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My ham and potato casserole is the ultimate comfort food using leftover holiday ham, potatoes, a luscious cream sauce, and cheese. This saucy casserole is so comforting and hearty, warms up beautifully, and will make everyone very happy.
I layer sliced potatoes with a velvety white sauce, cheese, and ham, and bake it until bubbly. Loved by kids and adults alike, serve this homey casserole with a fresh salad, or green veggies like peas, steamed broccoli, or green beans.
If you love meaty ham casseroles, I hope you’ll try our ham tetrazzini, amazing ham casserole, and scalloped potatoes and ham next! Check out all our leftover ham recipes.
What’s the Difference Between This and Scalloped Potatoes?
This casserole is cheesier, heartier, and more flexible. For a more classic, cream-based version with thinly sliced potatoes, see my Scalloped Potatoes and Ham.
Ham And Potato Casserole Ingredients + Key Notes
Butter: Unsalted to best results
Yellow onion: Onions add that wonderful savory flavor.
All-purpose flour: To thicken the sauce.
Heavy cream: This makes the creamiest sauce.
Whole milk: Whole milk balances the cream sauce.
Salt + Pepper: Table salt and fresh cracked pepper
Cajun seasoning: This seasoning gives the dish a little kick.
Nutmeg: Fresh nutmeg is such a great sweet and nutty flavor.
Worcestershire sauce: More umami flavor.
Fresh thyme leaves: This herb is related to mint. It is earthy and minty.
Russet potatoes: The best kind of potato for this dish. Yukon Gold potatoes will work too.
Sharp cheddar cheese: I like to use this cheese but there are variations like mild cheddar, gruyere, or Emmenthal cheese.
Ham: Use leftover ham or buy a one-pound ham steak.
🥣 How to Make Ham and Potato Casserole
Make the cream sauce. Melt the butter and sauté the onion until softened. Whisk in the flour, then gradually whisk in the heavy cream and milk. Cook until thickened, then stir in the seasonings, Worcestershire sauce, and thyme.
Start the layers. Spread 1/4 of the sauce in the baking dish. Add a layer of sliced potatoes, season lightly with salt, then top with sauce, cheese, and half the ham.
Repeat. Add another layer of potatoes, sauce, cheese, and the remaining ham.
Finish the casserole. Top with the remaining potatoes, sauce, and cheese.
Bake. Bake until the potatoes are fork-tender and the casserole is hot and bubbly. Let it rest briefly before serving.
See the recipe card below for complete instructions, ingredient amounts, and nutrition information.
⭐ Pro Tips
⭐ No leftover ham? Thick-cut deli ham works well too. Cut it into bite-size pieces before layering.
⭐ Keep the potatoes from browning. Place peeled and sliced potatoes in a bowl of cold water while you prep. Drain and pat them dry before assembling the casserole.
⭐ Slice potatoes 1/4-inch thick. Even slices are important so the potatoes cook at the same rate. A mandoline or food processor works well, but I usually slice mine by hand.
⭐ Use the right size pan. This recipe needs a 10×15-inch (about 4.8-quart) baking dish, which is larger than a standard 9×13-inch pan.
⭐ Using dried thyme? Substitute 1/2 teaspoon dried thyme for the fresh thyme.
⭐ Have everything ready before layering. Slice the potatoes, dice the ham, and grate the cheese before you start assembling. Once the sauce is ready, the casserole comes together quickly.
🍽️ Serving Suggestions
This creamy ham and potato casserole is hearty enough to be the main course, so I like to serve it with something fresh and simple on the side.
Something green: Roasted Broccoli or Roasted Green Beans are easy sides that balance all that creamy, cheesy goodness.
A fresh salad: My House Salad adds a crisp, refreshing contrast to the rich casserole.
Don’t forget the bread: If you’re feeding a hungry crowd, add Bisquick Biscuits or Cheddar Biscuits for soaking up every bit of that creamy sauce.
Storing +Reheating + Freezing + Make-Ahead
How Long Can You Keep This in The Fridge? Once made, your ham and potato casserole will last up to four days in the fridge.
How to Reheat:
- Oven: Cover the casserole with foil and reheat at 350°F until hot throughout, about 20–30 minutes for several servings. Remove the foil for the last few minutes if you want to crisp up the cheesy top.
- Microwave: For individual portions, cover loosely and microwave at 50–70% power in short intervals until heated through. Lower power helps the creamy sauce reheat more evenly without becoming oily.
- From the refrigerator: Let a full casserole sit at room temperature while the oven preheats so the cold baking dish isn’t going straight into a hot oven.
Can You Freeze This? Yes, you can freeze it! Thaw the frozen casserole in the refrigerator overnight. It may take a while to warm so plan accordingly (about 45 minutes). Or heat the thawed casserole in the microwave oven. If necessary, crisp the top in the oven using the broiler.
Make-Ahead: This dish can be made ahead. Cover the chill. When ready to eat, heat in the oven or microwave oven. It will take about 45 minutes in the oven. Heating in the microwave oven will take less time but the oven will give you the best results.
Frequently Asked Questions
◆ Can I make ham and potato casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed. It may need a little extra time in the oven since it’s starting cold.
◆ What are the best potatoes for ham and potato casserole?
Russet potatoes work especially well because their starch helps create a thick, creamy casserole. Slice them evenly, about 1/4 inch thick, so they cook at the same rate.
◆ Why are my potatoes still hard?
They most likely need more baking time. Potato thickness, the baking dish, and individual ovens can all affect cooking time. Continue baking until you can easily pierce the potatoes with a fork or thin knife.
◆ Can I use leftover ham?
Absolutely! This is a great way to use leftover holiday ham. You’ll need about 1 pound of cooked ham, cut into bite-size pieces. Thick-sliced deli ham can also be used.
◆ Can I make this in a 9×13-inch baking dish?
I don’t recommend it. This is a large casserole made with 4 1/2 pounds of potatoes, and a standard 9×13-inch dish isn’t large enough. Use a 10×15-inch baking dish with about a 4.8-quart capacity.
◆ How do I know when ham and potato casserole is done?
The sauce should be bubbling, the cheese should be golden, and—most importantly—the potatoes should be completely tender when pierced with a fork or thin knife. Depending on your oven, this takes about 1 1/2 to 1 3/4 hours at 350°F.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Potato Recipes You’ll Love
- Funeral Potatoes – Creamy, cheesy potatoes with a buttery, crunchy topping—another crowd-pleasing casserole for holidays and family dinners.
- Au Gratin Potatoes – Tender sliced potatoes baked in a rich, cheesy cream sauce until golden and bubbly.
- Twice Baked Potatoes – Fluffy baked potatoes loaded with plenty of cheese and all the good stuff, then baked again until golden.
- Hashbrown Casserole – An easy, cheesy potato casserole that’s always a hit at family dinners and holiday gatherings.
- Make-Ahead Mashed Potatoes – Rich, creamy mashed potatoes you can prepare ahead of time, making them especially handy for holidays and big family dinners.
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Ham And Potato Casserole
Ingredients
- 1/4 cup, plus more for butter the baking dish unsalted butter
- 1 cup yellow onion, diced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- 1 1/2 teaspoons salt, divided, or to taste
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves, chopped
- 4 1/2 pounds Russet potatoes, peeled and sliced 1/4 inch thick
- 2 cups sharp cheddar cheese, shredded
- 1 pound ham, cut into bite size pieces
Instructions
- Arrange the oven rack to the middle position in the oven. Preheat oven to 350ºF (177ºC). Butter a 10x15-inch baking dish or spray with nonstick cooking spray; set aside.
- In a large skillet, set over medium heat, melt butter (1/4 cup). Add onions (1 cup) and sauté until translucent, about 5 minutes.
- Sprinkle flour (1/4 cup) over butter and whisk until it forms a paste. Continue to whisk constantly, cooking for 1-2 minutes, until lightly golden and flour taste has been removed.
- Slowly whisk in heavy cream (2 cups) until your mixture is smooth. Whisk in milk (2 cups). Continue to cook, whisking so the mixture doesn't burn until it begins to simmer and thicken.
- Stir in salt (1 teaspoon), Cajun seasoning (1 teaspoon), black pepper (1/4 teaspoon), and nutmeg (1/8 teaspoon).
- Remove from heat and stir in Worcestershire (1/4 teaspoon) and fresh thyme leaves (2 teaspoons).
- Pour about 1/4 of the sauce into the baking dish. Swirl it around to cover the bottom.
- Arrange a layer of sliced potatoes on the bottom, sprinkle with salt, pour 1/4 of the remaining sauce, then sprinkle 1/3 of the grated Cheddar cheese. Arrange 1/2 of the sliced ham over the cheese.
- Repeat with a second layer of potatoes and sprinkle again with salt. Ladle the remaining 1/4 of the sauce and sprinkle 1/3 cheddar cheese and the remaining 1/2 of the ham.
- Arrange the remaining potatoes on top of the casserole. Ladle the remaining 1/4 of the sauce over the potatoes and spread it out evenly with an offset spatula. Sprinkle the remaining cheese over the top.
- Bake the potatoes, uncovered in the preheated oven, until the top is golden brown, and the casserole is bubbling, and the potatoes are very tender, about 1 1/2 to 1 3/4 hours. Let cool for 20 minutes before serving. Garnish with fresh thyme and serve.
Fans Also Made:
Notes
- No Leftover Ham? No problem! You can substitute the leftover ham with thick sliced deli ham.
- No Browning: When peeling and slicing the potatoes, I cover the peeled potatoes in water in a large bowl. Once sliced, put the potatoes back in the water to prevent browning. Slice the potatoes as evenly are possible to ensure even cooking.
- Slicing: You can use a food processor or mandolin to slice the potatoes but use a tool that gets you closest to ¼ inch thick. Anything thinner will result in a texture that is mushy or just not hearty enough. I hand slice them.
- Pan Size: This recipe calls for a 10×15-inch casserole dish. That’s one size larger than a 9X13-inch baking dish. The volume of 10×15-inch baking dish is 4.8 quarts. Here’s the Pyrex baking dish I use.
- No Fresh Thyme? No problem! Sub the fresh thyme with 1/2 teaspoon dried thyme.
- Quick Assembly: Once the sauce is made, make sure all your ingredients are ready to be layered in the casserole dish. Peel and slice the potatoes, dice the ham, and grate the cheese. Once prepped, building the casserole will go fast and you can pop the dish in the oven in no time!
I fixed this casserole and the white chicken enchiladas, took them to help feed the unhoused in our community. They were both huge hits! I will be making these for my family, too!
Pat thats so lovely! Im so happy both recipes were hits for you!! Thanks for sharing your experience and the 5 star rating!!
Can it be frozen
Can You Freeze This? Yes, you can freeze it! Thaw the frozen casserole in the refrigerator overnight. It may take a while to warm so plan accordingly (about 45 minutes). Or heat the thawed casserole in the microwave oven. If necessary, crisp the top in the oven using the broiler.