Cheesy Baked Potato Casserole with Ham Tips, FAQ & printable recipe

Tips for success

To take this casserole to the next level, consider adding a pinch of freshly grated nutmeg to your béchamel sauce if making it from scratch. Nutmeg is a classic addition to cream sauces that does not make them taste sweet, but rather enhances the dairy's richness and adds a subtle depth of flavor.

Additionally, make sure to drain your parboiled potatoes extremely well before adding them to the baking dish. Any excess water clinging to the potatoes will dilute the velvety sauce, making the final dish runny instead of thick and creamy.

For an extra layer of texture, you can mix a handful of grated Parmesan cheese into the mozzarella topping, or sprinkle a thin layer of panko breadcrumbs tossed in melted butter over the cheese before baking.

This creates a delightfully crispy crust that contrasts beautifully with the tender potatoes and gooey cheese beneath. If you prefer a bit of color and freshness, sprinkle some finely chopped fresh chives or flat-leaf parsley over the casserole immediately after it comes out of the oven.

Variations

• Spicy Jalapeño Potato Casserole: Stir in one finely diced fresh jalapeño and a pinch of cayenne pepper to the potatoes and ham before baking for a spicy kick.
• Broccoli Cheddar Potato Casserole: Add one cup of small steamed broccoli florets along with the ham, and swap the mozzarella for sharp cheddar cheese.
• Bacon and Herb Potato Casserole: Top the mozzarella cheese with half a cup of crispy crumbled bacon and sprinkle fresh chopped parsley over the top after baking.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days, cooling completely beforehand.

Freezer

Freeze baked portions in airtight containers for up to 1 month; thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave, or cover the baking dish with foil and heat in a 350°F (175°C) oven until hot.

Leftover potato casserole can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Allow the casserole to cool completely at room temperature for no more than 2 hours before transferring it to the fridge to ensure food safety. If you want to store the leftovers directly in the glass baking dish, cover it tightly with a layer of plastic wrap followed by a layer of aluminum foil to keep it fresh and prevent odors.

This casserole is an excellent candidate for making ahead of time. You can assemble the entire dish, up through adding the mozzarella cheese topping, then cover it tightly and store it in the refrigerator for up to 24 hours before baking. When you are ready to serve, simply remove the dish from the fridge about 30 minutes before baking to take the chill off, then bake as directed, adding 5 to 10 minutes to the baking time if needed.

Serving ideas

Serve this rich and comforting potato casserole alongside a light, crisp green salad tossed with a simple vinaigrette to balance out the creaminess of the dish.

Steamed green vegetables like broccoli florets, green beans, or roasted asparagus also make excellent side dishes, adding a vibrant pop of color and a fresh flavor contrast. Because this casserole is quite filling on its own, keep the side dishes simple and refreshing to avoid overwhelming your guests with too many heavy foods.

For a complete dinner spread, you can serve this dish with a crusty French baguette or garlic bread, perfect for scooping up any extra velvety béchamel sauce left on the plate. It also pairs wonderfully with roasted chicken or a simple pork loin if you want to offer an additional protein option.

Whether you are serving it for a cozy weeknight family dinner or bringing it to a potluck, this casserole is best enjoyed hot, straight from the oven while the cheese pull is at its peak.

Frequently asked questions

Recipe card

Cheesy Baked Potato Casserole with Ham

Prep 15 minCook 35 minRest 10 minTotal 1 hServes 6

Ingredients

• 2 lb potatoes, peeled and cubed
• 2 cups diced ham
• seasonings to taste
• 2 cups velvety béchamel sauce, store-bought or made ahead
• 2 cups shredded mozzarella cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8 to 10 minutes, until they are slightly tender but still hold their shape. Drain them thoroughly and transfer them to a greased 9x13-inch glass baking dish.
2. Add the diced ham and seasonings to taste directly to the baking dish with the drained potatoes. Gently toss the ingredients together until the seasonings are evenly distributed throughout the mixture.
3. Pour the velvety béchamel sauce evenly over the seasoned potatoes and ham in the baking dish, ensuring it coats all the ingredients.
4. Top the entire mixture with a generous, even layer of the shredded mozzarella cheese, spreading it to the edges of the dish.
5. Bake the casserole in the preheated oven at 375°F (190°C) for 25 to 30 minutes. Watch for the edges to bubble vigorously and the mozzarella cheese on top to blister into a beautiful golden brown color.
6. Remove the baking dish from the oven and let it rest on the counter for 10 minutes. Serve hot, enjoying the massive, gooey cheese pull as you lift each rich, comforting portion from the dish.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

28 g

Fat

22 g

Fiber

2.1 g

Sugar

5.4 g

Sodium

920 mg

Automatic estimate from the ingredient list, not laboratory-verified.