Ham and Potato Casserole
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This Ham and Potato Casserole works well for holiday dinners, gatherings and even potlucks. Tender potatoes and bits of savory ham in a cheesy sauce, baked to perfection.
Looking for a delicious casserole to bring to a potluck or a holiday dinner party? This Ham and Potato casserole is a hit and even kiddos love it! It’s a great way to use leftover holiday ham – not a fan of ham? Use chopped roast turkey!
We love using up leftovers whenever possible, you can make delicious soups and casseroles or even sandwiches. This would be a perfect meal with our Leftover Stuffing Muffins!
Ham and Potato Casserole Ingredients
- Butter: We use Country Crock Plant Butter for a dairy-free option.
- Onion: Freshly chopped is best. Need to save time? You can find onions pre-chopped in your produce section or even the freezer section.
- Bell Pepper: Adds a bit of color and flavor.
- Granulated Garlic: Adds a depth of flavor, but if you don’t like garlic you can omit.
- Kosher Salt: Enhances the taste of all the ingredients.
- Black Pepper: Freshly ground for best results, you can also use white pepper.
- All-Purpose Flour: Helps thicken the sauce, but you can use cornstarch for gluten free.
- Shredded Cheddar Cheese: We use Follow Your Heart for a dairy-free option.
- Whole Milk: We use full-fat oat milk for a dairy-free option.
- Russet Potatoes: We use russet potatoes for the best texture and mouthfeel.
- Ham: This is a great way to use leftover ham!
How to Make Ham and Potato Casserole
Set your oven to 350 degrees F.
Grease a 9×13 inch baking dish and set aside.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and bell pepper, cooking until the onion becomes translucent, about 3-4 minutes.
Stir in the granulated garlic, kosher salt, and black pepper. Cook for an additional minute.
Sprinkle the flour over the vegetables and stir until they are fully coated with the flour.
Slowly whisk in the milk, ensuring it is fully combined with the flour mixture.
Add the shredded cheddar cheese to the saucepan and whisk until it is completely melted and the sauce is smooth. Cook for 2-3 minutes to thicken, then remove from heat.
Place the boiled potatoes and diced ham in the prepared baking dish.
Pour the cheese sauce over the top, ensuring all the ingredients are well coated. If desired, add more shredded cheese on top.
Cover the casserole with foil and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes until the top is golden and bubbly.
Let the casserole cool for 10 minutes before serving. Garnish with fresh chopped parsley for a pop of color.
Recipe Tips and Notes
- Vegetable Variations: Feel free to add other vegetables like peas, carrots, or broccoli to the casserole.
- Cheese Options: You can use any type of cheese you prefer for a different flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Ham and Potato Casserole
Ingredients
- 3 tablespoons butter we use country crock plant butter for dairy free
- 1 medium onion chopped
- 1 green pepper chopped
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup shredded cheddar cheese we use follow your heart for dairy free
- 1 1/2 cups whole milk we use full fat oat milk for dairy free
- 2 lbs russet potatoes peeled, diced, boiled, and drained
- 2 cups ham cooked and diced
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9×13 inch baking dish and set aside.
- In a medium saucepan, melt the butter and then cook the onion and pepper until the onion is translucent about 3-4 minutes. Add the seasonings and cook for another minute. Add in the flour and stir until it’s fully coating the veggies.
- Slowly whisk in the milk and whisk until fully combined. Add in the cheese and whisk until the cheese is melted. Cook for 2-3 minutes on medium heat to thicken, then remove from the heat.
- Add the boiled potatoes and cooked ham to the prepared casserole dish and cover it with the cheese sauce. Add more cheese to the top if desired.
- Cover and bake for 30 minutes and then remove the cover and bake for another 10 minutes.
- Let cool for 10 minutes before enjoying. Garnish with fresh chopped parsley for a pop of color.
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