Cheesy Ham Potato Casserole with a Golden Crust Tips, FAQ & printable recipe

Tips for success

To take this casserole to the next level, consider par-boiling the diced potatoes for about three to five minutes before assembling. While this step is not strictly necessary, it helps release excess surface starch and ensures that the potatoes become incredibly tender during the baking process.

If you choose to do this, make sure to drain the potatoes thoroughly and let them cool slightly so they do not melt the cheese prematurely when folded into the creamy sauce.

Another excellent tip is to customize the texture of your topping by adding a crunchy element. You can mix a half-cup of crushed cornflakes or panko breadcrumbs with a tablespoon of melted butter and sprinkle this mixture over the cheese layer before the final bake.

This adds a delightful buttery crunch that contrasts beautifully with the soft potatoes and creamy sauce, mimicking the classic funeral potato style that everyone loves.

Variations

• Spicy Jalapeno Casserole: Fold in a half-cup of diced pickled jalapenos and use Pepper Jack cheese instead of cheddar for a spicy kick.
• Broccoli Cheddar Casserole: Add two cups of small broccoli florets along with the potatoes and ham to sneak in some extra vegetables.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat individual portions in the microwave, or warm the entire dish in a 350°F (175°C) oven covered with foil until hot.

Allow the casserole to cool completely at room temperature for no more than two hours before storing. Transfer any leftovers to an airtight container, or cover the baking dish tightly with plastic wrap or aluminum foil. Leftovers can be safely stored in the refrigerator for up to three to four days. This dish actually tastes even better the next day as the flavors have had more time to meld together in the fridge.

This casserole is an excellent candidate for making ahead of time. You can assemble the entire dish up to twenty-four hours in advance. Simply follow the instructions up to the point of baking, cover the dish tightly with plastic wrap, and store it in the refrigerator.

When you are ready to bake, remove the plastic wrap, cover the dish with aluminum foil, and bake as directed, adding about five to ten minutes to the initial covered baking time to account for the cold dish.

Serving ideas

This hearty casserole is a complete meal on its own, but it pairs beautifully with a variety of simple side dishes. To balance the rich, creamy, and cheesy flavors of the bake, serve it alongside a crisp green salad tossed in a light vinaigrette or some steamed green vegetables like broccoli, green beans, or asparagus.

The freshness of the greens cuts through the richness of the cheese and creamy sauce, creating a well-rounded dining experience.

For a comforting weekend brunch, you can serve this casserole alongside scrambled eggs, fresh fruit, and warm biscuits. It also makes a fantastic side dish for holiday feasts, complementing roasted turkey, prime rib, or additional glazed ham. No matter how you choose to serve it, ensure it is piping hot, and consider garnishing with a sprinkle of fresh chopped chives or green onions for a pop of color and a mild onion bite.

Frequently asked questions

Recipe card

Cheesy Ham Potato Casserole with a Golden Crust

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 6

Ingredients

• 4 cups peeled and diced potatoes
• 2 cups diced cooked ham
• 1 1/2 cups creamy sauce (store-bought or made ahead)
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish to prevent the potatoes from sticking during baking.
2. In a large mixing bowl, combine the peeled and diced potatoes, diced cooked ham, creamy sauce, and 1 cup of the shredded cheddar cheese. Use a rubber spatula to gently fold the ingredients together until every potato cube is evenly coated in the sauce.
3. Spread the potato and ham mixture evenly into the prepared glass baking dish, smoothing the top with your spatula. Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
4. Carefully remove the aluminum foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 minutes.
5. Remove the casserole from the oven and place it on a wire rack. Let the dish rest for 10 minutes at room temperature before scooping and serving.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

16 g

Carbohydrates

22 g

Fat

25 g

Fiber

2 g

Sugar

2.5 g

Sodium

780 mg

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