Description
Throughout my childhood, nearly all of the special occasion meals at our house centered around a baked ham. I loved ham dinner – not necessarily for the dinner itself, but for the epic Cheesy Ham and Potato Casserole that my mom made to use up the leftovers in the following days. It’s one of my top 5 favorite comfort foods of all time, & I’m so excited to share her recipe with you!
You’ll love Mom’s recipe because it’s completely homemade (no shortcut ingredients like canned soup or boxed potatoes happening here!), but still pretty low-fuss. A few tips to keep in mind as you get started…
- Potatoes: Yukon gold potatoes have the best tender texture & buttery flavor. They hold their shape better than a standard Russet potato, which makes them ideal for a casserole recipe like this one.
- Ham: This recipe is a great way to use up your holiday ham dinner leftovers, but you can also make it using store-bought boneless ham steaks, which are readily available year-round in most conventional grocery stores (look near deli meat & bacon).
- Cheese: We love using a good cheddar cheese since its sharp flavor cuts through the creaminess of the sauce. Feel free to use whatever you have on hand – smoked gouda is another favorite at our house!
- Skillet: Prep everything in an oven-safe skillet & there’s no need for a second baking dish!
The result is creamy, cheesy, & comforting to the max – we hope you love it just as much as we do! ♡ Happy cooking!
Ingredients
Scale
- 1 pound leftover baked ham or boneless ham steak, diced into ½-inch cubes
- 2 pounds Yukon gold potatoes (approx. 4 extra large potatoes), washed & diced into ½-inch cubes
- 1 large yellow onion, diced
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups half and half
- 2 tablespoons sour cream
- 2 teaspoons ham base or chicken base
- 8 ounces extra sharp cheddar cheese, freshly grated & divided (approx. 1 heaping cup)
- kosher salt & ground black pepper, to season
- for serving, as desired: thinly sliced green onions
Instructions
- Prep: Preheat the oven to 350 degrees F ensuring a rack is positioned in the center of the oven. Before you get started cooking, read this recipe start to finish & prep the ingredients you need – dice the ham & veggies, measure the liquid ingredients, grate the cheese, etc. The potatoes & cheese sauce both come together very quickly once you start cooking – it’s helpful to have everything prepped & ready to go before you begin.
- Soften the potatoes: In a 12-inch oven-safe skillet over medium heat, melt 2 tablespoons of the butter. Add the diced onion, seasoning with ½ teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Add the potatoes to the cooked onion. Cook, stirring occasionally, until slightly softened but not cooked through, 4-5 minutes. Stir in the diced ham, then remove from the heat & set aside.
- Prepare the cheese sauce: Meanwhile, as the potatoes soften, prepare the cheese sauce. Add the remaining 2 tablespoons butter to a medium saucepan over medium-hight heat. Once melted, add in the flour, whisking vigorously to eliminate any lumps in the roux. Cook the roux for 1-2 minutes, stirring constantly, until golden brown. Slowly add the half & half into the pot, whisking constantly to eliminate any lumps in the roux. Stir in the sour cream & ham or chicken base, & season with up to ¼ teaspoon ground black pepper as desired. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Stir in ½ of the grated cheese. Once melted, remove from the heat. Adjust seasonings to taste & set aside.
- Assemble & bake: Pour the cheese sauce over the softened potatoes & ham, stirring to combine well. (Alternatively, if you do not have an oven-safe skillet, you can transfer the potato mixture to a 2.5-quart baking dish sprayed with nonstick cooking spray, such as an 8×8 or 11×7 inch baking dish, or a 9-inch round.) Sprinkle the remaining grated cheese over top. Transfer to the oven & bake for 30 minutes, or until the ham and potato casserole is bubbling & the cheese appears well-melted. If desired, broil the ham and cheese casserole on the center rack for about 3-5 minutes, keeping a close eye on it as it broiled to make sure it doesn’t burn, until it’s as bubbly & golden brown as you like.
- Serve: Carefully remove the cheesy ham and potato casserole from the oven. Set aside to rest for 5-10 minutes before serving. Sprinkle with thinly sliced green onions & serve. Enjoy!
Notes
- Simple side dish ⇢ Simple Roasted Asparagus: While a cheesy ham and potato casserole is an all-in-one meal, if you’d like to serve your casserole alongside some extra veggies, this simple roasted asparagus is a great option! Trim, wash, & dry 1 pound of asparagus spears. Place on a small sheet pan. Drizzle with 2 teaspoons olive oil, then season with a little salt, ground black pepper, & garlic powder. Roll to coat well. Transfer to the oven when the casserole is at its 25-minute mark, & roast the asparagus for 10 minutes. By the time the ham and potato casserole is rested & ready to serve, the asparagus will be ready to pull from the oven.
- Make-Ahead & Storage Instructions:
- Make-Ahead Ham and Potato Casserole: This ham and potato casserole can be assembled up to 3 days in advance & baked off just before serving. To make ahead of time, complete Steps 4 of Recipe Directions, above. Cool completely, then cover & store in the refrigerator for up to 3 days. Store covered in the refrigerator for up to 3 days. Bake as directed in Steps 1 & 4, above, adding an extra 10-15 minutes to baking time as needed, until the casserole is heated through the center & bubbling around the edges.
- Storage & Reheating: Leftover ham and potato casserole will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat in the microwave for 2-3 minutes.