Leftover Ham & Potato Casserole Recipe

A cozy, cheesy ham and potato casserole made with simple ingredients, creamy sauce, and leftover ham. Perfect for brunch or dinner, easy and comforting.

I’ve made this casserole more times than I can count, and every single time I swear I’ll save some for later. Doesn’t happen. It’s one of those dishes that feels simple going in, then somehow turns into the thing everyone keeps sneaking bites of straight from the pan.

It started as a way to deal with leftover ham sitting in my fridge. You know that feeling, when you’re tired of sandwiches but not ready to waste good food. I threw this together once without overthinking it, and now it’s kind of stuck with me.

It’s creamy, cheesy, a little garlicky, and honestly just solid comfort food. Not fancy. Not complicated. Just really satisfying in a way that feels familiar.

Ingredients I Used for the Recipe

• 2 pounds potatoes – I usually grab Russet or Yukon Gold, peeled and chopped, because they soften nicely without falling apart.
• 2 cups cooked ham – cubed leftover ham works best here, adds that salty, hearty bite.
• 1 1/2 cups shredded sharp white cheddar cheese – I use most inside and save some for that melted top layer.
• 3 tablespoons butter – this starts the sauce and gives it that rich base.
• 3/4 cup chopped onion – adds sweetness and depth once it softens.
• 3 garlic cloves, minced – I don’t measure too carefully here, I just like a noticeable garlic flavor.
• 3/4 teaspoon salt – balances everything out.
• 1/2 teaspoon black pepper – for a little warmth.
• 1/2 teaspoon smoked paprika – gives a subtle smoky edge that works really well with ham.
• 1/2 teaspoon ground mustard – doesn’t taste like mustard, just boosts the cheese flavor.
• 1 teaspoon dried parsley – adds a bit of herby flavor in the sauce.
• 3 tablespoons all-purpose flour – thickens the sauce so it clings to everything.
• 2 cups whole milk – makes the sauce creamy and smooth.
• Optional toppings – fresh parsley, green onion, or even a little hot sauce if I want a kick.

How to make Ham & Potato Casserole Recipe?

Step 1 – Prep the potatoes

I peel and chop the potatoes into rough chunks, nothing perfect. Then I boil them for about 5 to 6 minutes. Not fully cooked, just enough to get a head start. I learned the hard way that skipping this step leaves them too firm later.

Step 2 – Get the baking dish ready

I grease a big baking dish and toss in the drained potatoes, ham, and about two-thirds of the cheese. I mix it gently right there in the dish. Less cleanup, and honestly I’m usually already tired by this point.

Step 3 – Build the sauce

In a pan, I melt the butter and cook the onion and garlic until soft. This is where the smell starts pulling people into the kitchen. Then I stir in salt, pepper, paprika, mustard, parsley, and flour. It gets thick pretty quickly.

I slowly pour in the milk, stirring the whole time so it doesn’t clump. After a few minutes, it turns into this creamy, gravy-like sauce. I always taste it here and adjust a little. Sometimes more pepper, sometimes a pinch more salt.

Step 4 – Combine everything

I pour the warm sauce right over the potato and ham mixture. Then I gently toss it so everything gets coated. It doesn’t have to look perfect, just evenly mixed.

Step 5 – Bake it covered

I cover the dish with foil and bake it at 375°F for about 30 minutes. This is where everything really comes together. The potatoes finish cooking and soak up all that flavor.

Step 6 – Add cheese and finish baking

I pull it out, sprinkle the remaining cheese on top, and bake uncovered for another 5 to 10 minutes. When the cheese is melted and bubbling, it’s ready. I usually wait a few minutes before digging in, but not always.

What I’ve learned after making this way too many times

One thing I figured out is that the cheese really matters. I started with regular cheddar, which is fine, but sharp white cheddar gives it more flavor without making it heavy. I tried smoked gouda once and honestly, that was a really good decision.

Also, I used to rush the sauce and end up with lumps. Now I just slow down when adding the milk. It makes a difference, and it’s not worth trying to fix later.

If the casserole looks a little dry before baking, don’t panic. It thickens as it cooks, and the potatoes release a bit of moisture too. I used to add extra milk and ended up with something closer to soup. Learned that the messy way.

I’ve also made this the night before a couple of times. Just assembled everything, covered it, and stuck it in the fridge. The next day I let it sit out for a bit and baked it. It actually tasted even better, like everything had more time to settle in together.

Tips

Small things that make a big difference

• Don’t overboil the potatoes – they should still be slightly firm going in.
• Use whole milk if you can – the sauce turns out much smoother.
• Shred your own cheese – it melts better than pre-shredded.
• Taste the sauce before baking – it’s your last chance to adjust flavor.
• Let it rest a few minutes after baking – it thickens up and serves easier.

Ways I switch it up depending on what’s in my kitchen

• I’ve swapped ham for cooked bacon or sausage when that’s what I had.
• Sometimes I mix cheeses – a little gouda with cheddar is really good.
• Adding a handful of green onions on top at the end makes it feel fresher.
• When I want a little heat, I drizzle hot sauce over my portion.

This casserole ended up becoming one of those recipes I don’t really need to look at anymore. I just kind of know how it goes, adjusting as I feel like it. And every time I pull it out of the oven, bubbling and cheesy, it still feels like something worth slowing down for.

Print Recipe

Leftover Ham & Potato Casserole Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 30 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 20 mins

Cooking Temp: 190  C Servings: 10 Estimated Cost: $ 15 Calories: 258

Best Season: Fall, Winter, Spring

Description

This hearty ham and potato casserole is cheesy, flavorful, and satisfying. A delicious way to use leftover ham that works perfectly for brunch or dinner. Creamy gravy-like sauce, tender potatoes, and melty cheddar come together for ultimate comfort food.

ingredients

Servings

• 2 pounds potatoes (Russet or Yukon Gold, peeled and cut into 3/4-inch pieces)
• 2 cups cubed ham (about 300g or 8 ounces)
• 1 ¹⁄₂ cups shredded sharp white cheddar cheese (divided, about 150g)
• 3 Tablespoons unsalted butter (43g)
• ³⁄₄ cup chopped yellow onion (about 100g, half of a large onion)
• 3 cloves garlic (minced)
• ³⁄₄ teaspoon salt
• ¹⁄₂ teaspoon fresh ground pepper
• ¹⁄₂ teaspoon smoked paprika
• ¹⁄₂ teaspoon ground mustard
• 1 teaspoon dried parsley (or 2 teaspoons fresh chopped parsley)
• 3 Tablespoons all-purpose flour (24g)
• 2 cups whole milk (480ml)
• optional garnish (chopped fresh parsley, green onion, chives, or hot sauce)

Instructions

1. Peel potatoes and cut into 3/4-inch pieces. Cover with water in a medium pot, bring to a boil, then boil for 5-6 minutes until slightly softened. Drain and set aside.
2. Grease a 9x13-inch or 3-4 quart oven-safe baking dish. Add warm drained potatoes, cubed ham, and 1 cup of shredded cheese. Gently toss together and set aside.
3. Preheat oven to 375°F (190°C).
4. Melt butter in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Stir in salt, pepper, smoked paprika, ground mustard, parsley, and flour until combined.
5. Reduce heat to low. Slowly stir in milk and simmer for 3-5 minutes until thickened to a gravy consistency. Remove from heat and taste; adjust seasonings if desired.
6. Pour warm sauce over the ham and potato mixture. Toss gently to coat everything evenly.
7. Bake covered with aluminum foil for 30 minutes. Remove foil, sprinkle remaining cheese on top, and return to oven for 5-10 more minutes until cheese is melted and casserole is bubbling.
8. Remove from oven and let rest 5 minutes. Garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce before serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 258kcal

% Daily Value *

Total Fat 12gg19%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 20mgmg7%

Sodium 250mgmg11%

Potassium 420mgmg12%

Total Carbohydrate 24gg8%

Dietary Fiber 2gg8%

Sugars 3gg

Protein 14gg29%

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Calcium 250mg mg

Iron 2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make Ahead: Assemble through step 5, cover, and refrigerate overnight. Let sit at room temperature 30 minutes before baking; add 5-10 minutes to bake time.
• Freezing: Freeze unbaked or baked casserole tightly covered for up to 3 months. Thaw at room temperature before reheating at 350°F.
• Ham Substitutions: Use cooked sausage or bacon instead of ham for variety.
• Cheese Options: Try smoked gouda, gruyere, pepper jack, or regular cheddar.
• Milk Note: Whole milk gives the best creamy texture. Low-fat or nondairy milks work in a pinch, but avoid nonfat milk.

Keywords: ham and potato casserole, cheesy casserole, breakfast casserole, brunch recipe, dinner recipe, leftover ham recipe, comfort food