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Ham and Potato Casserole Recipe
Ash Tyrrell

Ham and Potato Casserole Recipe

I made this ham and potato casserole on a cozy evening when I was craving something warm, filling, and simple. Honestly, I wanted a one-dish meal that felt like comfort food without too much effort. As I mixed everything together, I could already tell it was going to turn out creamy and delicious
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs potatoes Yukon Gold or Russet, peeled and diced
  • 2 cups cooked ham diced
  • 2 cups shredded cheddar cheese
  • 2 cups milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • Optional: paprika or dried thyme

Method
 

  1. Start by peeling and dicing the potatoes into even cubes so they cook uniformly. Boil them in salted water until just tender but not falling apart. Drain and set aside, then chop your cooked ham into bite-sized pieces.
  2. In a saucepan, melt butter over medium heat and sauté onions until soft. Add garlic, then whisk in flour to form a light roux. Slowly pour in milk while whisking until smooth and thick, then stir in shredded cheese until melted.
  3. In a large bowl, gently mix cooked potatoes, ham, and cheese sauce until everything is evenly coated. Be careful not to mash the potatoes too much so they keep their texture in the casserole.
  4. Pour the mixture into a greased baking dish and spread it evenly. Sprinkle extra cheese on top for a golden, bubbly crust. This layer becomes beautifully crisp while baking.
  5. Bake in a preheated oven at 375°F (190°C) for about 40–45 minutes. Once the top is golden and the edges are bubbling, remove it and let it rest before serving.

Notes

  • I always use freshly shredded cheese because it melts much smoother.
  • Letting the casserole rest for 10 minutes helps it set perfectly before serving.
  • I sometimes roast the potatoes slightly for extra flavor depth.
  • Adding a pinch of smoked paprika gives it a restaurant-style taste.
  • I avoid overmixing so the potatoes don’t turn mushy