Ham And Potato Casserole Recipe

I reinvent leftover ham and potatoes into a straightforward Ham and Potato Casserole that I often serve as a breakfast casserole for dinner when I’m short on time.

I always thought a casserole was a lazy backup meal, then I found this ham and potato casserole and now I keep coming back to it. Packed with diced cooked ham and plenty of shredded sharp cheddar cheese, it somehow hits both breakfast and dinner notes without being twee about it.

There’s a creamy thing going on that you can’t quite place until you dig in and the top gets that golden pull you want. I use it when I’m out of ideas, it’s basically my favorite Leftover Ham Ideas Meals and it somehow feels new every time.

Ingredients

• Potatoes: starchy, filling carbs with fiber and potassium, mellow flavor that soaks up sauces
• Ham: salty protein, boosts savory taste and texture, can add nitrates if processed
• Sharp cheddar: rich in protein and calcium, gives it’s bold cheesy tang and melty richness
• Cream of mushroom soup: creamy binder, adds umami and moisture, can be kinda salty sometimes
• Sour cream: tangy fat for creaminess, lightens texture and balances richness, not very sweet
• Eggs (optional): add protein and set the casserole, helps custardy, makes it richer
• Onion: adds sharp savory bite and sweetness when cooked, little fiber and vitamins

Ingredient Quantities

• 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
• 2 cups diced cooked ham about 10 to 12 ounces
• 2 cups shredded sharp cheddar cheese
• 1 can 10.5 ounce condensed cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 1 small onion, finely chopped
• 2 tablespoons butter, melted
• 2 large eggs, lightly beaten optional for extra creaminess
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder or 1 clove garlic minced
• 1/2 teaspoon dried parsley or thyme
• 1/2 cup breadcrumbs or crushed crackers for topping optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish; if you like a crisper bottom use a little extra butter or non stick spray.

2. Peel the potatoes and slice them thin, about 1/8 inch thick (a mandoline helps). Pat slices dry with a towel so the sauce clings better. Optional: parboil slices 3 to 5 minutes if you want shorter bake time.

3. In a large bowl whisk together the condensed cream of mushroom soup, milk, sour cream, melted butter, and the lightly beaten eggs if using for extra creaminess. Stir in the finely chopped onion, salt, black pepper, garlic powder (or minced garlic if you sautéed it), and dried parsley or thyme until smooth.

4. If you prefer deeper onion and garlic flavor, sauté the chopped onion (and minced garlic if using) in 1 teaspoon butter until soft and translucent, let cool a minute, then add to the sauce mixture.

5. Fold the diced ham and about 1 1/2 cups of the shredded sharp cheddar into the sauce so the ham and cheese are evenly coated. Reserve the remaining cheese for the top.

6. Gently toss the potato slices in the sauce so every slice has some coating, then arrange in the prepared dish. You can layer half the potatoes, spoon half the mixture, then repeat, or just pile and press them down — either way it will bake up fine.

7. Cover the dish tightly with foil and bake for about 55 to 65 minutes if raw potatoes, or 30 to 40 minutes if you parboiled them, until a fork easily pierces the thickest slice. Check at the shorter time so it doesnt overcook.

8. While the casserole bakes, mix the breadcrumbs or crushed crackers with a tablespoon of melted butter. When the casserole is tender, remove the foil, sprinkle the reserved cheddar over the top, then evenly scatter the breadcrumb mix if using for a crunchy top.

9. Return the casserole to the oven uncovered and bake another 10 to 15 minutes, until the cheese is bubbly and the crumbs are golden brown. If the top browns too fast, loosely tent foil.

10. Let the casserole rest 10 minutes before serving so it sets and slices cleaner. Leftovers keep well, reheat covered in the oven or microwave. Enjoy warm with a simple green salad.

Equipment Needed

1. 9 by 13 inch baking dish (glass or ceramic works best)
2. Mandoline slicer or a very sharp chef knife plus a cutting board
3. Vegetable peeler
4. Large mixing bowl
5. Whisk and a rubber spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Small sauté pan and a spatula for the onion if you choose to cook it first
8. Aluminum foil and oven mitts for safe handling

FAQ

Ham And Potato Casserole Recipe Substitutions and Variations

• Potatoes: swap with sweet potatoes or red potatoes. Sweet potatoes give a creamier, slightly sweet casserole so check doneness a little earlier, red potatoes hold their shape better if you want more bite.
• Ham: use cooked shredded chicken or turkey (same 2 cups) or diced smoked sausage for a smokier punch. They’re milder than ham so you might want to add a pinch more salt or smoked paprika.
• Condensed cream of mushroom soup: replace with condensed cream of chicken soup or make a quick white sauce by whisking 1 cup milk with 2 tablespoons flour and 1 tablespoon butter over low heat until thickened; use same amount.
• Sharp cheddar: trade for Monterey Jack, Colby Jack, or Gruyere for different melt and flavor. Stronger cheeses like Gruyere may need a little less salt in the recipe.

Pro Tips

1) Dry the potato slices well before saucing them. Lay them out on towels or use a salad spinner to get as much surface moisture off as you can. Wet slices make the sauce thin and watery, and the casserole wont set up as nicely.

2) Parboil or microwave the slices if you want shorter bake time, but dont cook them through. You want them just starting to get tender so the oven finishes them. If you overcook now they turn mushy, undercook and you get crunchy bites.

3) Stir most of the cheese into the sauce rather than dumping it all on top. That way the cheese melts into the layers and keeps the top from burning or getting super greasy. Reserve a little for a golden finish only.

4) For a crunchy topping mix panko or crushed crackers with melted butter and sprinkle on at the end, then bake uncovered until golden. If it starts browning too fast, loosely tent foil or pop it under the broiler for a very short time watching it like a hawk or it will burn.