This Ham and Potato Casserole is a delicious and very simple dinner! Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!
The best part is that it’s very versatile… replace cheddar with swiss, replace ham with chicken… in this recipe, they will all work beautifully!
Another thing I love about this recipe is that is doesn’t start with “cream of” soup. I’m not a huge fan of salt so I always use low sodium chicken broth but any type will work just fine! Be sure to cut your potatoes fairly small (1/2″ x 1/2″) so they cook quickly. I also like to put my 9×13 on a cookie sheet just in case it drips over. The sauce will thicken upon standing.
If you love Ham & Potato, check out my Easy Ham and Potato Crock Pot soup recipe!
Tools you’ll need:
Cheesy Ham and Potato Casserole
Equipment
Ingredients
Sauce
- 3 tablespoons butter
- 3 ½ tablespoons flour
- 1 small onion
- ¾ cup milk
- 1 cup low sodium chicken broth
- 1 teaspoon salt or more to taste
- ½ teaspoon pepper
- 1 cup sharp cheddar shredded
Other
- 3 pounds potatoes peeled and diced
- 2 cups ham diced
- 2 cups frozen peas defrosted
- 1 ½ cup sharp cheddar cheese or to taste
Instructions
- Preheat oven to 400°F.
- Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
- Pour in chicken broth and milk gradually. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese. Season with salt and pepper.
- Place ½ of the potatoes in a 3 qt pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
- Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese, and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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can you use corn starch instead of flour for thickening the sauce.
I haven’t tried it so I can’t say for sure Deborah, but other readers have with great success. If you try it I would love to hear how it turns out!
Made this for dinner last night using cheddar gruyere, it was the only block of cheese I had. This was easy to put together and so delicious! I took more than the full time of 50 mins+20 mins, but it’s only because I cut the potatoes a bit bigger than the dice that’s noted in the recipe and shown in the photos, and I didn’t mind the extra wait. Definitely comfort food worth making!
This is delicious! I had some French fried onions so threw them on top and that was also good. But it will be delicious without them too! Will definitely make again.
Yummy! I just made this for breakfast and it was amazing. I added a packet of Sazón Goya to my cheese sauce to become more delicious….
So good! I scalloped my potatoes, and took the liquid off the heat before it could thicken, so that it would do its thing in the casserole. Baked 50 min. Turned out excellent. I love your recipes!
I made this exact except I was out of milk and used cream. I had surprise dinner guests who found this fabulous.
Question: Looks like a great recipe. Can this be assembled ahead of time and refrigerated until time to bake?
I think that should work just fine. You might need to take it out of the fridge for about 30 min before baking or slightly increase baking time if the dish is cold.
I just made this for lunch and it was fantastic. I added a packet of Sazón Goya to my cheese sauce (I’ve been putting this stuff in EVERYTHING lately) and it added a wonderful flavor to make it just a tad different.
I made this according to the recipe instructions, times, temperatures, etc. The potatoes were significantly undercooked. I added 45 minutes at 350 which solved the problem of getting the potatoes to soft and cooked, not crunchy, but it delayed the rest of the meal. The idea of the recipe makes good sense. If I were to make this again, I would strongly consider parboiling the potatoes, that is, boiling the diced potatoes for 10 minutes or so before using them to build the casserole, then putting the whole thing in the oven.
Glad you enjoyed it Kevin. The recipe bakes at 400 for 45-50 minutes, then another 15-20 minutes in the final step. Were your potatoes cut to ½ pieces?
Tried several of your recipes and loved them.
Thank you Shirley! So glad to hear that :)
Love this! I used left over spiral ham, 2 1/2 cups. I swapped 2 tablespoons of milk for heavy cream. While making the cheese sauce I added a few shakes of garlic powder, cayenne and sweet paprika. It took a good 10 minutes for my sauce to thicken. Used some shallot along with the onions. I baked for the full 50 minutes covered and it definitely needed an extra 20 for the potatoes to soften to our liking. We added a little salt once we dished up. Really liked the easy nature of this dish and terrific flavor! I can’t wait to eat the leftovers!
In the final step, it is baked for 45-50 minutes, plus an additional 15-20 minutes. Glad you loved it Cheryl!
Very good. Used 1/2 cheddar and 1/2 mozzarella.
More seasonings
I noticed only after putting it in the oven that the salt and pepper are listed in ingredients but are not in the directions. I will be salting it when it comes out before putting on the cheese.
My 12 year old grandson made this two nights ago for dinner with a little help from grandma. He picked the recipe and did everything except peel and dice the potatoes. We did omit the peas as he doesn’t really care for them. We absolutely loved the casserole and will definitely make again. He cannot wait to try more of your recipes. Thanks for sharing.