This Cheesy Ham and Potato Casserole is a delicious way to transform leftover ham into a hearty, family-friendly meal. It’s rich, cheesy, simple to assemble, and full of comforting flavors.
For more leftover ham ideas, try recipes like Ham Bone Split Pea Soup or Creamy Ham and Asparagus Pasta.
This casserole combines tender cubed potatoes, savory ham, and a creamy, cheesy sauce baked until bubbly. It’s an easy one-dish meal that’s perfect for using holiday leftovers or feeding a crowd.
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You’ll Love Cheesy Ham and Potato Casserole!
This casserole is comfort food made easy. It relies on simple pantry ingredients and comes together quickly, baking into a warm, cheesy dish the whole family will enjoy.
It’s an excellent way to repurpose leftover ham, giving it new life in a flavorful, satisfying meal.
Using diced potatoes helps them cook quickly so you can have this prepped and in the oven in no time. The blend of cheddar and Parmesan adds creaminess and a savory depth that makes every bite satisfying.
Ingredients
You’ll need a few basic ingredients:
- Cubed potatoes – Yukon Gold or Russets work well. You can substitute frozen hash browns if desired.
- Cooked ham – leftover ham is ideal, or use ham steaks from the store.
- Diced onion and celery – form the base of the sauce.
- Garlic – two cloves, minced.
- Milk and chicken broth – to make the creamy sauce.
- Shredded cheddar cheese – for creaminess and melt.
- Grated Parmesan – adds savory depth.
How to Make Cheesy Ham and Potato Casserole
Begin by parboiling peeled, cubed potatoes. Cook until just shy of fork-tender, about 4–5 minutes, then drain and transfer them to a greased 9 x 13-inch baking dish. Scatter the cubed ham over the potatoes.
In the same pot, melt butter over medium heat and sauté the onion, celery, and garlic until softened, about 3–4 minutes. Stir in flour, garlic powder, salt, and pepper and cook briefly to remove the raw flour taste.
Whisk in the chicken broth and milk, bring to a gentle simmer until the sauce thickens, then stir in half the cheddar and the Parmesan until melted. Pour the sauce over the potatoes and ham, then sprinkle the remaining cheddar on top.
Bake in a 375°F oven for about 30 minutes, until the casserole is bubbly and the top is melted and golden. Let it rest a few minutes, then garnish with chopped parsley or green onions and serve.
Tips for Success
- Cut potatoes into uniform cubes so they cook evenly.
- Choose flavorful ham for the best taste; leftover spiral ham or ham steaks both work well.
- Don’t skip the Parmesan — it adds a nice savory layer.
- Allow the casserole to rest a few minutes before serving so it sets up.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
- This casserole freezes well, making it convenient for meal prep or busy nights.
Serving Suggestions
The casserole is hearty enough to be the main course but pairs nicely with a simple green salad or roasted vegetables for a balanced plate. It’s also great for brunch or casual gatherings—serve it straight from the dish and let guests help themselves.
More Recipes Using Leftovers
-
Cheesy Ham Asparagus Pasta | One Pot Dinner
-
Mashed Potato Cakes
-
Leftover Chicken Fajita Casserole
-
Ham Pasta Salad
If you enjoy this recipe, please leave a rating or a comment to let others know how it turned out.
Cheesy Ham and Potato Casserole
Equipment
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9 x 13 inch baking dish
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet)
- 10 ounces ham, cubed (can use ham steaks)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese, divided
- ¼ cup grated parmesan cheese
- chopped parsley for serving (optional)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish and set aside.
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Peel and dice potatoes into about ½-inch cubes. Place in a pot, cover with cold water, bring to a boil, then simmer 4–5 minutes until parboiled. Drain and add to the prepared baking pan.
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Scatter the diced ham over the potatoes.
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In the same pot, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 3–4 minutes.
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Stir in the flour, garlic powder, salt, and pepper and cook briefly. Whisk in chicken broth and milk, bring to a gentle simmer until thickened, then stir in half the cheddar and the Parmesan until melted. Remove from heat and pour the sauce over the potatoes and ham.
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Top with the remaining cheddar and bake 30 minutes, until bubbly and the cheese is melted. Let rest five minutes, then garnish with parsley if desired and serve.
Notes
This is ideal for leftover holiday ham or you can use ham steaks purchased from the store.