This ham and cheese potato casserole is a warm and satisfying dish that brings together classic comfort food flavors. It features tender diced potatoes and savory ham baked in a rich, creamy sauce and finished with a generous layer of melted cheese.
This recipe is straightforward and relies on pantry staples, making it a great option for a weeknight dinner. It’s also a wonderful way to use up leftover ham from a holiday meal. From start to finish, you can have this hearty casserole on the table in about an hour and a half.
Why is Ham and Cheese Potato Casserole a Must-Try?
Using condensed soup creates a consistently smooth and flavorful sauce with minimal effort.
Baking the casserole covered at first is key. It traps steam, which cooks the potatoes until they are soft and tender.
Finishing the bake uncovered allows the cheese to melt beautifully and develop some golden-brown spots.
Ham and Cheese Potato Casserole Ingredients
• Potatoes: Russet potatoes are a good choice because they become soft when baked. Yukon Golds also work well and have a buttery texture.
• Ham: This recipe is ideal for using leftover cooked ham. You can also purchase a pre-cooked ham steak and dice it.
• Cheese: Colby Jack melts very well. Feel free to substitute with sharp or mild cheddar, Monterey Jack, or a Mexican cheese blend.
• Condensed Soup: If you prefer, cream of chicken or cream of celery soup can be used in place of cream of mushroom for a different flavor.
Exact quantities are in the recipe card below.
How to Make Ham and Cheese Potato Casserole
Step 1: Prepare the Sauce and Pan
First, preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, and all the seasonings. Whisk everything together until you have a smooth, consistent sauce.
Step 2: Assemble the Casserole Layers
Next, build the casserole in your prepared dish. Start by spreading the diced potatoes in a single, even layer. Then, sprinkle the cubed ham over the potatoes. Pour the sauce mixture evenly over the top, making sure to cover all the potatoes and ham.
Step 3: Bake Until Bubbly
Cover the dish tightly with foil and bake for about 45 minutes, until the potatoes are tender. Remove the foil, sprinkle the shredded cheese over the surface, and return it to the oven. Bake uncovered for another 10 to 15 minutes, until the cheese is melted and the casserole is bubbling at the edges.
Expert Tips for Ham and Cheese Potato Casserole
For food safety, a casserole should be heated until it is hot and steamy throughout. If you use a food thermometer, the center should register 165°F (74°C).
To check if the potatoes are cooked, insert a fork or the tip of a knife into a few pieces. They should be tender with little resistance.
Letting the casserole rest before cutting makes it easier to serve cleaner portions.
What to Serve with Ham and Cheese Potato Casserole?
This rich casserole pairs well with a simple green vegetable, like steamed green beans or a crisp side salad.
How to Store and Freeze Ham and Cheese Potato Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. To reheat, bake covered in a 350°F (175°C) oven until warmed through, or microwave individual portions.
Ham and Cheese Potato Casserole Recipe FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole without baking, cover it, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the initial covered baking time when cooking from cold.
Do I have to peel the potatoes?
No, you don’t have to. If you’re using thin-skinned potatoes like Yukon Gold or red potatoes, just scrub them well and dice them with the skins on for extra texture and nutrients.
Can I use something other than ham?
Certainly. Cooked, shredded chicken, sliced smoked sausage, or cooked and crumbled ground beef would all be good substitutes for the ham.
Ham and Cheese Potato Casserole
Ingredients
- 2 lb russet potatoes peeled and diced into ½-inch cubes, 900 g
- 2 cups cooked ham cubed, about 10 oz / 280 g
- 2 cups shredded Colby Jack cheese divided, 8 oz / 225 g
- 1 can condensed cream of mushroom soup 10.5 oz / 295 g
- 1/2 cup sour cream 120 g
- 1 cup whole milk 240 ml
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Cooking spray or butter for greasing the dish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together the condensed soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth.
- Spread the diced potatoes in an even layer across the bottom of the prepared baking dish.
- Scatter the cubed ham evenly over the potatoes.
- Pour the sauce mixture over the ham and potatoes, spreading it to cover everything.
- Cover the dish tightly with aluminum foil. Bake for 45 to 50 minutes, or until a fork easily pierces the potatoes.
- Carefully remove the dish from the oven and discard the foil. Sprinkle the shredded cheese evenly over the top.
- Return the casserole to the oven to bake, uncovered, for another 10 to 15 minutes. The casserole is done when the cheese is melted and the edges are bubbling.
- Let the casserole rest for 5 to 10 minutes before serving. This helps it set up.
Notes
