Here’s a cozy, creamy, Ham and Potato Casserole — perfect for leftover ham or an easy, comforting dinner. Simple, hearty, and always a crowd-pleaser!

🥔 Ham and Potato Casserole

Ingredients (Serves 6–8)

4 cups potatoes, diced (peeled or unpeeled)
2 cups cooked ham, diced
1 small onion, diced
2 cups shredded cheddar cheese (reserve ½ cup for topping)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
½ cup sour cream (optional, for extra creaminess)
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½–1 tsp salt (taste carefully—ham is salty)
Optional add-ins: peas, corn, broccoli, diced bell pepper

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13 baking dish.

2. Parboil the Potatoes (optional but recommended)

Place diced potatoes in salted water.
Boil 8–10 minutes, until just barely tender.
Drain well.
(You can skip this step; just increase bake time.)

3. Make the Creamy Sauce

In a saucepan, melt butter over medium heat.
Whisk in flour and cook 1 minute to form a roux.
Slowly add milk while whisking.
Add garlic powder, onion powder, pepper, and salt.
Simmer 3–5 minutes until slightly thickened.
Remove from heat and stir in 1½ cups cheese + sour cream.

4. Assemble

In the baking dish, combine:

parboiled potatoes
diced ham
onions
any optional veggies

Pour the cheese sauce over everything and stir gently.

5. Top & Bake

Sprinkle remaining ½ cup cheese on top.
Bake 30–35 minutes, until bubbly and golden.
Let cool 5–10 minutes before serving—sauce will thicken.

⭐ Tips

Add crushed Ritz crackers or buttered breadcrumbs for a crispy top.
Use Gruyère, Monterey Jack, or Swiss for a fancier flavor.
Add a pinch of smoked paprika for a subtle smoky finish.
Great way to use leftover holiday ham!

Want Variations?

I can give you:
✨ Hashbrown ham casserole
✨ Crockpot version
✨ Cheesy scalloped ham & potato bake
✨ Low-sodium or lighter version

Just tell me!