Ham and Potato Casserole

This hearty Ham and Potato Casserole is a comforting dish perfect for family meals or using up leftover ham. Layers of tender russet potatoes, savory diced ham, and sweet sautéed onions are baked in a rich, creamy sharp cheddar cheese sauce until golden and bubbly. It's a satisfying, easy-to-prepare one-pan meal that promises warmth and flavor in every forkful.

Print Recipe

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 2701.9 kcal

Equipment

1 Baking Dish 9x13 inch casserole dish
1 Large Pot For boiling potatoes if par-cooking
1 Saucepan Medium-sized for cheese sauce
1 Chef's knife For prepping vegetables and ham
1 Whisk For making a smooth cheese sauce

Ingredients

Main

Cooking spray or butter for coating the pan
2 pounds russet potatoes about 4 medium
1 cup diced cooked ham (about 5 1/2 ounces)
1/2 medium yellow onion
8 ounces sharp cheddar cheese shredded (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole or 2% milk
1 teaspoon kosher salt plus more as needed
1/8 teaspoon freshly ground black pepper

Instructions

Preheat oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray or butter.
Peel and thinly slice the russet potatoes into 1/4-inch rounds. Dice the cooked ham and finely dice the yellow onion.
In a large saucepan or skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth roux forms, stirring constantly.
Gradually whisk in the milk until smooth and thickened. Season with 1 teaspoon kosher salt and 1/8 teaspoon black pepper.
Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until melted and smooth, forming a creamy cheese sauce.
Arrange half of the sliced potatoes evenly in the bottom of the prepared baking dish. Top with half of the diced ham and half of the diced onion.
Pour half of the cheese sauce over the potato, ham, and onion layer.
Repeat the layering with the remaining potatoes, ham, onion, and pour the remaining cheese sauce evenly over the top.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes to 1 hour, or until potatoes are tender.
Remove foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. Let rest for 10 minutes before serving.

Notes

For the best texture, ensure potatoes are sliced uniformly—about 1/4-inch thick—to guarantee even cooking. Partially pre-boiling the potatoes before layering can significantly reduce baking time and ensure a tender, not crunchy, result. When preparing the cheese sauce, cook the roux (butter and flour) for at least a minute to eliminate any raw flour taste before gradually whisking in cold milk to prevent lumps. Using freshly grated sharp cheddar will yield a smoother, creamier sauce compared to pre-shredded cheese, which often contains anti-caking agents. A touch of dry mustard or a pinch of freshly grated nutmeg in the cheese sauce can elevate the overall flavor profile. For an extra layer of texture, consider topping the casserole with a mixture of panko breadcrumbs and melted butter during the last 15 minutes of baking.