When comfort food calls, this Cheesy Ham Potato Casserole answers with a warm, hearty embrace. It’s the kind of dish that brings everyone to the table with eager anticipation, combining tender potatoes, savory ham, and a blanket of melted cheese that stretches with each delicious forkful.
Perfect for using up leftover holiday ham or as a simple weeknight dinner solution, this casserole strikes that magical balance between effortless preparation and soul-satisfying results. The creamy sauce brings everything together, creating a dish that feels like home, no matter where you’re serving it.
Why You’ll Love This
- Uses simple, everyday ingredients you likely already have on hand
- Perfect way to transform leftover ham into something new and exciting
- One-dish meal means minimal cleanup afterward
- Can be prepped ahead and baked when you’re ready to eat
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 2 pounds Yukon or russet potatoes, peeled and diced
- ½ medium yellow onion, diced
- 10.4 ounces cream of chicken soup
- 10.4 ounces cheddar cheese soup
- 2 cups cooked ham, diced
- ½ cup sour cream
- 1 cup sharp cheddar cheese, shredded
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with cooking spray or butter.
- Peel and dice the potatoes into uniform ¾-inch pieces. This ensures even cooking. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
- In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, diced ham, and sour cream. Season with salt and black pepper to taste.
- Stir everything together until the potatoes and ham are evenly coated with the creamy soup mixture. Make sure all ingredients are well distributed.
- Pour the mixture into your prepared baking dish, spreading it evenly. The liquid should just cover the potatoes – if it seems dry, add a splash of milk.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover tightly with foil and bake for 35 minutes.
- Remove the foil and continue baking for 10-20 minutes more until the potatoes are fork-tender and the top is golden brown and bubbly.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly. Serve hot in generous portions.
Tips & Variations
- For quicker cooking, parboil the potato slices for 5 minutes before assembling the casserole.
- Add a cup of frozen peas or broccoli florets for extra color and nutrition.
- Try different cheese combinations like Swiss, Gruyère, or a sharp white cheddar for varied flavor profiles.
- Add a crunchy topping by mixing 1 cup of crushed cornflakes or panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the top before the final bake.
- Make it spicy by adding a diced jalapeño or a dash of hot sauce to the cheese sauce.
- For a richer casserole, substitute half of the milk with heavy cream.
Serving Suggestions
This hearty casserole shines as a main dish when paired with a simple green salad dressed with a light vinaigrette. The fresh, crisp greens provide the perfect contrast to the rich, creamy casserole. If you’re serving a larger crowd, consider adding some crusty bread or soft dinner rolls on the side to soak up that delicious cheese sauce.
For a brunch option, serve smaller portions alongside scrambled eggs and fresh fruit for a satisfying weekend meal that will please the whole family.
Notes
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
- Test potato doneness by inserting a knife into the center of the casserole – it should slide through easily when done.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, use a mandoline slicer to get uniformly thin potato slices that will cook evenly.
FAQs
Can I use leftover baked potatoes instead of raw ones?
Yes! Already cooked potatoes work great and will reduce the baking time. Simply slice them and reduce the covered baking time to about 15 minutes.
Is there a way to make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce.
Can I freeze this casserole?
Yes, you can freeze it either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, allow to cool completely, then portion and freeze for up to 2 months.
What can I substitute for ham?
Cooked chicken, turkey, or even browned ground beef work well as alternatives. For a vegetarian option, try using sautéed mushrooms and bell peppers instead.
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