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Everyone loves creamy potatoes and ham, and this easy Ham and Cheese Casserole with potatoes is a family favorite! Ready with only 10 minutes of prep and easy to make ahead, get ready for this one to be asked for over and over again.
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Ham Potato Cheese Casserole
Whenever I make ham for the family, the leftovers are always as exciting as the meal itself! There are endless amazing options for leftover ham, but time after time I end up coming back to a classic: a warm and cozy ham and cheese potato casserole.
And to be fair, who wouldn't love it? Perfectly tender potatoes, savory ham, lusciously creamy bechamel sauce with garlic and onion, and a topping of cheddar cheese make for a casserole you'll be going back for more of, I guarantee!
My favorite thing about the cheesy ham and potato casserole is how easy it is to fit into a busy schedule! It's super reheating-friendly and perfect for making ahead to eat for the rest of the week. Or, you can get it all ready to bake in the morning and stick it in the oven for dinner later in the day!
Potato Ham and Cheese Casserole Ingredients
- Potatoes (I recommend Yukon Gold)
- Ham (Leftovers are perfect, or thick slices)
- Olive oil
- Onion
- Garlic
- Salt and pepper
- Cheddar cheese
- Flour
- Butter
- Milk
- Salt
Bechamel sauce is easy and delectably creamy! Use my foolproof Bechamel Sauce Recipe and triple the ingredients to make enough for this casserole. That means you'll use 6 cups of milk, 6 Tablespoons of butter, and 6 Tablespoons of flour.
Ham and Cheese Casserole with Potatoes
- Preheat the oven to 350°F, then coat a 2-quart baking dish with cooking spray. While the oven is preheating, prepare the bechamel sauce by making a roux of equal parts butter and flour, then adding milk and letting it thicken.
- Dice the ham, onions, and garlic, then add them to a large skillet over medium heat. Add olive oil and garlic, and saute until the onions are soft and the ham is golden brown, approximately 8 minutes.
- Dice the potatoes into small cubes. Remove the pan from the heat, then add the potatoes, bechamel sauce, and one cup of cheddar cheese and mix until everything is evenly coated.
- Pour the mixture evenly into the prepared baking dish and top it with another handful of cheddar cheese, then bake for 1 hour. When it's done, the potatoes in the center should be knife-tender.
- Let cool for 10 minutes, then serve!
Potato Ham Cheese Casserole Tips
- Pre-sliced deli ham will work in a pinch, but this casserole truly shines with leftover ham! And luckily, be it in an air fryer, pressure cooker or the oven, ham is always easy and delicious.
- Don't let not having ham limit you! Extra vegetables make a great substitute for ham. Make it vegetarian by swapping the ham for broccoli and turning into a broccoli potato and cheese casserole, or mix it up with cubed or crumbled sausage instead!
- You don't need to peel the potatoes for this recipe, but make sure they're cut into nice, even cubes so they all cook at the same pace.
Ham and Cheese Casserole FAQs
Ham casserole with potatoes is extremely easy to make! After browning the ham and onions in a pan and making a big batch of super-easy bechamel sauce, just pour it all over cubed potatoes, add cheese, and bake for an hour at 350°F.
Bechamel sauce is used as the sauce in this ham and cheese casserole, which includes wheat flour as a thickener. However, gluten free flour blends will work perfectly as a replacement to make this recipe friendly to everyone!
When you're making a casserole with a grain product like rice or pasta, it's a good idea to cover the pan while it bakes to lock in necessary moisture. This recipe doesn't include any uncooked grains, so it doesn't need covering. Even better, leaving it uncovered cooks the cheese into a perfectly browned crispy top!
What Cheese to Use for Ham Casserole
Everyone loves cheddar cheese, and it's easy to find at the grocery store if you don't already have a bag at home. But if you can find some different blends, why not mix it up? After all, who doesn't love cheese? I know I do! Here are some of my favorites:
- Swiss and Gruyere: A blend of a nice mild Swiss and a cave-aged Gruyere will make a classic meal into a luxury one! Gruyere can get pretty funky and intense, so I highly suggest adding it to a milder baby Swiss blend, but you won't want to miss the nutty flavor it adds.
- Muenster: For a milder palette, try out some sliced or shredded muenster cheese! It's mellow and creamy, perfect if you don't want the bite of a sharp cheddar. Just make sure it's deli Muenster, not artisan wheels; you'd be surprised how funky the artisanal cheese can get!
- Sriracha Cheddar: A personal favorite! Cheddar cheeses are a classic choice for adding spice to, and you can find anything from pleasantly spicy sriracha cheddar blends to blazing ghost pepper cheddar blocks at many grocery stores. The spicy kick it adds to creamy casseroles is just to die for!
Ham Recipes
Leftover Ham Recipes
- Breakfast Casserole with Sausage
- Ham Fried Rice
- Ham and Bean Soup
- Ham and Cheese Quiche
- Ham and Cheese Sliders
- Ham Salad
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Ham and Cheese Casserole
Equipment
- Large skillet
- Pan
- baking dish
Ingredients
- 2½ Lbs. Potatoes cubed, Yukon Gold recommended
- 2 Cups Ham diced
- 4 Tablespoons Olive oil
- ½ Cup Onion diced
- 1 teaspoon Garlic minced
- 2 Cups Cheddar cheese
- Salt and pepper to taste
Bechamel Sauce
- 6 Cups Milk
- 6 Tablespoons Butter
- 6 Tablespoons Flour
Instructions
- Preheat the oven to 350°F, then coat a 2-quart baking dish with cooking spray. While the oven is preheating, melt butter in a skillet over medium heat. Add flour once melted and mix through, cooking 3-5 minutes until lightly browned.6 Tablespoons Butter, 6 Tablespoons Flour
- Reduce heat to low, then slowly add milk and let it thicken to form your bechamel sauce.6 Cups Milk
- Dice the ham, onions and garlic, then add them to a large skillet over medium heat. Add olive oil and garlic, and saute until the onions are soft and the ham is golden brown, approximately 8 minutes.2 Cups Ham, 4 Tablespoons Olive oil, ½ Cup Onion, 1 teaspoon Garlic
- Dice the potatoes into small cubes. Remove the pan from the heat, then add the potatoes, bechamel sauce, and one cup of cheddar cheese and mix until everything is evenly coated.2½ Lbs. Potatoes, 2 Cups Cheddar cheese, Salt and pepper
- Pour the mixture evenly into the prepared baking dish and top it with another handful of cheddar cheese, then bake for 1 hour. When it's done, the potatoes in the center should be knife-tender.
- Let cool for 10 minutes, then serve!
Video
Notes
- Pre-sliced deli ham will work in a pinch, but this casserole truly shines with leftover ham! And luckily, be it in an air fryer, pressure cooker or the oven, ham is always easy and delicious.
- Don't let not having ham limit you! Extra vegetables make a great substitute for ham. Make it vegetarian by swapping the ham for broccoli and turning into a broccoli potato and cheese casserole, or mix it up with cubed or crumbled sausage instead!
- You don't need to peel the potatoes for this recipe, but make sure they're cut into nice, even cubes so they all cook at the same pace.
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