Ham and Potato Casserole
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!
Servings: 6
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 9x13-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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