Sheet Pan Cheesy Ham, Broccoli and Potatoes

This sheet pan dinner brings together ham, broccoli, and baby potatoes under a blanket of melted cheddar and garlic butter. It is a complete meal in one pan, with minimal cleanup and maximum flavor.

The ingredients roast together until the potatoes are tender, the broccoli is crisp-tender, and the cheese turns golden and bubbling. Perfect for busy weeknights, this recipe is simple enough for beginners and satisfying enough for the whole family.

A sheet pan dinner is the ultimate weeknight solution: everything cooks together on one pan, and the flavors mingle as they roast. This version combines salty ham, fresh broccoli, and buttery baby potatoes with a generous layer of sharp cheddar and a garlic butter drizzle.

The result is a comforting, cheesy dish that feels like a casserole but with less fuss. The video shows a simple assembly: spread, sprinkle, drizzle, and bake. This recipe follows that exact method, with a few practical tips to ensure even cooking and a perfect golden topping.

Ingredients

Why this recipe works

The key to this recipe is the high heat of the oven. Roasting at 400°F (200°C) allows the potatoes to become tender and the broccoli to caramelize slightly while the cheese melts into a smooth, golden layer.

The single-layer arrangement on the sheet pan ensures that every piece gets direct heat, so the ingredients cook evenly without steaming. The garlic butter adds richness and aroma, while the cheddar forms a deliciously bubbly crust.

Using a sheet pan means less hands-on time and fewer dishes. The ham is already cooked, so the oven does the work of warming and melding the flavors. The broccoli stays bright and slightly crisp, providing a nice contrast to the creamy potatoes and gooey cheese. This method is forgiving: you can adjust the amounts of cheese or garlic to your taste, and the dish comes together in about 40 minutes from start to finish.

Notes and substitutions

For the best results, use a sharp cheddar that melts well, such as extra-sharp or medium cheddar. Pre-shredded cheese often contains anti-caking agents that can affect melting; shredding your own from a block gives a smoother, creamier result. Baby potatoes are ideal because they cook quickly and hold their shape. If using larger potatoes, cut them into 1-inch chunks. Broccoli florets should be similar in size so they cook evenly.

The garlic butter is a simple mixture of melted butter and minced garlic. For a more intense garlic flavor, let the garlic sit in the butter for a few minutes before drizzling. You can also add a pinch of red pepper flakes for a little heat, though the video does not show that.

If you do not have a sheet pan, a large baking dish will work, but you may need to adjust the cooking time slightly. The parchment paper is not essential but makes cleanup easier and prevents sticking.

• sharp cheddar: Monterey Jack, Colby, or a smoked cheddar for a deeper flavor
• broccoli florets: Cauliflower florets, or a mix of both
• baby potatoes: Red or Yukon Gold potatoes cut into 1-inch chunks
• cooked ham: Smoked turkey, leftover roast chicken, or omit for a vegetarian version

Equipment

• Sheet pan
• Parchment paper
• Small bowl
• Mixing spoon
• Chef's knife
• Cutting board
• Measuring cups
• Measuring spoons