Is it brunch? Is it dinner? Yes to both! This cheesy Ham And Potato Casserole is versatile, filling, and comfort food at its best.
We normally gather with extended family for Easter, and ham is always on the menu. My in-laws usually host, and while there is often a crowd, the ham they buy could quite possibly feed an army. There’s a ritual as we’re packing up to go home. “Take some leftover ham!” my mother-in-law will plead, and whether we agree to or not, we somehow end up with ham to take home. It’s a holiday tradition of sorts!
Because of this, I am always on the lookout for ways to use leftover ham. Ham and potato casserole is a great option. The ingredient list is made up of items I usually have around anyway, and its comfort-food vibe is definitely part of the appeal. It may not be a gourmet meal, but it is easy and always disappears fast. So, the best part? No leftovers.
You will love this ham and potato casserole because it comes together easily and is versatile. It can be a filling dinner main or a hearty brunch casserole. As a brunch casserole, it works because it contains the holy trinity of breakfast food: meat, potatoes, and cheese! As a dinner main, it is satisfying and hearty, especially on a busy night when you might not have a ton of time to pull dinner together. Bonus: you can make it ahead.
Why shred your own cheese?
For casseroles, appetizers, and soups that call for shredded cheese, it’s worth taking the time to grate your own rather than buying it pre-shredded. Packaged shredded cheese is often coated with anti-caking agents that can interfere with melting. If you want velvety, smooth cheese sauce, reach for a block and your trusty box grater. It’s the perfect choice for a dish like this ham and potato casserole.
How do I store leftovers?
Once cooled, leftovers can be transferred to an airtight container and refrigerated for up to 4 days. You can also freeze the dish, double-wrapped in plastic, for up to 3 months. Thaw overnight in the fridge and reheat for 20 minutes at 350°F in the oven.
Serving suggestions
If you’re serving this ham and potato casserole as a breakfast or brunch dish, pair it with fresh fruit or a Citrus Mint Fruit Salad. Other sides that work well include The Best Banana Bread Ever, Blueberry Muffins, or Lemon-Raspberry Muffins (all of which can be made ahead!). Alternatively, if you’re serving this as a dinner main dish, you’ve got several options for sides. Serve with crusty rolls and a crisp salad like this Apple-Walnut Salad. It’s also delicious with a green veggie like steamed broccoli or Air-Fryer Asparagus.
Ham And Potato Casserole
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 1/2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half
- 1/3 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 pounds russet potatoes peeled and diced
- 2 1/3 cups cooked ham diced
- 1 1/4 cups sharp cheddar cheese shredded
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Heat oil in a medium saucepan over medium heat. Add diced onion and cook until translucent.
- Sprinkle flour over the onion and stir. Gradually add half-and-half and broth, stirring constantly. Season with salt, pepper, and garlic powder. Heat until slightly thickened.
- Layer the diced potatoes evenly in the prepared baking dish. Add the diced ham on top.
- Pour the thickened mixture of onion and half-and-half over the ham and potatoes.
- Cover the dish and bake for 45 minutes. Take it out of the oven, add shredded cheese on top, and then return it uncovered.
- Bake for another 15 minutes, or until the cheese melts and the potatoes are tender.
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