ham and cheese potato casserole recipe

Written ByJenny Smyth Posted on
ham and cheese potato casserole recipe
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The Best ham and cheese potato casserole recipe

I’m so excited to share with you my family’s favorite ham and cheese potato casserole recipe. It’s a classic comfort food dish that never fails to bring smiles to everyone’s faces.

The story behind this recipe is a bit of a mystery, but I like to think it originated from my grandmother, who was known for her incredible cooking skills. She would often make it for family gatherings and special occasions, and it was always a crowd-pleaser.

I’ve adapted the recipe over the years to make it my own, adding some personal touches and tweaks to make it even more delicious. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with – they can’t get enough of the gooey cheese and crispy potatoes!

As for me, I love how this recipe combines the best of both worlds: the savory flavor of ham and the richness of cheese, all wrapped up in a satisfying casserole that’s easy to make and devours in no time. It’s perfect for busy weeknights or special occasions alike.

Plus, it’s an excellent way to get some extra veggies into our diet – just look at all those potatoes and carrots! So if you’re looking for a hearty, comforting dish that’s sure to please both kids and adults alike, give this recipe a try.

Ham and Cheese Potato Casserole

Ham and Cheese Potato Casserole

4.8 from 1290 votes

A comforting and hearty casserole featuring layers of tender potatoes, savory ham, and a creamy cheese sauce. This dish is perfect for using leftover ham and makes a satisfying weeknight dinner.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups diced cooked ham
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional for garnish)

For the Cream Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Grease a 9×13 inch baking dish with butter or non-stick spray.
3Place the sliced potatoes in a large pot and cover with cold water.
4Bring to a boil over high heat, then reduce heat to medium and simmer for 5 minutes until the potatoes are just tender but not falling apart.
5Drain the potatoes in a colander and set aside.
6In a medium saucepan over medium heat, melt the butter.
7Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
8Gradually whisk in the milk and heavy cream.
9Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 5 minutes.
10The sauce should coat the back of a spoon.
11Remove the saucepan from the heat.
12Whisk in the Dijon mustard, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
13Stir in 1 and 1/2 cups of the shredded cheddar cheese until melted and smooth.
14Layer half of the parboiled potato slices in the bottom of the prepared baking dish.
15Top evenly with the diced ham.
16Pour half of the cheese sauce over the ham and potatoes.
17Arrange the remaining potato slices over the sauce.
18Pour the remaining cheese sauce over the top, spreading it to cover the potatoes evenly.
19Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese over the top.
20Bake uncovered for 35 to 40 minutes, until the casserole is bubbly and the top is golden brown and lightly crisp.
21Let it rest for 10 minutes before serving.
22Garnish with fresh parsley if desired.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese. You can also add a layer of sautéed onions or mushrooms for extra flavor.

Watch Video Of How Ham and Cheese Potato Casserole Works

I’m so glad you asked about storage and reheating ideas because this casserole is perfect for busy families like mine who need easy solutions during chaotic weeknights or weekend mornings when everyone rushes out door leaving food behind sometimes .

Store leftover portions covered tightly sealed container fridge up 3 days before freezing reheat foil-covered at 350°F until hot throughout then serve hot alongside steamed veggies , salads , or crusty bread slices – enjoy!

❓ Frequently Asked Questions About Ham and Cheese Potato Casserole

1. Can I use frozen hash browns instead of fresh potatoes?

Yes, you can use frozen hash browns to save time. Thaw them first and pat them dry to remove excess moisture. This will help the casserole stay creamy instead of watery.

2. How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees for about 15 minutes or in the microwave until hot.

3. Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day ahead. Cover it and refrigerate, then bake it when you are ready. You may need to add 10 to 15 minutes to the baking time.

4. What can I use instead of ham?

You can substitute cooked bacon, sausage, or even leftover turkey. For a vegetarian version, use mushrooms and extra cheese. The cooking time stays the same.

5. Why is my casserole watery?

A watery casserole usually comes from not drying the potatoes well after boiling or from using too much liquid. Be sure to drain and pat the potatoes dry. Also, let the casserole rest for 10 minutes after baking so it sets.

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