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
- 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.
TIPS
- 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!
STORING + 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.
- 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.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE HAM AND POTATO CASSEROLE
- Melt the butter.
- Saute the onions.
- Sprinkle flour over the butter and whisk.
- Whisk in the heavy cream. Whisk in milk. Cook until it begins to simmer and thicken.
- Stir in the seasonings and spices.
- Add the Worcestershire and thyme.
- Pour about 1/4 of the sauce into the baking dish.
- Arrange a layer of sliced potatoes on the bottom. Sprinkle with salt, 1/4 of the remaining sauce
- Top it with 1/3 of the cheese and 1/2 of the ham.
- Repeat with a second layer. Ladle 1/4 of the sauce, 1/3 of the cheese, and the remaining ham.
- Arrange the remaining potatoes on the top of the casserole. Ladle the remaining sauce and cheese.
- Bake and serve.
***See the full instructions below.
MORE FABULOUS POTATO DISHES
- Country Potatoes (best comfort food!)
- Crack Potatoes
- Smothered Potatoes
- Air Fryer Potato Wedges
- Funeral Potatoes
- Smashed Potatoes
- Melting Potatoes
- Parmesan Potatoes
- Au Gratin Potatoes
- Twice Bake Potatoes
- Ranch Potatoes
- Crack Potato Soup
- Hashbrown Casserole
- Mashed Potatoes
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Ham And Potato Casserole
Servings: 14 servings
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!
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 32g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 772mg | Potassium: 824mg | Fiber: 2g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 10mg | Calcium: 207mg | Iron: 2mg
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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.