Ham and Potato Casserole

Cheesy Ham and Potato Casserole Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Yukon Gold potatoes: They get tender in the oven but still hold together well enough for a chunky casserole.
Cooked ham: I usually use leftover baked ham in this recipe and like to dice it into fairly small pieces so it mixes evenly with the potatoes.
Butter, flour, milk and chicken broth: These form the base of the sauce.
Sour cream: It’s stirred in after the skillet comes off the heat, making the sauce richer and creamier.
Onion and garlic: The onion is softened in butter first, followed by fresh garlic. I tried using garlic powder instead of fresh garlic but prefer the fresh garlic flavor in the finished ham casserole.
Dijon mustard: The amount is small enough to add a little tang rather than a strong mustard flavor.
Smoked paprika and thyme: These season the sauce along with a little salt and black pepper.
Sharp cheddar and Monterey Jack: The cheddar has a stronger flavor, while Monterey Jack is mild and melts smoothly.

How to Make Ham Potato Bake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start the potatoes: Boil the potato cubes in salted water until they’re just beginning to soften, then drain well.
Cook the onion and garlic: Melt the butter, soften the onion and cook the garlic briefly. Stir in the flour and cook it for another minute.
Make the sauce: Gradually whisk in the milk and chicken broth. Stir in the Dijon, smoked paprika, thyme, salt and black pepper, then simmer until slightly thickened.
Combine everything: Remove the skillet from the heat and stir in the sour cream. Fold in the potatoes and ham.
Finish and bake: Spread the mixture out evenly, add both shredded cheeses and bake uncovered until the potatoes are tender, the sauce is bubbling and the cheese is lightly golden. Let it rest for a few minutes, then add fresh parsley and serve hot.

Substitutions and Variations

Try russet potatoes: If you use russets instead of Yukon Golds, the finished potatoes will be softer and starchier.
Extra garlic: Include a pinch of garlic powder as well as the fresh garlic in the recipe.
Cheese swap: Use more cheddar in place of the Monterey Jack if you prefer. Colby Jack is another melting cheese that works well.
Crispy topping: I like to broil the baked casserole for a couple of minutes to crisp up the topping. This is optional but highly recommended!

Serving Suggestions

With bread: I love serving this potato and ham casserole recipe with homemade bread, especially cloverleaf rolls or homemade sourdough.
With vegetables: Something simple like garlic green beans is a good pairing for this rich and cheesy casserole, or you might prefer maple roasted rainbow carrots.
With a salad: I like to add something with contrasting flavors and textures, perhaps a shaved Brussels sprouts slaw.

How to Store

Store: Keep leftovers covered in the refrigerator for up to 3 or 4 days.
Freeze: I don’t recommend freezing this casserole if you can avoid it. Cooked potatoes can thaw out grainy and dairy-based sauces can separate.
Reheat: Microwave individual portions or warm a larger amount in a 350°F oven until heated through.