Few dishes deliver comfort quite like a ham and potato casserole. Creamy, hearty, and deeply satisfying, this timeless baked casserole brings together tender potatoes, savory ham, and a rich, cheesy sauce in one irresistible dish. Whether served as a cozy family dinner, a holiday side, or a clever way to use leftover ham, this casserole is a guaranteed crowd-pleaser.

In this guide, you’ll learn how to make the best ham and potato casserole, why it works, how to avoid common mistakes, and how to customize it to suit your taste or dietary needs.

Why Ham & Potato Casserole Is So Popular

Ham and potato casserole has remained a favorite for generations because it is:

Simple to prepare
Budget-friendly
Filling and comforting

Easy to make ahead
Perfect for leftovers

It combines everyday ingredients into a dish that feels nostalgic, warm, and satisfying.

What Makes a Great Ham & Potato Casserole

A truly great ham and potato casserole balances four essential elements:

Tender potatoes that cook evenly
Savory ham with balanced saltiness

Creamy sauce that binds everything together
Golden baked topping for texture

Each layer matters, and small technique adjustments make a big difference.

Best Potatoes for Ham & Potato Casserole

The type of potato you use affects texture dramatically.

Top Choices

Yukon Gold – creamy and flavorful
Russet potatoes – soft and fluffy

Avoid

Waxy potatoes (they don’t absorb sauce well)

Thin, even slices ensure uniform cooking and prevent raw centers.

Choosing the Right Ham

This recipe works well with both fresh and leftover ham.

Best Options

Smoked ham
Honey ham
Spiral-cut ham (cubed)

Avoid very salty ham unless you reduce added salt in the sauce.

Ingredients for Ham & Potato Casserole

Main Ingredients

Potatoes, thinly sliced
Cooked ham, diced

Onion (optional but recommended)
Cheddar cheese

Creamy Sauce Base

Butter

Flour
Milk or half-and-half
Salt and black pepper

Optional Add-Ins

Garlic
Dijon mustard
Paprika

Fresh herbs

Why Homemade Sauce Is Better Than Canned Soup

While many classic casseroles rely on canned soup, a homemade sauce offers:

Better flavor control

Less sodium
Creamier texture
Cleaner ingredient list

A simple roux-based sauce elevates this dish from basic to exceptional.

How to Make Ham & Potato Casserole (Step by Step)

Step 1: Prepare the Potatoes

Peel and slice potatoes thinly and evenly. Rinse briefly to remove excess starch, then pat dry.

Step 2: Make the Cream Sauce

Melt butter, whisk in flour, and cook briefly. Slowly add milk while whisking until smooth and thickened. Season gently.

Step 3: Assemble the Casserole

Layer potatoes, ham, onion, sauce, and cheese in a greased baking dish. Repeat layers for even distribution.

Step 4: Bake Covered

Cover with foil and bake until potatoes are tender.

Step 5: Bake Uncovered

Remove foil and bake until the top is golden and bubbly.

How Long to Bake Ham & Potato Casserole

Covered: 45–50 minutes
Uncovered: 15–20 minutes

Total baking time ensures fully cooked potatoes without drying out the casserole.

How to Know When It’s Done

The casserole is ready when:

A knife slides easily through potatoes
Sauce is bubbling around edges

Top is lightly browned

Let it rest for 10 minutes before serving.

Common Mistakes to Avoid

Slicing Potatoes Too Thick

Leads to undercooked centers.

Skipping Rest Time

Sauce needs time to set.

Over-Salting

Ham and cheese already add salt.

Uneven Layers

Results in inconsistent texture.

Delicious Variations

Cheesy Ham & Potato Casserole

Add extra sharp cheddar or Gruyère.

Ham, Potato & Broccoli Casserole

Stir in lightly steamed broccoli.

Ham & Sweet Potato Casserole

Use sweet potatoes for a slightly sweet contrast.

Low-Carb Version

Substitute potatoes with cauliflower.

Make-Ahead Instructions

This casserole is ideal for prepping in advance.

To Make Ahead

Assemble fully

Cover and refrigerate up to 24 hours
Bake when ready (add 10–15 minutes)

How to Store and Reheat

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze baked or unbaked casserole for up to 2 months.

Reheating

Reheat covered in the oven to maintain moisture.

What to Serve with Ham & Potato Casserole

Green salad

Steamed green beans
Roasted carrots
Dinner rolls

A fresh side balances the richness perfectly.

Why This Ham & Potato Casserole Recipe Works

Thinly sliced potatoes cook evenly
Homemade sauce ensures creaminess

Balanced seasoning prevents excess salt
Proper bake time creates tender layers

The result is a comforting, foolproof casserole every time.

Frequently Asked Questions

Can I use frozen potatoes?
Yes, thaw first and pat dry.

Can I make it gluten-free?
Use gluten-free flour in the sauce.

Why is my casserole watery?
Potatoes may not have been dried properly or sauce undercooked.

Conclusion

Ham & potato casserole is the definition of classic comfort food. Creamy, savory, and endlessly adaptable, it belongs in every home cook’s rotation. Whether you’re feeding a family, preparing for a holiday, or using leftover ham, this dish delivers warmth and satisfaction in every bite.

Once you make it from scratch, it quickly becomes a recipe you’ll return to again and again.

Ham & Potato Casserole: The Ultimate Comfort Food Classic

Author: WAFA LI

Print Recipe

Ingredients

(Serves 8)

Base Layers:
• 2.5 lbs Yukon Gold potatoes, peeled & thinly sliced (⅛”) (naturally creamy, lower glycemic)
→ Keto option: 2 lbs thinly sliced turnips + ½ lb parsnips (adds natural sweetness without spiking)
• 2 cups diced ham (low-sodium, if possible)
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme or 1 tsp dried

Custard (The Silky Binder):
• 2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or unsweetened almond milk
• 2 large eggs
• 2 oz cream cheese, cubed (your signature creamy touch!)
• 1 tsp Dijon mustard (adds depth, no sugar)
• ½ tsp sea salt
• ¼ tsp white pepper

Topping (Golden & Crunchy):
• ½ cup panko (or crushed pork rinds + 2 tbsp almond flour for keto)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan
• Optional: ¼ cup chopped parsley or chives

Instructions

Prep potatoes: Soak sliced potatoes in cold water 10 min (removes excess starch). Drain; pat very dry.
Layer: In a greased 9×13″ baking dish, layer:
→ ½ potatoes → ½ ham + onion + garlic + thyme → remaining potatoes → remaining ham mixture.

Whisk custard: In a bowl, combine broth, milk, eggs, cream cheese, mustard, salt, and pepper. Pour evenly over layers.
Top: Mix panko (or keto crumb), butter, and Parmesan. Sprinkle over top.
Bake:
→ Covered at 375°F (190°C) for 45 min.
→ Uncovered 20–25 min more—until potatoes are tender (fork-test), custard set, and topping golden-crisp.

Rest 10 min before serving.

⏱️ TIME & NUTRITION