Cheesy Ham and Potato Casserole is one of my favorite comfort dishes to make when I have leftover ham. This dish is creamy, filled with tender potatoes, savory ham, and plenty of melted cheese, all baked to golden perfection. It transforms simple ingredients into a bubbly, warm meal the whole family can enjoy together.
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And the best part? It's a quick and easy recipe that doesn’t require any fancy steps or ingredients. Whether you’re looking to use up leftover ham or want a simple yet hearty dish for dinner, this truly is the best cheesy potato casserole — simple, delicious, and full of flavor in every bite.
If you are looking for other ways to use up ham leftovers try these Ham and Cheese Sliders or Ham and Potato Soup.
Why You'll Love This Ham And Potato Casserole!
If you are craving something cozy and satisfying, this cheesy potato and ham casserole hits the spot every time. It's one of those comforting dishes that feels like a hug with every spoonful of creamy, rich, and cheesy goodness.
Here are more reasons why you'll fall in love with this recipe:
- Perfect for leftovers - A great way to use up the holiday ham.
- Cheesy and creamy - The combination of cheddar cheese and cream sauce makes the dish extra rich and comforting.
- Family-friendly - This is loved by everyone, even the picky eaters will go for a second round!
- Easy to make - No complicated steps, just sauté, mix, bake, and enjoy!
- Make-ahead friendly - You can prepare it in advance and bake when you're ready.
Equipment Needed
- 9x13 inch casserole dish
- Large skillet
- Cutting board and knife
- Mixing spatula or spoon
- Measuring spoons and cups
- Cheese grater (if you will be shredding cheese fresh)
Key Ingredients
Yukon gold potatoes - Tender and creamy, they hold their shape well while baking.
Cooked ham - Use ham steak or leftover ham for convenience.
Cheddar cheese - It melts beautifully and adds that signature cheesy richness.
Half and half - Creates a creamy and smooth sauce.
Sour cream - Adds creaminess and tang to balance the richness.
Dijon mustard - A subtle tang that enhances the savory flavors.
Flour and butter - The base for the roux that helps the sauce thicken.
Garlic powder, onion, salt, and pepper - These are the seasonings that build flavor.
Step-By-Step Instructions
Preheat the oven to 375°F and lightly spray your 9x13 casserole dish.
Melt two tablespoons of butter in a large skillet over medium heat. Add the diced onions and sauté for 2 minutes until softened.
Stir in the cubed potatoes and cook for 5 to 6 minutes. Cover and cook for another 6 minutes until fork-tender (not fully cooked). Transfer the mixture to the prepared dish and toss in the cubed ham.
Using the same skillet, melt the remaining two tablespoons of butter. Whisk in the flour and cook for a minute. Gradually pour in the half-and-half while whisking until a thick sauce forms.
Stir in the Dijon mustard, garlic powder, salt, pepper, and 1 cup of cheddar cheese until melted. Remove from the heat and stir in sour cream.
Pour the sauce over the potatoes and ham, stir gently to coat everything evenly.
Sprinkle with the remaining cheese and bake for 40 to 45 minutes, or until the potatoes are tender and the top is golden and perfectly bubbly.
Make Ahead
You can assemble the casserole up to 24 hours ahead. Cover tightly and refrigerate until you are ready to bake it. Add an extra 10 minutes to the baking time to ensure it's heated through. And always remember to bring your casserole dish to room temperature before popping in the oven because the shock in temperature can cause the dish to crack.
Serving Suggestions
This cheesy ham and potato casserole is a complete meal on its own, but it pairs beautifully with:
- Roasted vegetables and a crisp green salad.
- Green beans or steamed broccoli
- Dinner rolls, garlic bread, or crusty bread.
Storage
If there are leftovers, store them in an airtight container and refrigerate up to 4 days. You can also freeze the leftover casserole dish, wrap it tightly, and store it in the freezer for up to 2 months. Thaw overnight before heating. You can warm it in the oven at 350°F or reheat it in the microwave for individual portions.
Cheesy Ham And Potato Casserole With Leftover Ham
Ingredients
- 4 tablespoons butter, divided
- ¾ cup white onion, diced
- 6 cups Yukon Gold potatoes, peeled and cubed
- 2 cups cooked ham, cubed (leftover ham or ham steak)
- 2 tablespoons flour
- 1 and ½ cups half and half
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated cheddar cheese, divided
- ¼ cup sour cream
Instructions
- Preheat oven to 375℉. Lightly spray a 9x13 inch casserole dish and set aside.
- Heat a large skillet over medium heat, add 2 tablespoons of butter to melt. Add the onions and sauté for 2 minutes to soften.
- Toss in the cubed potatoes and continue to sauté for 5-6 minutes, then cover the potatoes with a lid and cook for an additional 6 minutes. The potatoes should be fork tender but not completely cooked at this point. Transfer the potatoes and onions to the casserole dish. Add the cooked ham to the potatoes.
- Return the skillet to stove top (no need to clean) and add the remaining 2 tablespoons of butter. Once melted add the flour and stir to cook the flour in the butter for 1 minute.
- Slowly add the half and half to the flour while stirring. The flour will thicken the half and half into a roux (sauce) which will take a few minutes while constantly stirring.
- Add the mustard, spices and 1 cup of cheese to the sauce and continue to stir.
- Remove the skillet from the heat and mix in the sour cream. Once combined pour the sauce over the ham and potatoes and mix together.
- Sprinkle with remaining cheese and bake in preheated oven for 35-40 minutes or until potatoes are tender and cheese is golden brown and bubbly.
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