Dinner · Part 3 of 3: Tips & recipe card

Cheesy Ham and Potato Casserole: Easy Comfort Bake Tips, FAQ & printable recipe

Name: Cheesy Ham and Potato Casserole: Easy Comfort Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 cups diced potatoes (about 4 medium); 2 cups diced cooked ham; 2 cups shredded cheddar cheese, divided; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1/2 tsp salt; 1/4 tsp black pepper

By Clara Weller · Oct 6, 2026

A steaming, golden-brown cheesy ham and potato casserole in a glass baking dish.

Prep: 15 min
Cook: 1 h
Total: 1 h 20 min
Serves: 6

Includes 5 min resting

Tips for success

For a crispier top, place the casserole under the broiler for the last 2-3 minutes of baking, watching closely to prevent burning. You can also add a sprinkle of paprika or fresh herbs like thyme or parsley before serving for a pop of color and flavor.

To make this casserole ahead, assemble it without the final cheese topping, cover, and refrigerate for up to 24 hours. When ready to bake, add the topping and increase the baking time by about 10 minutes. Leftovers can be reheated in the microwave or oven.

Variations

Broccoli Ham Casserole: Add 2 cups of steamed broccoli florets to the potato-ham mixture before baking. The broccoli adds color and a fresh, slightly sweet flavor that pairs well with the cheddar. You may need to reduce the potatoes slightly to keep the proportions balanced.
Loaded Baked Potato Casserole: Top the baked casserole with crumbled cooked bacon, sliced green onions, and a dollop of sour cream. This turns it into a loaded baked potato experience, perfect for a game-day gathering or a fun family dinner.
Spicy Southwestern Casserole: Add a can of drained diced green chiles or a chopped jalapeño to the cheese sauce, and use pepper jack cheese instead of cheddar. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a zesty twist.
Vegetarian Casserole: Omit the ham and add an extra cup of diced potatoes or a mix of vegetables like roasted red peppers, corn, or peas. You can also stir in a can of drained black beans for extra protein. The cheese sauce and potatoes remain the base.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot.
Freezer: Freeze the baked and cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole casserole in a 350°F oven for 15-20 minutes until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until hot.

The casserole can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

You can prepare the entire casserole up to a day in advance. Assemble the casserole, cover, and refrigerate.

When ready to bake, add the cheese topping and bake as directed, adding 10-15 minutes to the baking time since it starts cold. This makes it perfect for busy weeknights or holiday gatherings.

Serving ideas

Serve this casserole as a hearty main dish with a crisp green salad or steamed broccoli on the side. It also pairs beautifully with roasted vegetables or a simple fruit salad.

For a brunch or breakfast-for-dinner option, top each serving with a fried egg or serve alongside scrambled eggs.

As a side dish, it complements roasted chicken, pork chops, or grilled steak beautifully.

You can also portion it into smaller servings and serve as a comforting side at potlucks or family gatherings. A sprinkle of fresh chives or parsley adds a bright finish.

Frequently asked questions

Can this casserole be made ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Prepare the potatoes, ham, and cheese sauce, combine, and place in the baking dish. Cover and refrigerate. When ready to bake, add the remaining cheese on top and bake as directed, adding about 10-15 minutes to the baking time since it starts cold.

What type of potatoes work best?

Yukon Gold or red potatoes are ideal because they hold their shape well during boiling and baking. Russet potatoes can also be used, but they may break down more easily and create a softer, more mashed texture. For best results, cut the potatoes into even, bite-sized cubes.

Can this casserole be frozen?

Yes, this casserole freezes well. Bake it completely, let it cool, then wrap it tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until hot.

How can the cheese sauce be made gluten-free?

To make the cheese sauce gluten-free, substitute an equal amount of gluten-free all-purpose flour blend for the regular flour. Make sure the blend is suitable for cooking and thickening. Cook the roux as usual, and it will thicken similarly. The rest of the recipe remains unchanged.

What can be used instead of ham?

If you prefer not to use ham, you can substitute cooked bacon, crumbled sausage, or leftover roasted chicken. For a vegetarian version, omit the ham and add extra vegetables like broccoli, bell peppers, or mushrooms. Adjust the seasoning to suit your preferences.

Recipe card

Cheesy Ham and Potato Casserole: Easy Comfort Bake

Prep 15 minCook 1 hRest 5 minTotal 1 h 20 minServes 6

Ingredients

4 cups diced potatoes (about 4 medium)
2 cups diced cooked ham
2 cups shredded cheddar cheese, divided
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper

Instructions

Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 10 minutes. Drain well and set aside. While the potatoes cook, dice the cooked ham into bite-sized pieces.
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until bubbly. Gradually pour in the milk while whisking to prevent lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 1 1/2 cups of the shredded cheddar until melted and smooth. Season with salt and pepper.
In a large bowl, combine the cooked potatoes and diced ham. Pour the cheese sauce over the mixture and stir gently until everything is coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 30-35 minutes, until the casserole is hot and bubbly and the top is golden. If the top browns too quickly, loosely cover with foil.
Remove the casserole from the oven and let it rest for at least 5 minutes. The internal temperature of the ham (if it is whole-cut) should reach 145°F (63°C) and rest for 3 minutes. Serve warm, scooping out portions with a spoon.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 420
Protein: 22 g
Carbohydrates: 30 g
Fat: 24 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.