Leftover holiday ham means Ham and Potato Casserole for dinner or even brunch! With a velvety cheese sauce, tender potatoes, and savory ham, you don’t need any canned soup to make this comfort food recipe.
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The BEST way to use leftover ham.
(Correction: one of the best, because we also have Ham Salad and Ham Casserole.)
But if you want your ham in cheesy, creamy casserole form with potatoes, ham and potato casserole is IT.
- This satisfying casserole is an easy way to reinvent your leftovers—because one can only eat so many ham sandwiches on Homemade Dinner Rolls.
- The creamy sauce for this ham and potato casserole is made with milk and three varieties of cheese, making it rich, smooth, and positively scrumptious. It’s the real deal: no cans of soup or Velveeta!
- Dinner the week after a holiday is the obvious use for this ham and potato casserole, but use ham steak and you can make it year-round, serve it as a holiday side dish, or even make it a savory brunch option to serve alongside Spinach Quiche. It’s versatile like that!
5 Star Review
“My kids absolutely loved this Ham and Potato Casserole. I’m so glad I tried this recipe. It’s so creamy and cheesy but not overwhelming. Plus point that it’s quick and easy to throw together. Will be making it again for sure.”
— Bethany —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Russet Potatoes. Although you could leave the skin on if you so desire, I think this cheesy ham and potato casserole is better with peeled potatoes.
- Unsalted Butter. Let this come to room temperature.
- Cream Cheese. Also at room temperature. Use the kind that comes in a block, not a tub.
- Whole Milk. Again: room temperature! Whole milk gives you the creamiest, richest sauce.
- Garlic and Green Onions. To build flavor in the sauce.
- Seasonings. Onion powder, dried parsley, kosher salt, and ground black pepper.
- Cheese. Shredded sharp white cheddar cheese and Parmesan cheese. Pre-shredded cheeses have additives that affect the texture of a cheese sauce, making it gritty and weird (yes, that’s the technical term) instead of velvety smooth, so shred your own for the best melt!
- Diced Cooked Ham. Use leftover Crockpot Ham or Baked Ham, or buy a ham steak if you don’t have leftovers and want a smaller amount of ham just for making this potato ham casserole.
How to Make Ham and Potato Casserole
Boil the Potatoes. Cover them with water in a large pot; bring to a boil, then simmer for about 10 minutes, or until they’re tender. Drain.
Add the Sauce Ingredients. Add the potatoes back to the pot and cook over low heat to dry them out a bit. Remove from heat and add the butter, cream cheese, milk, green onions, garlic, and seasonings.
Stir. Fold until the cheese and butter are melted.
Add the Ham and Cheese. Fold in the ham and cheese, reserving 2 tablespoons each of the cheddar and Parm for topping.
Finish. Transfer the ham and potato casserole to a greased baking dish. Add the reserved cheese, then bake at 375 degrees F for 20 to 25 minutes, or until the top is golden and the cheese is melty. Rest for 5 to 10 minutes, then garnish with green onions and ENJOY!
Recipe Variations
- Try Other Cheeses. Gruyere and gouda would be fabulous as swaps for the cheddar.
- Top with Panko Breadcrumbs. For an extra crunch, top your casserole with some panko breadcrumbs (stirred together with salt, pepper, and melted butter) before baking.
What to Serve with Ham and Potato Casserole
- Salad. If you’re making this casserole for a meal, pair it with a salad like this Kale and Brussels Sprouts Salad.
- Vegetable Sides. Sautéed Broccoli is quick and easy, or try these Roasted Brussels Sprouts in the oven.
- Bread. Roasted Garlic Potato Rolls and Rosemary Olive Oil Bread are both an excellent choice for soaking up the cheese sauce.
- Brunch Dishes. Serve ham and potato casserole with Cottage Cheese Eggs, Overnight French Toast, and other brunch favorites.
Ham and Potato Casserole
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Ingredients
- 3 Russet potatoes peeled and cut into ¼-inch cubes (about 1 ½ pounds)
- 2 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- ¼ cup whole milk at room temperature
- 3 garlic cloves grated on a Microplane or very finely minced (about 1 tablespoon)
- 2 green onions thinly sliced
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp white cheddar cheese
- ½ cup shredded parmesan cheese
- 2 cups diced cooked ham about 1.25 pounds (¼-inch diced)
Instructions
- Preheat the oven to 375°F with a rack in the center. Grease a deep 8×8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9×13, just note it will be thinner and will bake in about 20 minutes.)
- Place the diced potatoes in a large pot and cover by at least 1 inch with cold water. Bring to a rapid simmer over high heat, then reduce the heat to low and simmer until the potatoes are fork-tender but not mushy, about 10 minutes.
- Drain the potatoes and return them to the pot over low heat. Cook for a few minutes to dry them out, stirring constantly.
- Turn off the heat and stir in the butter, cream cheese, milk, green onions (reserving a few greens for garnish), garlic, onion powder, salt, and pepper. Gently stir to combine.
- Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
- Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
- Bake until golden and melty on top, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. Garnish with reserved green onion tops.
Notes
- TO STORE: Cover the casserole dish tightly or transfer smaller portions of leftovers to an airtight container. Store in the refrigerator for 3-4 days. (I do not recommend freezing this recipe, as potatoes get mealy when frozen.)
- TO REHEAT: Warm up individual portions in the microwave for a few minutes, or reheat the whole casserole in a 350ºF oven until heated through.
My kids absolutely loved this Ham and Potato Casserole. I’m so glad I tried this recipe. It’s so creamy and cheesy but not overwhelming. Plus point that it’s quick and easy to throw together. Will be making it again for sure.
Yay! So happy to hear, Bethany!
There’s something about this casserole that just tastes like home. Maybe it’s the creamy sauce, or the comforting combination of potatoes and ham, but every bite feels like a little slice of nostalgia. It’s a dish that reminds me of family dinners growing up, and now I get to share it with my own family. Thank you so much, Erin!
Makes me so happy to hear, Shannon! Thank you!
I had some leftover ham from a previous dinner, so I decided to make this casserole, and I’m so glad I did! It’s such a great way to use up leftovers, and it turns out so delicious. The potatoes were tender and creamy, and the ham added a wonderful savory flavor. Thank you so much for this awesome recipe.
I’m so glad you did too, Sanya! Thank you!
This turned out sooo yummy…but I did make some modifications. Mainly, I doubled the butter and cream cheese and milk quantities, bc it didn’t seem like quite enough “wet” for the “dry” (I guess I like more sauce than less). I also added some frozen broccoli. The rest I kept as is (esp did not double the salt), and the dish was truly perfection. Saving this for further use!
So glad to hear you enjoyed it, Eliya! Thank yoU!