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.
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!
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.
- 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.