Sheet Pan Cheesy Ham, Broccoli and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most even cooking, cut the potatoes into uniform halves, and if they are larger, quarter them. The broccoli florets should be similar in size, about 1 to 2 inches across.

This ensures everything finishes at the same time. If you prefer your broccoli with a bit more bite, add it to the pan halfway through the baking time, though the video shows everything going in together.

To get a beautiful golden top, you can place the pan under the broiler for the last 2 to 3 minutes. Watch it closely, as cheese can go from golden to burnt quickly.

If you want a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the garlic butter. The recipe is forgiving, so feel free to adjust the amounts of cheese and garlic to your liking.

Variations

• Vegetarian Option: Omit the ham and add an extra cup of broccoli florets or sliced mushrooms. The cooking time remains the same. The dish is just as satisfying without the meat.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter before drizzling. This adds a subtle heat that complements the sharp cheddar.
• Different Cheese: Swap the sharp cheddar for smoked gouda, Monterey Jack, or a blend of Italian cheeses. Each cheese brings a different flavor profile, so feel free to experiment.
• Add Crunch: For a crispy topping, sprinkle a handful of panko breadcrumbs mixed with a little melted butter over the cheese before baking. This adds a crunchy texture, though it is not shown in the video.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Freezer

Freeze the baked dish in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot.

Reheat

Reheat leftovers in a 350°F (175°C) oven for 10 to 15 minutes, or microwave on high for 2 to 3 minutes, until warmed through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F (175°C) until warmed through, about 10 minutes. The microwave will also work, but the cheese may become rubbery. Allow leftovers to cool for no more than 2 hours before refrigerating.

You can prepare the ingredients up to a day in advance. Cube the ham, cut the broccoli, halve the potatoes, and shred the cheese. Store them separately in the refrigerator.

When ready to bake, assemble the dish as directed and add a few extra minutes to the baking time if the ingredients are cold. The garlic butter can also be made ahead and stored in the refrigerator; melt it gently before drizzling.

Serving ideas

Serve this sheet pan dinner straight from the pan for a casual family meal. It pairs well with a simple green salad or a side of crusty bread to soak up any extra cheesy butter. For a heartier meal, serve with rice or quinoa. The dish is substantial enough on its own, but the additions can stretch it to feed more people.

For a fun presentation, portion the cheesy ham, broccoli, and potatoes onto individual plates with a spatula, making sure to include some of the golden cheese crust.

Garnish with fresh herbs like parsley or chives if you like, though the video does not show any. This dish is best enjoyed hot, when the cheese is still bubbling and the potatoes are tender.

Frequently asked questions

Recipe card

Sheet Pan Cheesy Ham, Broccoli and Potatoes

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 2 cups cubed cooked ham
• 3 cups broccoli florets
• 1 1/2 lb baby potatoes, halved
• 2 cups shredded sharp cheddar cheese
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Spread the cubed ham, broccoli florets, and halved baby potatoes in a single layer on the pan. Season with salt and pepper. Toss gently to combine.
2. Scatter the shredded cheddar evenly over the ham and vegetables. In a small bowl, stir the melted butter with the minced garlic. Drizzle the garlic butter over the top.
3. Bake for 25 to 30 minutes, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbling. If you like a deeper golden top, switch the oven to broil for the last 2 to 3 minutes, watching carefully so it does not burn. Let it rest for 3 minutes before slicing.
4. Remove the pan from the oven and let it rest for 3 minutes. Use a spatula to lift portions onto plates, making sure to get some of the cheesy crust with each serving.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

26 g

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