Ham and Potato Casserole
Holiday Ham and Potato Casserole features layers of tender potatoes, smoky diced ham, creamy cheese sauce, and a golden melted cheese topping baked to perfection. Rich, hearty, and incredibly satisfying, it's the ideal recipe for using leftover holiday ham or preparing a comforting meal from scratch. Perfect for Christmas, Easter, Thanksgiving, family dinners, and potlucks, this casserole is easy to make and guaranteed to impress guests of all ages.
Ingredients
For the Casserole
- 2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2½ cups cooked ham, diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
Optional Topping
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Add the diced onion and cook until softened, about 4 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute, whisking constantly.
- Gradually whisk in the milk and heavy cream until smooth. Simmer until slightly thickened.
- Stir in the Dijon mustard, garlic powder, onion powder, paprika, half of the cheddar cheese, and half of the Parmesan cheese. Mix until melted and smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the diced ham and pour over half of the cheese sauce.
- Repeat the layers with the remaining potatoes, ham, and cheese sauce.
- Sprinkle the remaining cheddar and Parmesan cheese over the top. If using, combine the breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the casserole.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the top is golden brown. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Yukon Gold potatoes create a naturally creamy texture
- Slice the potatoes evenly for consistent cooking.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Leftover baked ham works perfectly in this recipe.
- Covering the casserole during the first stage of baking prevents the top from browning too quickly.
- Allow the casserole to rest before serving for cleaner slices.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat covered with foil to maintain moisture.