This Ham and Potato Casserole is packed with tender potatoes, ham, and a creamy sauce, topped with melted cheddar and Monterey Jack for a comforting and satisfying dish. It’s one of my favorite ways to use up leftover holiday ham! If you love this casserole, you’ll also want to try my Ham and Potato Soup – another comforting dish that’s perfect for using up leftover ham. It’s creamy, flavorful, and just as satisfying!
Ingredients & Substitutions
- Potatoes: I love using Yukon gold potatoes in the casserole because of their naturally creamy texture and buttery flavor. If you don’t have Yukon golds, use Russets, red potatoes, or fingerling potatoes.
- Milk: For the creamiest, most velvety sauce, use whole milk. But, 2% or 1% would also work. Whatever you use, make sure it is at room temperature–it helps the sauce come together more evenly and smoothly (no lumps).
- Seasonings: Salt, pepper, mustard powder, and cayenne pepper are added to the casserole. If you don’t have mustard powder, use about 2 teaspoons of yellow (or Dijon) mustard. If you don’t want the heat from cayenne (although I didn’t find this casserole spicy at all), substitute paprika for a milder, smokier option.
- Sour Cream: Sour cream adds both flavor and texture. If you don’t have sour cream, you can use Greek yogurt or a bit of cream cheese.
- Ham: You will want to have leftover ham just to make this casserole! I have a few that would all be delicious, from my Honey Glazed Ham to my Brown Sugar Glazed Ham to my Apricot Honey Ham, just to name a few! Deli ham would also work fine.
- Cheese: I used both sharp cheddar cheese and Monterey Jack cheese to top the casserole. But, it is easy to experiment with your favorites. I think Gruyere would be delicious, or try Pepper Jack for a little kick!
Can I Add Vegetables To The Ham and Potato Casserole?
Yes, you can definitely add vegetables to this ham and potato casserole! We like it with frozen peas, carrots, broccoli, bell peppers, and spinach, and some of us love a little heat from jalapeno peppers!
Make Ahead Ham and Potato Casserole
If you are preparing for a busy week or a special occasion, making the casserole ahead of time is a great way to save time. Here are a couple of options to make this ham and potato casserole ahead of time:
- Bake The Next Day: Prepare the casserole as directed, then cover and refrigerate overnight. When you’re ready to bake, let it sit at room temperature for 15-20 minutes and then bake as usual, adding a few extra minutes if needed.
- Freeze & Bake From Frozen: Assemble the casserole, cover tightly, and freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge or bake it directly from frozen, adding extra time to ensure it’s heated through.
How To Store Ham and Potato Casserole
To store ham and potato casserole, first, let it cool to room temperature. Then, keep it in an airtight container in the refrigerator for up to 3-4 days. Or, freeze the casserole for up to 3 months. Reheat it in the oven or microwave.
More Casseroles
Ham and Potato Casserole
Ingredients
- 1 ½ pounds Yukon gold potatoes, peeled, cut into ½-inch cubes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (490 g) whole milk, room temperature
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper
- ½ cup (115 g) sour cream
- 2 cups (270 g) cooked ham, cut into ½-inch cubes
- 1 cup (113 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) Monterey Jack cheese, shredded
- chives, for garnish (optional)
- salt, to taste
Instructions
- Preheat oven to 350°F.
- Add diced potatoes to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-high and continue boiling until the potatoes are softened, about 5-8 minutes.
- In a large oven-safe skillet over medium heat, melt the butter. Add the diced onion and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and cook for 1 more minute. Sprinkle the flour over the onion and garlic, and whisk to form a paste. Cook for 1 more minute.
- Gradually whisk in the milk. Add the salt, pepper, mustard powder, and cayenne, continuing to whisk. Bring the mixture to a simmer. Then, reduce heat to low and continue cooking, stirring frequently, until thickened, about 5 minutes.
- Stir in the sour cream.
- Gently fold in the ham and potatoes, stirring until evenly coated.
- Sprinkle the cheddar and Monterey Jack cheese evenly over the top.
- Bake for 20- 25 minutes, or until the potatoes are fork-tender and the cheese is melted.
- Increase the heat to broil and cook for 30-60 seconds to lightly brown the cheese. Keep a close eye on it, as it can brown quickly!
- Allow the dish to rest for a few minutes before garnishing with chives and serving. Add salt to taste.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this ham potato casserole! It was creamy, cheesy, and had a great flavor from the ham.
Elizabeth
This is delicious! I think it would be great for family and guests alike.
Annabelle
This casserole was really good! The potatoes were soft, and the ham tasted really good in it.
Bella
This casserole is so tasty! The potatoes were cooked just right, and the ham made it really hearty.
Selena
I think this ham potato casserole is awesome. The ham was perfectly mixed with the potatoes, and the cheese made it so cheesy!
It took me and my adult daughter at least 25 minutes of prep work. We checked the dish after one hour, not done. 20 more minutes, not done. Ten more,nope. We took the foil off,put the oven temp up to 400 for 15 minutes more. That seems to have done the trick. It is very tasty! Just disappointed in the inaccurate time.
Yes, my family enjoyed it
I just made this and I loved it! I halved the cayenne to 1/2 tsp. and used Dijon mustard. Very good. It’s still hot and a little runny but yummy!!!
Made this for dinner tonight. I sliced the potatoes very thin with food processor. I cooked it about 1 hour 10 minutes I diced up some green chilies and put them on top to bake the last 10 minutes. Was delicious ♡
Can this be made in crockpot
Thanks
I omitted the cayenne, decreased the mustard to 1/2 tsp,, increased the cheese to one cup and added an extra tbsp of flour. Also added a tsp of Better than Bouillon concentrate. Ok I guess I changed it too much. Really good basic recipe though
Over 2 hours to cook. I put in 1/2 cayenne. Still too spicy. Not a keeper recipe. Disappointed.
Awesome!! A little spicy/hot (thank god my husband and I love spicy/hot ~ I may have over exaggerated on the amount of cayenne pepper) 😬 He went back for seconds so this is a thumbs up in our book!!!
I followed this recipe almost exactly, the only modification being extra cheese on top.
I thought the taste was good, and not overwhelming as another reviewer stated. In fact, my husband put even more pepper on top, and I think I will add more garlic next time.
I did find that an hour was not enough time to cook the potatoes. I think 1.5 hours at 350 would have been better.
My casserole also came out runny. I’m assuming this was an error on my part (I’m not a well experienced cook).
I will be trying this recipe again.
Followed the recipe exactly I did cook it 20 minutes longer uncovered rest time is important wasn’t runny at all will make again thanks for sharing
This worse awful. way to much pepper which made it inedible. I think the quantities are wrong they need to be checked.I followed the recipe exactly and what I ended up with was a meal that was inedible and waste of good food. I was left with only one option throw it in the bin! The picture makes you want to try it but if I were you I would exclude the pepper and use 1/4 the amount of the garlic, mustard and cayenne pepper then you might be able to eat it.
I will be making this for dinner tonight.
I didn’t like it. Way too spicie. I should have cut the cayenne. Potatoes werent done even though I par boiled them. Had to go way long on the time. A waste of good ingredients.
Could you cook this in crockpot?
It was delicious but took 2 hours to cook
It should not take 2 hours. Are you baking at 350°F?
Please send a copy of this to my email. It looks wonderful. Thank you
Cant wait to try! Looks gooood!
It look’s delicious. Thank you for the recipe!
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Awesome