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This easy Ham and Potato Casserole recipe combines tender potatoes, diced ham, and creamy cheddar cheese sauce. Perfect for using leftover ham and ready in under an hour, this ham casserole is a win for busy weeknights. Creamy comfort food for the win!

A white bowl filled with creamy, cheesy ham and potato casserole sits on a marble surface, with a baking dish and another bowl of the same casserole in the background.


 

Quick Recipe Overview

Cooking dish of ham and potato casserole.

WHAT: A creamy baked casserole featuring tender russet potatoes, diced ham, and a rich cheddar cheese sauce with subtle spice.

WHY: Uses simple pantry ingredients to create a hearty, crowd-pleasing meal that’s perfect for weeknights or using leftover ham.

HOW: Boil potatoes until tender, prepare a creamy cheese sauce, combine with ham, then bake until bubbly and golden.

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Table of Contents

Why I Love Making Ham and Potato Casserole

Packed full of potato, ham, and a creamy cheese sauce, this easy-to-make casserole is sure to be a hit. By softening the potatoes before adding them to the casserole, you get a texture similar to funeral potatoes.

This quick and convenient recipe uses inexpensive, easy-to-find ingredients, making it accessible to everyone. The best part is that it’s incredibly versatile and can be customized with your favorite cheeses and spices to suit your taste buds.

Whether you’re in a hurry or just craving a delicious meal, this dish can be thrown together in a jiffy, offering both convenience and flavor in one delightful package.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

What started as a way to use up leftover holiday ham has turned into a recipe I make year-round. The creamy cheese sauce blankets tender potatoes and savory ham pieces, creating layers of flavor in every bite.

The best part? This casserole comes together with minimal fuss. While the potatoes simmer, you whip up a quick cheese sauce, combine everything in one pan, and let the oven work its magic.

It’s reliable, customizable, and always delivers that cozy, homemade taste we all crave.

Ingredient Notes

  • Spice Mix — A savory blend of red pepper flakes, ground mustard, garlic powder, and paprika.
  • Cheddar Cheese — You can use mild, medium or sharp cheddar cheese. Either pre-shredded or freshly grated.
  • Russet Potatoes — Washed and diced. I’ve found that some of the potatoes start getting soft rather quickly when I buy the 10-pound bag of potatoes so this casserole is how I use up those softies!
  • Ham — I normally make this recipe when I have leftover ham, usually from Christmas or Easter. But if you don’t have leftovers, you can use the pre-cut deli ham or the blocks of pre-cooked ham.

See the recipe card below for full information on ingredients and quantities.

Ingredients for ham and potato casserole.
a baking dish of of ham and potato casserole
5 from 2 votes

Ham and Potato Casserole

By: Melissa Griffiths
This easy Ham and Potato Casserole recipe combines tender potatoes, diced ham, and creamy cheddar cheese sauce. Perfect for using leftover ham and is ready in under an hour. Creamy comfort food for the win!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6
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Ingredients 

  • 3 pounds russet potatoes, diced
  • ¼ cup salted butter
  • ½ white onion, diced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon white ground mustard, or yellow ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ⅓ cup all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups medium cheddar cheese
  • 8 ounces ham, diced (leftover ham or pre-cooked deli ham)

Instructions 

  • Preheat the oven to 350°F.
  • In a large pot, cover the potatoes with water and place over high heat. Bring the water to a boil and then reduce the heat to low. Allow the potatoes to cook for 15 minutes. Drain the potatoes and set them aside.
  • Meanwhile, in a large skillet, melt the butter over medium-high heat. Once the butter is completely melted, add the onions and spices. Cook the onions for about 5 minutes, or until soft and translucent.
  • Stir in the flour until it evenly coats the onions. Add the heavy cream and continue cooking the mixture on medium-high heat until the cream begins to form bubbles, stirring frequently. (Don't walk away from it at this point!)
  • Once the cream begins to form bubbles, turn off the heat and stir in the cheese until it is completely melted.
  • Transfer the cheese sauce to a 9×13-inch casserole dish, and add the potatoes and ham. Fold the ingredients together until the potatoes and ham are completely covered in sauce.
  • Cook the casserole for 20-25 minutes, or until it's bubbling around the edges and golden brown on top. The sauce should be thickened and the potatoes fork-tender. (If the top browns too quickly, tent with foil.)

Notes

Using Leftover Ham: Leftover ham from a holiday dinner works beautifully in this recipe. Just dice it into bite-sized pieces, similar to how you’d cut the deli ham. The flavor will be even richer. I like to dice and freeze leftover ham in portions to make one of these casseroles for a very easy prep when I want to make this meal!
To Peel Or Not To Peel: You don’t have to peel the potatoes unless you want to! Leaving the skins on adds texture, nutrients, and saves time. Just scrub them well before dicing. If you prefer a smoother texture, feel free to peel them.
Recipe Variations & Substitutions:
  • I prefer to use medium cheddar cheese, but any kind of cheddar will work just fine.
  • For some extra texture, you can sprinkle the top of your casserole with panko or plain breadcrumbs before throwing it in the oven.
  • If you enjoy a little extra spice in your food, you can add a few drops of tabasco sauce at the same time you are melting the cheese. This will give the cheese sauce a little bit of heat.
  • The heavy cream can be substituted with half-and-half, which works well, though the sauce will be slightly thinner. For a lighter option, try whole milk mixed with a tablespoon of flour to help thicken the sauce.
  • I don’t list salt as an ingredient because often the cheese and ham provide enough salt for this dish, but taste your sauce and decide if you need to add a bit.

Nutrition

Serving: 1 of 6 servings, Calories: 691kcal, Carbohydrates: 50g, Protein: 22g, Fat: 46g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 139mg, Sodium: 728mg, Potassium: 1178mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1660IU, Vitamin C: 14mg, Calcium: 280mg, Iron: 3mg
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How to Make Ham and Potato Casserole

ingredients for ham and potato casserole in portion bowls
a pot of ingredients for ham and potato casserole

Step 1: Preheat the oven. While the oven is preheating, par-boil the potatoes in a pot of boiling water until soft and tender. Drain the potatoes and set them aside.

Step 2: Melt the butter in a large skillet on the stove and then add the spices and onion. Cook the onions until soft and translucent.

a pot of ingredients for ham and potato casserole
a pot of ingredients for ham and potato casserole

Step 3: Add the flour and stir until it evenly coats the onion. Add the cream and cook over medium heat until bubbly.

Step 4: Add the cheese and stir until the cheese is completely melted.

a baking dish of uncooked ham and potato casserole
top view of a baking dish of of ham and potato casserole

Step 5: Transfer your mixture to a 9×13 inch baking dish with the potatoes and ham. Fold the ingredients together until homogenous.

Step 6: Bake until bubbly. Serve and enjoy!

Substitutions and Variations

Protein Swaps

Try diced cooked chicken, turkey, or crispy bacon instead of ham. Smoked sausage adds wonderful depth of flavor.

Cheese Options

Sharp cheddar creates a more pronounced flavor, while Gruyère or fontina offer elegant richness. A blend of cheddar and Parmesan adds complexity.

Vegetable Additions

Fold in frozen peas, diced bell peppers, or blanched broccoli florets for extra nutrition and color.

Make It Lighter

Substitute milk for heavy cream and use reduced-fat cheese. The sauce will be thinner but still delicious.

Spice It Up

Add diced jalapeños to the cheese sauce or top with hot sauce before serving. Cajun seasoning blend works wonderfully in place of the individual spices.

Breakfast Version

Add scrambled eggs and swap ham for breakfast sausage for a morning casserole perfect for brunch gatherings.

FAQs for Ham and Potato Casserole

What kind of potatoes work best in this recipe.

I typically use medium russet potatoes in casseroles like this one. These hearty potatoes are great at absorbing whatever flavors or spices you add to them. However, you can also use Yukon gold potatoes. These slightly sweet potatoes add a nice balance to the sharpness of the cheese sauce and savoriness of the ham.

How do I get a creamy cheese sauce?

The key to developing  creamy cheese sauce is a combination of forming a roux and using a nice fat like heavy cream. When adding your flour, make sure that there are no dry pockets anywhere in the pan or pot. As the flour mixes with the butter coating the onions it will form a roux that will work with the heavy cream to thicken as the cheese melts. 

Can I make this dish ahead of time?

Of course! If you are short on time, this is a great dish to prepare ahead of time. You can prepare the sauce, potatoes, and ham and throw everything together in the baking dish. Once everything is in the dish, cover it with plastic wrap and store it in the fridge for up to 2 days before cooking.

Spoonful of delicious ham and potato casserole.

My Best Tips for Making Ham & Potato Casserole

☞ Crunchy Topping: For some extra texture, you can sprinkle the top of your casserole with panko or plain breadcrumbs before throwing it in the oven.

☞ Save Time: It is not necessary to peel your potatoes before dicing them, but you are more than welcome to if you would like. As long as they have been scrubbed you are good to go.

☞ Less Cooking Time: I typically make this casserole in a glass baking dish, but if you are using a ceramic or metal baking dish you may need to lower your cook time by about five minutes.

What to Serve With This Cheesy Casserole

To complement your ham and potato casserole, consider serving roasted vegetables, which add a colorful and healthy element to the meal, plus they can be cooked in the oven at the same time.

Pair this with warm, buttery dinner rolls that are perfect for soaking up any extra sauce from the casserole.

Coleslaw would provide a refreshing contrast with its crisp texture and zesty flavor.

Storage, Reheating Tips, & Make-Ahead Tips

Make Ahead Instructions

Prepare the entire dish, cover tightly with foil, and refrigerate for up to 2 days before baking.

To bake, I pop the casserole into the oven when it’s cold, then set the temperature so the dish warms up as the oven preheats. (If I remember ahead of time, I’ll set the casserole on the counter a little while before baking.)

Add 5-10 minutes to the baking time if cooking from cold. If your casserole starts browning more than you’d like, lay the foil over the top. At that point the cheese should be getting crusted enough on top to keep it from sticking to the foil too badly.

Storing Leftovers & Reheating

You can store your casserole in the fridge for up to 5 days. Simply cover the baking dish tightly with plastic wrap or transfer any leftovers to an airtight container.

When you are ready to reheat your leftovers, place a serving on a microwave safe dish and microwave it for about 2 minutes, stirring halfway through.

It is important to note that when reheating your leftovers, the casserole may lose a little bit of moisture; however, it will still taste delicious.

a dish of ham and potato casserole.

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