This is the ultimate comfort food casserole—creamy, cheesy, and deeply satisfying. It’s the kind of dish that uses humble pantry staples to create something that tastes like a warm hug on a cold evening. The key is layering flavors so the potatoes soak up all that savory goodness as they bake.
Here’s the definitive version.
Ham and Potato Casserole
*Serves 6-8*
Ingredients:
For the Casserole Base:
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4 cups cooked ham, diced into bite-sized cubes (a leftover holiday ham is perfect here; smoked ham gives the best flavor)
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6 cups russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 4-5 medium potatoes)
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1 medium onion, finely diced
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2 cloves garlic, minced
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2½ cups whole milk, warmed
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1 cup sour cream or plain Greek yogurt
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2 cups shredded sharp cheddar cheese, divided
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1 teaspoon Dijon mustard
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1 teaspoon dried thyme (or 1 tablespoon fresh)
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½ teaspoon smoked paprika
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Salt and plenty of black pepper to taste
For the Crunchy Topping:
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1 cup panko breadcrumbs or crushed Ritz crackers
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2 tablespoons melted butter
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¼ cup grated Parmesan cheese
Method
1. Par-Cook the Potatoes:
Place the diced potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 5-7 minutes until just slightly tender but still firm—they will finish cooking in the oven. Drain thoroughly and set aside. Skipping this step means crunchy potatoes in your casserole.
2. Build the Cheese Sauce:
In the same pot (now empty), melt the 3 tablespoons butter over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Add the garlic and cook 30 seconds until fragrant.
Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the warm milk, whisking vigorously to prevent lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 3-4 minutes.
3. Make It Creamy:
Remove the pot from heat. Stir in the sour cream, Dijon mustard, thyme, smoked paprika, 1½ cups of the shredded cheddar, and a generous amount of salt and pepper. Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning—the sauce should be well-seasoned because it has to flavor all those potatoes.
4. Assemble:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Fold the drained potatoes and diced ham gently into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining ½ cup cheddar over the top.
5. Add the Crunchy Topping:
In a small bowl, combine the panko breadcrumbs (or crushed Ritz crackers), melted butter, and Parmesan. Sprinkle this mixture evenly over the top of the casserole.
6. Bake:
Bake uncovered for 30-35 minutes, until the casserole is bubbling vigorously around the edges and the top is golden brown and crispy. Let it rest for 10 minutes before serving—this helps the sauce set slightly so the casserole cuts into neat squares rather than a puddle.
Make It a Complete Meal
This casserole is rich and hearty on its own, but a bright, acidic side cuts through the creaminess beautifully:
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A simple green salad with a sharp vinaigrette
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Steamed green beans or broccoli with a squeeze of lemon
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Quick pickled red onions scattered over the top before serving
Variations & Shortcuts
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Frozen potatoes: Use a 30 oz bag of frozen diced hash brown potatoes (thawed). Skip the par-boiling step entirely.
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Extra veg: Add 2 cups of steamed broccoli florets or frozen peas when you fold in the ham and potatoes.
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Different cheese: Smoked gouda or gruyere instead of cheddar transforms the flavor into something more sophisticated.
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Crockpot version: Assemble without the breadcrumb topping. Cook on LOW for 5-6 hours or HIGH for 3 hours. Add the topping and broil in the oven for 3 minutes to crisp, or just skip it.
This is real, honest comfort food—the kind where the leftovers might be even better the next day, reheated until the edges get those irresistible crispy bits. Let me know if you’d like a specific cheese recommendation or a gluten-free adaptation.