need to cover it. However, if you do notice the cheese starting to brown before the center of the casserole is cooked through, I do recommend covering it with foil until it’s fully heated.
Absolutely! This cheesy ham and potato casserole is the perfect make-ahead dish. Simply assemble as directed up until baking. Instead of baking, cover with plastic wrap and store in the fridge for up to 4 days. Keep in mind you may need to add time since the casserole will be cold.
Baked ham and potato casserole will last in an airtight container in the fridge for 3 days. To reheat, warm in the oven at 350 degees until heated through.
The magic of cheesy casserole is it’s super customizable! Here are a few ideas if you want to switch things up:
- Add more veggies. This casserole is a great way sneak some extra veggies in, especially if you have picky kiddos! Try adding chopped asparagus, bell peppers, broccoli, mushrooms, spinach, shredded carrots, peas, etc. If you are adding veggies, be sure to cook them first.
- Spice it up. Give the casserole a kick of heat by adding red pepper flakes or cayenne pepper to the spice mixture. You can also mix in a drizzle of Sriracha or hot sauce!
- Use another cheese. Cheddar is a classic but other melty cheeses would work as well. Try it with mozzarella, gouda, Monterey jack, Colby jack, you name it.
- Swap the meat. This recipe works great with ground beef, sausage, turkey, chorizo, or even bacon. Make sure whatever meat you use is pre-cooked or you cook it first yourself, draining off excess grease if necessary. No one wants an oily casserole!
Ham and potato casserole is just about as versatile as a dish can get! Here are a few different ways you can serve it:
- Breakfast: Serve it as part of a brunch spread next to air fryer bacon, French toast casserole, whole wheat pancakes, or any of your favorite breakfast recipes.
- Side Dish: Serve it as a cheesy side next to air fryer meatloaf, chicken burgers, or instant pot turkey breast.
- Entree: Serve it as an entree with a side of roasted vegetables or garlic herb dinner rolls.
More casserole recipes you’ll love
- Stuffed Pepper Casserole << made with just six ingredients!
- Taco Casserole — 6 ingredients & 30 minutes! << another easy dinner idea!
- Twice Baked Potato Casserole with Ham + VIDEO << perfect for leftovers!
- Loaded Baked Potato Breakfast Casserole << perfect for a holiday brunch!
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Cheesy Ham and Potato Casserole
- 1.5 lbs Little potatoes (I used Boomer Gold)
- ¼ cup salted butter
- 1 small onion (finely diced)
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 3 tablespoons all purpose flour
- 2 cups half and half or whole milk
- ½ cup sour cream
- 3 cups cubed, cooked ham
- 1½ cups shredded cheddar cheese
- If baking immediately, preheat the oven to 350 degrees F. If making ahead, preheat the oven before baking.
- Quarter potatoes and add to a large pot. Cover with cold water and season with salt.
- Bring to a boil over high heat and reduce to medium-high, boiling until just tender, about 10 minutes.
- Meanwhile, make the sauce. Melt the butter in a large skillet and add onion. Cook until onion is softened and translucent.
- Stir in garlic, parsley, salt, pepper, and paprika and cook 1 minute.
- Whisk in flour until smooth.
- Whisk in half and half and cook over medium heat, stirring constantly, until thickened. Stir in sour cream.
- Place cooked potatoes and ham in a lightly greased 9×13" baking dish. Pour sauce over top and stir.
- Sprinkle cheese over top and bake at 350 degrees F for 20 minutes or until bubbly and cheese is melted. (OPTIONAL: you can cover and refrigerate up to 4 days at this point. Note that if the casserole is cold it may require additional bake time). Serve.
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