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Ham and potato casserole recipe in baking dish

Ham and Potato Casserole

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Easy cheesy ham and potato casserole is the best way to use leftover ham! It's made from scratch with a smooth, velvety cheese sauce.
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
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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 8x8-inch baking dish (or any 2 2quart baking dish) with nonstick spray or butter. (You can also bake this in a 9x13, 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.
    Potatoes and water in pot
  • 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.
    Ingredients for cheese sauce with potatoes in pot
  • Fold in the ham and all but 2 tablespoons each of the cheddar and parmesan.
    Mixing ham into cheesy potatoes
  • Transfer the potato mixture to the prepared baking dish. Sprinkle with the reserved 4 tablespoons of cheese.
    Ham and potato casserole in dish before baking
  • 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.

Nutrition

Serving: 1(of 8)Calories: 231kcalCarbohydrates: 18gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 51mgPotassium: 396mgFiber: 1gSugar: 2gVitamin A: 446IUVitamin C: 6mgCalcium: 145mgIron: 1mg
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