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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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.
Variations
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!
Serving suggestions
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!
Cheesy Ham and Potato Casserole
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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Janice B. says
The sauce was nice and thick after cooking but after baking in oven (35min and still not brown on top) it came out as runny as soup. Most disappointing .
Tom says
Hi. If this was prepared and then frozen what do you recommend for temperature and time to reheat/cook from frozen?
The Recipe Rebel says
Hi Tom, this is slightly tricky, would you be reheating the entire casserole or just portions? When you say prepared are you doing the final step (step 9) letting it cool and then freezing?
Dawn Simmons says
Ashley, you have become my families favourite person. I was a lackluster cook as I was the queen of ground beef, but since discovering your recipes, have begun experimenting and loving almost all the recipes I have tried. This was loved passionately by my whole family…personally I found it to be a bit rich and could only have a small portion, but thoroughly enjoyed it. Thanks for all your recipes and the preciseness of your instruction. Hope all is well with you and the new baby!
The Recipe Rebel says
Thank you so much Dawn!
Anne Wiens says
How many cups of regular cooked potatoes would equal 1.5 lbs of the mini potatoes?
The Recipe Rebel says
Hi Anne! I’m not sure about when they are cooked but you’ll need 1.5 lbs uncooked potatoes.
Christine B. says
Cranked up the garlic and onion to our family taste and added steamed Broccoli. Was delish and earned 5 thumbs up. It’s July and 97 degrees so this will hit my fall and winter rotation.
The Recipe Rebel says
Hi Christine! So glad you enjoyed it! Thank you for this review!
Marie says
Okay so this is DELICIOUS. Much more so than I was expecting if I’m being frank. I had an extra bag of baby potatoes and leftover ham from Christmas in the freezer so I wanted to see what I could make with them and your recipe showed up on my Facebook video feed.
I didn’t have sour cream but decided to go with it anyways and honestly I don’t even think it needs it. It was amazing without. I added a 1/2 cup shredded pecorino Romano cheese to the sauce and let the onions caramelize over very low heat until brown and this took it over the top.
Thank you so much for this recipe I am saving it and will make this again and again.
The Recipe Rebel says
Hi Marie! So glad you enjoyed it! Thank you for this review and your feedback!
Debbie Gelineau says
I made this recipe with leftover ham and added extra vegetables (peppers and peas), as you had suggested. I had to boil a few regular sized potatoes because I didn’t have any “little potatoes” and it was delicious. So quick and easy. My husband loved it and ate the leftovers for breakfast. Apparently it goes well with poached eggs:)
The Recipe Rebel says
Hi Debbie! So glad to hear! Thank you for your review!