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    Home » Recipes » Ham Recipes for Dinner » Ham and Potato Casserole

    Ham and Potato Casserole

    Published: May 1, 2023 Modified: Jun 5, 2023 by Isabel Laessig

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    My cheesy Ham and Potatoes Casserole is an easy dinner recipe that is perfect for using leftover ham! Complete with creamy bechamel sauce and cheddar cheese, this potato and ham casserole is richly flavorful and satisfying. Ready in just about an hour using simple ingredients!

    ham and potato casserole on a spoon over a casserole dish
    Jump to:
    • Ham Potato Casserole
    • Ham Casserole Ingredients
    • Potato and Ham Casserole Instructions
    • Ham Casserole Make-Ahead Instructions
    • Ham Casserole Recipes Variations
    • Ham Casserole Recipes FAQ
    • Leftover Ham Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Ham Potato Casserole

    I look forward to cooking a big ham dinner every year over the holidays, and even more than that, I love coming up with ham leftover recipes! This cheesy ham and potatoes casserole is the perfect recipe for leftover ham: it’s hearty, delicious, and so easy to make.

    The classic combination of ham and cheese is made even better with tender potatoes and creamy bechamel sauce. Complete with garlic and onion for extra flavor, this is exactly the sort of dish you’ll be grateful you have leftovers to enjoy!

    Best of all, ham casserole can easily be made ahead of time to meal plan for the week, or to take to a gathering like a potluck. Or, if you have a busy day ahead of you, you can prep it in the morning, then bake it later in the day!

    The first time I made this recipe, my family became obsessed with it and now requests it over and over again!

    Justine
    close up of a spoonful of ham and potato casserole

    Ham Casserole Ingredients

    • Cubed potatoes, I recommend Yukon gold
    • Diced ham, you can use leftover ham (try one of my ham recipes for dinner!)
    • Olive oil
    • Diced onion
    • Minced garlic
    • Bechamel sauce (flour, butter, milk, salt)
    • Salt and pepper
    • Cheddar cheese

    Ham casserole uses bechamel sauce as a creamy sauce added to the dish. For this recipe, you will need about 4 cups. When preparing the bechamel sauce above (which makes about 1 cup), adjust the ingredients as follows:

    • butter
    • flour
    • milk
    ham and potato ingredients

    Potato and Ham Casserole Instructions

    1. Coat a 2-quart baking dish with vegetable spray. Preheat oven to 350°F.
    2. Prepare your bechamel sauce. You will need to create a roux, then add milk and thicken. See: Bechamel Sauce Recipebechamel sauce in a pan
    3. In a large skillet over medium heat, add olive oil, diced ham, onion, and garlic, and sauté for approximately 8 minutes until the onions are softened and the ham is crispy.diced ham in a skillet
    4. Turn the heat off, then add the cubed potatoes, bechamel sauce, and one cup of cheddar cheese to the skillet. Mix well. potatoes, bechamel sauce and cheese in a skillet
    5. Spread this mixture into the prepared baking dish, then top evenly with additional cheddar cheese. Bake for 1 hour in preheated oven until the potatoes in the center of the casserole are knife-tender.ham and potato casserole in a baking dish ready for the oven
    6. Let cool for 10 minutes before serving. Enjoy!baked ham and potato casserole in a red baking dish

    Ham Casserole Make-Ahead Instructions

    1. Prepare the casserole as instructed. Wrap and store in the refrigerator for up to 2 days.
    2. Reheat at 325 degrees for approximately 35 minutes until heated through. Enjoy!

    Ham Casserole Recipes Variations

    • Sausage potato casserole: Replace diced ham with diced or ground sausage for a tasty alternative to this dish! Similar to my favorite breakfast casserole.
    • Broccoli cheddar casserole with potatoes: Instead of ham, you can also use vegetables like broccoli in this dish. Broccoli makes a great pair with cheddar cheese and potatoes!
    • Use other cheeses: I love cheddar cheese in this creamy potato casserole, but you can also use other easily melted cheeses like Gruyere.
    ham and potato casserole in a beige baking dish with a wooden spoon inside

    Ham Casserole Recipes FAQ

    What goes with ham and potato casserole?

    Ham and potato casserole pairs perfectly with roasted or steamed vegetables, like Garlic Roasted Carrots, or a salad with a tangy dressing, like Buttermilk Ranch Salad or Lemon Kale Caesar Salad (simply exclude the chicken). Asparagus, broccoli, and roasted cauliflower are also great choices for pairing with ham and potato casserole.

    Can you freeze ham and potato casserole?

    You can freeze ham and potato casserole before baking it. Prepare the entire dish and add it to either a freezer bag to store flat, or a freezer-safe baking dish. Wrap tightly with plastic wrap and foil if storing in a dish. Label with the freezing date, and store for up to 2 months. When ready to enjoy, bake straight from the freezer in a greased baking dish at 375°F for about 1 hour until heated through.

    Are ham and potatoes casserole gluten-free?

    Ham and potato casserole uses bechamel sauce, which uses flour in the roux base. However, you can use sweet rice flour instead of all-purpose flour when making the roux for bechamel to make this dish gluten-free.

    Leftover Ham Recipes

    • Glazed Ham Steaks
    • Ham and Cheese Sliders
    • Ham Salad Recipe
    • Ham Quiche
    • Ham Bone Soup

    Try more of my favorite leftover ham recipes. And, if you love casseroles, you will love my King Ranch Chicken Casserole!

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    📋 Recipe

    ham and potatoes casserole in a baking dish with a wooden spoon

    Ham and Potato Casserole

    Isabel Laessig
    My cheesy Ham and Potatoes Casserole is an easy dinner recipe that is perfect for using leftover ham, complete with creamy bechamel sauce and cheddar cheese.
    4.64 from 50 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main
    Cuisine American
    Servings 8
    Calories 527 kcal

    Equipment

    • 1 2-quart baking dish
    • 1 Large skillet
    • 1 Pan for bechamel

    Ingredients
      

    • 2.5 pounds cubed potatoes potatoes of your choice – I recommend yukon gold
    • 2 cups diced ham you can use leftover ham for this recipe
    • 4 tablespoons olive oil
    • ½ cup diced onion
    • 1 teaspoon minced garlic
    • 4 cups bechamel sauce see below for measurements
    • 2 cups cheddar cheese
    • salt and pepper to taste

    Bechamel Sauce

    • 6 Tablespoons flour
    • 6 Tablespoons butter
    • 6 cups milk
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    Bechamel Sauce

    • Melt butter over medium heat. Once butter melts, sprinkle flour over the butter and cook for 3-5 minutes until a paste forms. Don't let it brown – see How to Make a Roux for an in-depth guide.
      6 Tablespoons butter, 6 Tablespoons flour
      butter and flour forming into a roux
    • Reduce the heat to low and slowly add in your milk. Whisk well.
      6 cups milk
      adding milk to roux for béchamel sauce
    • Whisk occasionally as your sauce thickens. When it's ready, it will be thick enough to cling to your whisk or the back of your spoon, about 20 minutes. Sprinkle with salt to taste.
      béchamel sauce in a skillet

    Ham and Cheese Casserole

    • Coat a 2-quart baking dish with vegetable spray. Preheat oven to 350°F. Prepare your bechamel sauce as instructed above. See Bechamel Sauce Recipe for more info.
      bechamel sauce in a pan
    • In a large skillet over medium-heat, add olive oil, diced ham, onion, garlic, and salt and pepper to taste. Saute for approximately 8 minutes until the onions are softened and the ham is crispy.
      2 cups diced ham, 4 tablespoons olive oil, ½ cup diced onion, 1 teaspoon minced garlic, salt and pepper
      diced ham in a skillet
    • Turn the heat off, then add the cubed potatoes, bechamel sauce, and one cup of the cheddar cheese to the skillet. Mix well.
      2.5 pounds cubed potatoes, 4 cups bechamel sauce, 2 cups cheddar cheese
      potatoes, bechamel sauce and cheese in a skillet
    • Spread this mixture into the prepared baking dish, then top evenly with additional cheddar cheese. Bake for 1 hour in preheated oven until the potatoes in the center of the casserole are knife-tender.
      ham and potato casserole in a baking dish ready for the oven
    • Let cool 10 minutes before serving. Enjoy!
      baked ham and potato casserole in a red baking dish

    Video

    Notes

    • Ham casserole uses bechamel sauce as a creamy sauce added to the dish. See our bechamel sauce recipe for more tips.
    • Crisping the potatoes with the onions in a skillet will bring out extra flavor in the ham. It is amazing when prepared like this. 
    • This casserole can be prepared 2 days before and reheated at 325 degrees for approximately 35 minutes.

    Nutrition

    Serving: 1servingCalories: 527kcalCarbohydrates: 40gProtein: 21gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 88mgSodium: 703mgPotassium: 918mgFiber: 3gSugar: 11gVitamin A: 845IUVitamin C: 29mgCalcium: 448mgIron: 2mg
    Keyword ham and potato casserole, ham casserole, ham potato casserole, potato and ham casserole
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Kiki Spice says

      July 21, 2022 at 9:13 pm

      4 stars
      4 stars based solely on the recipes false prep time of 10 minutes. To prep all the ingredients, it took 30-45 minutes.

      I didn’t have anything on hand pre-prepped. I had to wash, peel, and chop potatoes (10-15 mins), chop ham, make the bechamel sauce (20 mins), shred 2 cups of cheese (3 mins), then fry the ingredients as described. All in all, the recipe took closer to 2 hours from start to finish (including 1 hour 10 mins for baking).

      5 stars for flavor though.

      Reply
      • Em Beitel says

        July 25, 2022 at 11:27 am

        Thank you so much for your review, Kiki! We’re glad you enjoyed it and will take your timing into account.

        Reply
    2. Julia says

      January 02, 2023 at 11:03 pm

      Is there any reason I can’t just build the bechamel right over the sautéed onions and ham?

      Reply
      • Em Beitel says

        January 03, 2023 at 3:42 pm

        Hi Julia! You could definitely do that if you’d like, I’m sure it would work out fine. I’d personally push the ham and onions to the side of the pan as much as possible and work on the bechamel in the middle of the pan (or even just remove them and set aside). There might be some discoloration to the bechamel of course, but it should work out just fine otherwise. We basically do the same thing with our smothered pork chops recipe and its onion gravy. Start with the onions and ham, though, just so the bechamel doesn’t cook too much or curdle.

        Reply
    3. Lois says

      January 13, 2023 at 1:23 pm

      I’m confused about the amount of white sauce. The recipe calls for 4c but the notes show a 6c recipe. Thanks for your help!

      Reply
      • Em Beitel says

        January 13, 2023 at 5:57 pm

        Hi Lois! Sorry for the confusion. Once it’s cooked down and thickened enough, those measurements should be approximately correct.

        Reply
      • Lois says

        January 14, 2023 at 7:22 pm

        5 stars
        This was absolutely delicious!! Thank you for the recipe!
        P.S. (Just an fyi. The list of ingredients before the “make it” button says 10 1/2 lbs potatoes. 😉)

        Reply
        • Em Beitel says

          January 16, 2023 at 10:55 am

          So glad you enjoyed it, Lois! Thank you!

          Reply
    4. Jenni says

      January 25, 2023 at 4:24 pm

      This seems like a LOT of food for a 2 qt dish- is this correct? It looks like a 13 x 9″ pan would be more appropriate?

      Reply
      • Em Beitel says

        January 26, 2023 at 10:43 am

        Ours worked just fine in a 2 qt rectangular dish, Jenni! It should be fine. I imagine a 13 x 9 would also work if you would rather use one.

        Reply
    5. JB says

      January 30, 2023 at 4:51 pm

      Do you use already cooked potatoes in this recipe? If not, how small do you have to cube them for them to cook through? Thanks!

      Reply
      • Em Beitel says

        February 13, 2023 at 11:41 am

        Hi JB! No, the potatoes aren’t precooked – you could cube them fairly small if you’d like – the video shows about how small we made ours. You can also get an estimate from the ingredients image I’ll attach to this reply. Enjoy! ingredients for ham and potato casserole with labels

        Reply
    6. Jen says

      April 17, 2023 at 6:06 am

      Thank you! I added some chopped bell peppers and my family loved it. Also, thank you for the bechamel tips! I’ll use this for lots of dishes

      Reply
      • Isabel Laessig says

        April 27, 2023 at 2:03 pm

        Wonderful, Jen! I’m so glad to hear you and your family enjoyed it and the tips!

        Reply
    7. Elle says

      April 30, 2023 at 1:42 pm

      4 stars
      As another poster commented, I would give it five stars had not be for the directions. The bechamel measurements were confusing and too much of having to jump from this page to the bechamel recipe page, etc.
      Otherwise a wonderful recipe!

      Reply
      • Isabel Laessig says

        May 03, 2023 at 4:16 pm

        Hi Elle! Thank you so much for your feedback. I’m very happy to hear you enjoyed the recipe. We’ve adjusted the instructions to be clearer and include the full bechamel instructions and ingredients. I hope that makes it easier in the future!

        Reply

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