This ham and potato casserole is bubbling with loads of flavor and cheesy goodness. It’s a great dish that can be enjoyed for breakfast, a weekend brunch or dinner.
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Ham and potato casserole is quite possibly the ultimate comfort food. It is hearty, creamy and absolutely delicious. All the ingredients are easily sourced, and this casserole is the perfect way to use up any leftover ham. I often make this casserole after the holidays when I have extra ham on hand. You can also easily buy pre-diced ham at the store to just dump into this casserole.
Along with the delicious flavors, it is my go-to dish to bring to brunches and gatherings. Everyone seems to enjoy this casserole as it is a sure crowd pleaser. In addition, it is a great one to prep for meals during the week. I often enjoy this as a side for lunch with these pork chops. This ham and potato casserole is a great meal or side dish that can be enjoyed anytime.
Reasons to Love
- Comfort food. Ham and potatoes are a wonderful example of comfort food. This casserole is loaded with diced ham and russet potatoes along with a homemade cheesy sauce. This is not a canned soup recipe. It is a very satisfying and filing dish.
- Versatile Dish. Ham and potato casserole is an excellent base dish that can be modified and customized to your taste and liking. There are several different add ins you can put in this casserole to make it your own. It is a great meal that can be served for breakfast/brunch, lunch or dinner.
- Egg Free. If you are looking for a breakfast/brunch option without eggs, look no further. This casserole is egg free but still loaded with amazing flavors to enjoy. It is a great dish to have if you are looking to forgo eggs or can’t tolerate them.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Potatoes- Diced and peeled russet potatoes are used. You can also use Yukon Gold or red potatoes if you desire.
- Butter- Unsalted is used for sautéing the garlic and for the cream sauce.
- Garlic- A minced glove adds flavor to the dish.
- Ham- Pre-diced or leftover ham can be used.
- Peas- Frozen sweet peas are a classic combination with ham.
- Flour- The base of the cream sauce.
- Milk- Another ingredient in the cream sauce that will add rich flavor and creaminess. You can swap out for a plant-based milk, if desired.
- Chicken broth- Low sodium option preferred since you can add salt to taste.
- Cheddar cheese- Hand shredded cheese is best because it will melt easier but in a pinch you can use prepackaged.
- Salt + Pepper- Add to taste.
Scroll down to the recipe card for quantities used.
Instructions
Let’s pre-heat the oven to 350°F and gather up our potatoes to boil.
Boil diced potatoes for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
In a large pan, melt 1 tablespoon of butter at medium heat. Cook the minced garlic for 1 minute.
Add cooked potatoes, diced ham, and frozen peas to the pan. Mix well. Transfer to casserole pan.
Melt the remaining butter, whisk in flour, then gradually add milk and chicken broth. Stir in black pepper and 1 cup of shredded cheddar cheese until smooth.
melt the remaining butter, whisk in flour, then gradually add milk and chicken broth. Stir in black pepper and 1 cup of shredded cheddar cheese until smooth.
Pour cheese sauce over the potato mixture in the casserole dish. Top with remaining shredded cheddar cheese.
Bake for 10 to 15 minutes until bubbly and cheese is lightly browned. Serve hot.
Hint: Transfer the ham and potato mixture to the casserole dish so you can use the same pan to make the cheese sauce. That way, you won't have to clean another pan. I didn't do that when I took the photos which is why it's not pictured that way.
Variations
- Use frozen hashbrowns. If you don’t have russet potatoes on hand, you can easily use frozen hashbrowns instead and this casserole will still taste amazing.
- Add vegetables. This casserole is a great one to add additional vegetables too. In addition to the peas, you can add in a handful of spinach, diced carrots, onions, bell peppers or mushrooms.
- Use different cheese. Cheddar cheese is great for this casserole, but you can also switch it up and use Pepper Jack, Swiss or Gruyere.
- Switch up the protein. In place of diced ham, you can use crumbled sausage, bacon or shredded chicken. It will change the flavor profile but use what you have on hand.
- Make into a loaded potato casserole. A loaded ham and potato casserole would include adding in bacon, sour cream, and topping with extra cheese and green onions.
- Make into a Southwestern Potato casserole. To really spice up this dish, add in black beans, corn, green chilis, cumin, cayenne pepper, Pepper Jack cheese and top with tortilla strips to give it a southwestern flare.
Tips
Top tip: Make sure you choose the right potato. This casserole was tested using russet potatoes and they hold up very well. In addition, Yukon Gold and red potatoes also have a profile for being sturdy potatoes.
- Boil potatoes. Boiling them will ensure they are tender and can bake evenly in the oven.
- Use a greased baking dish. Make sure to spray the dish with cooking spray so the casserole doesn’t stick to the bottom and can be easily removed when serving.
- Use pre-diced ham or leftover ham. You can get pre-diced ham in the meat section of any local grocery store. This casserole is also a great way to use up any leftover ham you might have from Easter or Christmas dinners.
- Use frozen peas. Make sure to use frozen peas as they will bake better than canned peas.
- Top with extra cheese before baking. Add additional shredded cheese before popping in the oven to guarantee a bubbly, cheesy casserole.
- Cover and bake. Cover the casserole with foil before baking so that the potatoes don’t dry out. In the last 10-15 minutes of baking, uncover the casserole to allow the top to lightly brown.
Serving suggestions
Since this ham and potato casserole is so versatile and can truly be served at anytime there are a variety of dishes that pair well with it.
If you are enjoying for breakfast/brunch, a side of fruit or these sheet pan eggs will go very well. Or, add something sweet to go with it, and like these cinnamon rolls or pancakes which make a wonderful compliment.
This casserole also goes well as a side dish to crab cakes or salmon. For a lighter lunch, this chopped salad would make a great option to enjoy with the casserole.
Storage
Transfer casserole into an airtight sealed container. Place in the refrigerator for 3-4 days.
If you wish to store leftovers longer, place cooled casserole in a freezer safe container or resealable freezer bag, removing as much air as possible before sealing. Label with the date and freeze promptly. The frozen casserole can be stored up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating thoroughly in the oven or microwave.
FAQs
Can this casserole be made ahead of time?
Yes, you can assemble the full casserole ahead of time, cover with foil and place in the refrigerator overnight until ready to bake next day.
How can I tell if my casserole is done?
With a knife, check for tenderness of the potatoes. If they are still firm and don’t cut easily, place casserole dish back into the oven for a few more minutes until potatoes are tender.
Can I use different potatoes for this casserole?
Yes, the texture of russet potatoes tastes wonderful in this casserole, but you can certainly use red potatoes or Yukon Gold in place.
Related Recipes
I'm a big fan of comforting side dishes. If you like them too, check out one of these other recipes:
- Cheesy smashed potatoes are simple to make but look gourmet.
- Crockpot mac and cheese is always a winner with picky eaters.
- Scalloped potatoes for two make just the right amount for a small family.
- Southern fried cabbage with bacon goes well with steak or chicken.
- Air fryer home fries cook up crispy and golden without excess oil.
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Recipe
Ham and Potato Casserole
Ingredients
- ½ pound russet potatoes peeled and diced
- 2 tablespoons butter divided
- 1 garlic clove minced
- 1 cup diced ham
- ½ cup frozen peas
- 1 tablespoon flour
- 1 cup milk
- ½ cup low-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Boil diced potatoes for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
- In a large pan, melt 1 tablespoon of butter at medium heat. Cook the minced garlic for 1 minute.
- Add cooked potatoes, diced ham, and frozen peas to the pan. Mix well and transfer to a 9x6-inch casserole dish.
- In the same pan, melt the remaining butter, whisk in flour, then gradually add milk and chicken broth. Stir in black pepper and 1 cup of shredded cheddar cheese until smooth.
- Pour cheese sauce over the potato mixture in the casserole dish. Top with remaining shredded cheddar cheese.
- Bake for 10 to 15 minutes until bubbly and cheese is lightly browned.
- Serve hot.
Erin Gierhart
I brought this to our family potluck, and it was a hit! It's so creamy and delicious. I brought home an empty dish because everyone loved it.