Cheesy Ham and Potato Casserole is the kind of cozy, family-style bake that disappears fast no matter when it hits the table. Bite-sized chunks of potato and ham are smothered in a velvety sauce, layered with sharp cheddar, and baked until the top is golden and bubbly and the inside is creamy and comforting.
It’s perfect for reviving leftover holiday ham and can swing from hearty brunch to weeknight dinner with almost no effort, especially if you lean on shortcuts like frozen hash browns or condensed soup. Serve it hot from the oven, and you’ll wish you’d made a double pan.
Equipment
- 9×13-inch (or similar 3–4 quart) baking dish, greased.
- Large pot (if parboiling fresh potatoes).
- Large skillet or saucepan for making sauce (scratch version).
- Large mixing bowl (especially if using hash browns + dump-and-bake style).
- Cutting board and sharp knife for dicing potatoes and ham.
- Whisk, wooden spoon, and measuring cups/spoons.
Ingredients
You can build this two ways: with fresh potatoes and a scratch sauce, or with frozen hash browns and condensed soup. Below is a hybrid that keeps it simple but still tastes “from scratch.”
- 2 lb (about 900 g) russet or Yukon gold potatoes, peeled and diced into small cubes (about ½–¾ inch) OR about 30 oz frozen hash browns, thawed.
- 2½–3 cups (about 300–360 g) diced cooked ham (leftover ham, ham steak, or packaged cubes).
- 2–2½ cups (about 200–250 g) shredded cheddar cheese, divided (sharp or extra-sharp is best; mix with mozzarella or gouda if you like).
- 1 small onion, finely chopped (about ½–¾ cup).
- 2 tablespoons butter (for sautéing onion; more if making a full roux).
- 1 can (10.5 oz / ~300 g) condensed cream of chicken or cream of mushroom soup.
- 1 cup (240 ml) milk (2% or whole) or half-and-half.
- ½ cup (120 g) sour cream (optional, but adds tang and extra creaminess).
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder (optional boost).
- ½ teaspoon smoked paprika or regular paprika (optional, for color and subtle flavor).
- ¾ teaspoon salt, or to taste (go lighter if ham and soup are very salty).
- ½ teaspoon black pepper, or to taste.
- Chopped green onions, chives, or parsley, for garnish.
Instructions And Steps
If using fresh potatoes, decide whether you want to parboil them. Parboiling briefly (3–5 minutes in salted boiling water) softens the centers and ensures they cook through in the oven without drying out; drain well and let steam off excess moisture. If using thawed hash browns, you can skip straight to mixing.
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the diced potatoes (or thawed hash browns) evenly in the dish, then scatter the diced ham over the top so they’re fairly evenly mixed once you stir everything together.
In a skillet or saucepan, melt the butter over medium heat and add the chopped onion with a pinch of salt. Cook, stirring occasionally, until softened and just starting to turn golden, about 4–6 minutes. Stir in the garlic powder and onion powder for 30 seconds to wake up their flavor, being careful not to burn.
Add the condensed soup, milk, and sour cream to the skillet, whisking until smooth and well combined. Stir in the smoked paprika, black pepper, and about half of the shredded cheese, whisking until the cheese melts and the sauce is creamy and slightly thickened. Taste and adjust salt and pepper, remembering the ham and remaining cheese will add more salt.
Pour the warm cheese sauce evenly over the potatoes and ham in the baking dish. Use a large spoon to gently toss and fold everything together until the ham and potatoes are well coated and more or less evenly distributed through the sauce. Smooth the top into an even layer without packing it down too firmly.
Sprinkle the remaining cheese evenly over the top, covering the surface from corner to corner so it bakes into a bubbly, golden crust. If you like, you can hold back a small handful of cheese to add in the last 5–10 minutes for an extra-melty finish.
Cover the baking dish tightly with aluminum foil and bake for about 30–40 minutes, until the casserole is bubbling around the edges and the potatoes are mostly tender when pierced with a fork in the center. Remove the foil and continue baking for another 10–20 minutes, or until the top is lightly browned, the cheese is fully melted, and the potatoes are completely soft.
If you want a deeper golden crust, you can switch the oven to broil for the last 2–3 minutes, watching closely so the cheese browns without burning. Once done, pull the casserole from the oven and let it rest for 5–10 minutes so the sauce thickens slightly and the squares hold together when scooped.
Garnish with chopped green onions, chives, or parsley for a fresh, colorful contrast to the rich, cheesy top. Serve warm in generous scoops, making sure each portion includes plenty of cheesy potatoes and bites of ham throughout.
Tips And Tricks
Choosing the right potato makes a difference. Russets turn soft and fluffy and soak up the sauce, giving the casserole a cozy, almost mashed-potato edge, while Yukon golds hold their shape a bit better and feel naturally buttery. Dicing potatoes small and evenly helps them cook through reliably in the given bake time.
If working with very salty ham (like spiral-cut holiday leftovers), rinse or pat it lightly if it’s glazed and go easy on extra salt in the sauce. Condensed soup and cheddar also bring salt, so it’s safer to season lightly up front and correct at the table if needed than to oversalt the whole pan.
Pre-warming the sauce before adding it to the potatoes and ham helps the casserole start bubbling faster and encourages more even cooking, especially in the center. If using frozen hash browns, make sure they are thawed and patted dry for best texture; too much ice or water can thin the sauce and make the bake watery.
Letting the casserole rest briefly after baking helps everything set so it’s easier to scoop neat portions instead of having sauce run to the edges of the plate. This pause also gives the cheese on top time to firm up just enough while staying gooey underneath.
Leftovers hold beautifully in the fridge and reheat well in the microwave or covered in the oven. A small splash of milk or cream stirred into a portion before reheating can bring the sauce back to its original creaminess if it thickens in the fridge.
Variations
Swap the condensed soup for a full scratch-made béchamel if you want total control over ingredients: cook butter and flour together into a roux, slowly whisk in milk and broth, season, then melt cheese into it before pouring over the potatoes and ham. This version skips processed soup but keeps the same rich, cheesy feel.
Use different cheeses to shift the flavor. Sharp white cheddar, smoked gouda, Gruyère, or a mix of cheddar and Swiss can make the casserole taste more upscale and complex. A little Parmesan sprinkled on top before baking adds a nutty, lightly crisped finish.
Add vegetables like peas, corn, or small broccoli florets to turn the casserole into more of a complete one-pan meal. Stir them in with the ham and potatoes or scatter them in layers so they cook through in the creamy sauce.
For a slightly smokier, meatier spin, mix in crumbled bacon with the ham or sprinkle bacon bits over the top along with the final layer of cheese. You can also add a dash of Worcestershire sauce or Dijon mustard to the sauce for extra savory depth.
To make it more brunch-leaning, serve Cheesy Ham and Potato Casserole with fried or poached eggs on top, or fold in beaten eggs and bake a bit longer for a firmer, strata-like texture. On the dinner side, pairing this casserole with a simple green salad or roasted vegetables balances the richness while still delivering full comfort-food satisfaction.
