Finally sharing my mom’s famous Ham Casserole! Savory ham and perfectly cooked potatoes make a delicious breakfast, but add a thick and well-seasoned sauce, and you have a scrumptious dinner that will be enjoyed by everyone. Comforting country ham potato bake has layers and layers of country flavors and will give lasagna a run for its money.

Ham Casserole

Ham Casserole

Sure to become a family favorite, this quick casserole combines cubed cooked ham, potato slices, and tender onions blended with a creamy cheesy sauce. I first learned this recipe at my mom’s side and have loved it ever since. We usually make a few adjustments in our house as we are a homesteading family and want to utilize the garden and what meats my husband has harvested over the year. So yes, we make it with bacon, chicken, or even venison! The potatoes are always from the garden and our favorite variety is red, but russet work well too. No matter how you customize this recipe I’m sure your family will love it as much as mine does!

Cheesy Ham Potato Bake

Can you add vegetables to this Ham Casserole?

Of course! We love it with carrots, celery, green pepper,  jalapeno, and broccoli just to name a few. Feel free to add your favorite vegetable to this casserole!

Can you freeze Ham Casserole?

To figure out whether or not to freeze your casserole first ask yourself if it is likely to get dry if you reheat or bake it again. If the answer is yes, you are better off freezing it first, thawing to room temperature, and then baking. If you do it that way, you don’t risk that it will lose its appeal when re-heated.

When a casserole has liquid, sauce, or lots of creamy, liquid ingredients, chances are you can cook it first, then freeze. Just so happens that this casserole is perfect for freezing! I have tried it both ways and both work well, although I prefer to make it, freeze it, and then bake it.

More Casseroles

4.67 from 9 votes

Ham Casserole

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
This Country Ham Potato Bake is one of my childhood favorites! Mom knew how to do casseroles right!


  • 3 tablespoons unsalted butter
  • ½ cup shredded Monterey Jack cheese
  • 1 ½ pounds potatoes, sliced about 1/4-inch thick
  • 2 cups cooked ham steak, cubed
  • 2 cups whole milk, slightly warmed
  • 1 ½ teaspoons mustard powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 medium onion, diced
  • chives for garnish optional


  • Preheat oven to 350°F. Grease an 8×8-inch baking dish.
  • In a large pot over medium heat, heat the butter until melted. Add the onion and cook until softened, stirring frequently. Sprinkle in the flour and whisk until there are no clumps. Add the garlic, salt, pepper, cayenne, and mustard powder. Whisk to combine and continue cooking until fragrant. Whisk in the milk. Bring to a boil and reduce the heat to simmer. Simmer until thickened.
  • To the prepared dish, place a layer of cubed ham. Top the ham with a layer of the sliced potatoes, overlapping the edges. Spoon on the sauce. Repeat two more times for a total of three layers. Evenly top with the cheese.
  • Cover with aluminum foil and bake for 1 hour, until the potatoes are tender. Remove the foil and place under the broiler for a few seconds to brown the cheese slightly. Watch closely as it browns quickly!
  • Garnish with chives if desired.

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. 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.

  2. 5 stars
    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!!!

  3. 5 stars
    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 ♡

  4. 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

  5. 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!!!

  6. 4 stars
    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.

    1. 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

  7. 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.

    1. 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.

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