Name: Creamy Ham and Potato Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups diced ham; 4 cups peeled and diced potatoes; 1/2 onion chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup sour cream; 2 cups shredded cheddar cheese divided; Salt and pepper to taste; Chopped fresh parsley for garnish

Jump to Recipe·Print Recipe

I whipped up this creamy ham and potato casserole one evening after Easter when my fridge was packed with leftover ham and I was determined not to let any of it go to waste and I also had a bag of potatoes sitting on the counter waiting for inspiration and as I peeled and layered everything together the whole dish came together like a warm hug in a baking dish. When I pulled it out of the oven golden and bubbling it filled the kitchen with the most comforting smell and from that moment it became a favorite reuse recipe for me.

What I love most is how it blends soft tender potatoes with that salty smoky ham and the creamy cheese sauce that ties it all together so perfectly and it’s hearty enough to stand on its own but also makes a wonderful side. I’ve made it for brunches family dinners and even dropped off trays to friends and every single time it’s devoured quickly and met with requests for seconds.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Diced ham – The flavorful and protein-rich base of the dish.
Potatoes – Tender and hearty they soak up all the creamy goodness.
Onion – Adds a layer of sweetness and depth.
Butter – Forms the base of the roux for the cheese sauce.
All-purpose flour – Helps thicken the creamy sauce.
Milk – Creates the smooth texture of the sauce.
Cheddar cheese – Melts into the sauce and over the top for richness.
Sour cream – Adds tang and creaminess to balance the flavors.
Salt and pepper – Brings all the flavors together perfectly.
Fresh parsley – For a fresh finishing touch on top.

Tools You’ll Need

Baking dish – Perfect for layering and baking the casserole evenly.
Saucepan – Used to cook the creamy cheese sauce from scratch.
Whisk – Helps blend the roux and milk smoothly without clumps.
Knife and cutting board – For dicing potatoes and ham.
Measuring cups and spoons – To portion out the ingredients accurately.
Mixing spoon – To stir the sauce and combine ingredients.
Oven mitts – For safely handling the hot baking dish.

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 375°F and I lightly grease a 9×13 inch baking dish to prevent sticking.

Step 2: Prepare the Potatoes

I peel and dice the potatoes into bite-sized pieces and boil them in salted water for about 8 to 10 minutes until just fork-tender and then I drain and set them aside.

Step 3: Make the Sauce

In a medium saucepan I melt the butter over medium heat then I whisk in the flour and cook for about a minute to get rid of the raw taste and then I slowly whisk in the milk until the mixture thickens and I stir in the sour cream shredded cheddar and season with salt and pepper.

Step 4: Combine Everything

I add the cooked potatoes diced ham and chopped onions into a large bowl and pour the creamy sauce over everything and stir gently until evenly coated.

Step 5: Assemble and Bake

I transfer the mixture to the prepared baking dish and smooth it out then I sprinkle extra cheddar cheese over the top and bake for 25 to 30 minutes until hot and bubbly and the top is golden.

Step 6: Garnish and Serve

Once out of the oven I let it rest for 5 minutes before serving and I like to sprinkle fresh parsley on top for a little color and freshness.

Tips

If you’re short on time you can use pre-cooked or leftover potatoes and it’ll still taste amazing. For extra flavor I sometimes add a pinch of garlic powder or swap cheddar for a sharper cheese like gruyère. This casserole is great to make ahead too – just cover and refrigerate before baking. You can even freeze it and reheat for an easy dinner down the road.

Ways to Serve

I love serving this creamy ham and potato casserole with a light salad or steamed green beans for balance. It’s also great for breakfast or brunch with eggs on the side. You can even spoon it into a bowl and enjoy it on its own because it’s that satisfying and comforting all by itself.

Frequently Asked Questions

Can I use frozen potatoes for creamy ham and potato casserole?

Yes, diced frozen potatoes work well – just thaw and drain them first to avoid excess moisture.

What cheese is best for creamy ham and potato casserole?

Cheddar is classic, but Monterey Jack or Gruyère also melt beautifully and add great flavor.

How long can I store leftovers?

Keep leftovers in the fridge for up to 4 days in an airtight container and reheat in the oven or microwave.

Can I freeze creamy ham and potato casserole?

Yes, assemble it fully then cover and freeze before baking. When ready to use, thaw overnight and bake as directed.

See You in the Kitchen

I hope you give this creamy ham and potato casserole a try! It’s a warm and satisfying dish that’s easy to make and always a crowd-pleaser. I’d love to hear how yours turns out or what little twists you add to make it your own.

Happy Cooking!