Cheesy Ham Potato Casserole: The Ultimate Comfort Food Recipe

Cheesy Ham Potato Casserole: the ultimate comfort food that’s guaranteed to warm you from the inside out! Imagine layers of tender potatoes, savory ham, and a blanket of gloriously melted cheese, all baked to golden perfection. This isn’t just a casserole; it’s a hug in a dish, a nostalgic trip back to cozy family dinners, and a guaranteed crowd-pleaser for any occasion.

While the exact origins of Cheesy Ham Potato Casserole are a bit hazy, the concept of layering potatoes with cheese and meat has been a staple in many cultures for centuries. Casseroles, in general, gained immense popularity in the mid-20th century as a convenient and economical way to feed families. This particular combination likely evolved from classic potato gratins and ham and cheese sandwiches, blending the best of both worlds into one satisfying dish.

What makes this casserole so irresistible? It’s the perfect balance of textures and flavors. The creamy, soft potatoes contrast beautifully with the salty, savory ham. And, of course, who can resist the allure of melted cheese? It’s also incredibly versatile. You can easily customize it with different cheeses, vegetables, or even add a crispy breadcrumb topping. But beyond the taste and texture, it’s the sheer convenience that makes this dish a winner. It’s easy to prepare ahead of time, making it perfect for busy weeknights or potlucks. So, let’s get cooking and create a Cheesy Ham Potato Casserole that will have everyone asking for seconds!

this Recipe

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 large onion, chopped
• 4 tablespoons butter, divided
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 2 cups cooked ham, cubed
• 1/4 cup chopped fresh parsley, for garnish (optional)
• 1/4 cup breadcrumbs (optional)

Preparing the Potatoes and Onions:

Okay, let’s get started! First things first, we need to get our potatoes and onions ready. This is the foundation of our casserole, so let’s do it right.

1. Peel and Cube the Potatoes: Take your 2 pounds of Yukon Gold potatoes and peel them thoroughly. I prefer Yukon Golds because they have a creamy texture that works perfectly in this casserole, but Russets will also work in a pinch. Once peeled, cut the potatoes into roughly 1-inch cubes. Try to keep them relatively uniform in size so they cook evenly.
2. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water – this helps season the potatoes from the inside out. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender. You want them to be easily pierced with a fork, but not falling apart.
3. Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Set them aside for now. We’ll be adding them to the cheesy sauce later.
4. Chop the Onion: While the potatoes are boiling, chop one large onion. I like to dice it fairly small so it blends well into the casserole. If you’re not a huge fan of onions, you can use a smaller onion or even substitute with a tablespoon of onion powder in the sauce.

Making the Cheesy Sauce:

Now for the star of the show – the cheesy sauce! This is what brings everything together and makes this casserole so incredibly delicious. Don’t skimp on the cheese!

1. Sauté the Onion: In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir occasionally to prevent it from burning. We want the onion to be nice and sweet before we move on.
2. Make a Roux: Add the remaining 2 tablespoons of butter to the saucepan and let it melt. Once melted, whisk in the 4 tablespoons of all-purpose flour. This is called a roux, and it’s the base of our creamy sauce. Cook the roux for about 1-2 minutes, whisking constantly, until it’s smooth and slightly golden. This helps to cook out the raw flour taste.
3. Whisk in the Milk: Gradually whisk in the 3 cups of milk, a little at a time, making sure to incorporate each addition fully before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth and thickened. It should be thick enough to coat the back of a spoon.
4. Season the Sauce: Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of paprika. These spices add a wonderful depth of flavor to the sauce. Feel free to adjust the seasonings to your liking.
5. Melt the Cheese: Reduce the heat to low and stir in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping the casserole.

Assembling the Casserole:

Alright, we’re in the home stretch! Now it’s time to combine all of our hard work into one glorious casserole.

1. Combine Ingredients: Gently fold the drained potatoes and cubed ham into the cheesy sauce. Make sure everything is evenly coated. The ham adds a wonderful salty and savory element to the casserole.
2. Pour into Baking Dish: Pour the mixture into a greased 9×13 inch baking dish. I like to use a little butter or cooking spray to grease the dish.
3. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese evenly over the top of the casserole. This will create a beautiful, golden-brown crust.
4. Add Breadcrumbs (Optional): If you’re using breadcrumbs, sprinkle them evenly over the cheese. This will add a nice crunchy texture to the top of the casserole.

Baking the Casserole:

Almost there! Just a little bit of baking time and we’ll be ready to enjoy this cheesy masterpiece.

1. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Keep an eye on it to prevent the cheese from burning.
2. Broil (Optional): If you want the cheese to be extra bubbly and browned, you can broil the casserole for the last 1-2 minutes of baking time. Watch it very carefully, as it can burn quickly under the broiler.
3. Rest: Remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and prevents it from being too runny.
4. Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy! This casserole is perfect as a main dish or as a side dish for a holiday meal.

Tips and Variations:

• Add Vegetables: Feel free to add other vegetables to the casserole, such as broccoli florets, peas, or corn. Just add them along with the potatoes and ham.
• Use Different Cheese: Experiment with different types of cheese, such as Gruyere, Swiss, or Pepper Jack.
• Make it Vegetarian: Omit the ham for a vegetarian version. You can add extra vegetables or use vegetarian ham substitute.
• Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Spice it Up: Add a pinch of cayenne pepper to the sauce for a little kick.

Conclusion:

And there you have it! This Cheesy Ham Potato Casserole isn’t just another recipe; it’s a warm hug on a plate, a comforting classic elevated with simple ingredients and foolproof instructions. I truly believe this is a must-try for anyone looking for a satisfying and crowd-pleasing dish. The creamy, cheesy potatoes, the savory ham, and that perfectly golden topping – it’s a symphony of flavors and textures that will have everyone coming back for seconds (and maybe even thirds!).

What makes this casserole so special, in my opinion, is its versatility. It’s perfect for a weeknight dinner when you need something quick and easy, but it’s also elegant enough to serve at a holiday gathering or potluck. It’s a true chameleon of a dish! Plus, it’s a fantastic way to use up leftover ham after a holiday feast. No more wondering what to do with that delicious ham bone – this casserole is the answer!

Beyond the basic recipe, there are so many ways to customize it to your liking. Feeling adventurous? Try adding some sautéed mushrooms and onions for an earthy depth of flavor. A sprinkle of smoked paprika or a dash of hot sauce can add a subtle kick. For a vegetarian option, simply omit the ham and add some roasted vegetables like broccoli, cauliflower, or bell peppers. You could even stir in some spinach or kale for a boost of nutrients. The possibilities are endless!

When it comes to serving, this Cheesy Ham Potato Casserole is a complete meal on its own. However, it also pairs beautifully with a simple green salad or some steamed vegetables. A side of crusty bread is always a welcome addition for soaking up all that delicious cheesy sauce. For a truly decadent experience, try topping it with a dollop of sour cream or a sprinkle of fresh chives.

I’ve made this casserole countless times, and it’s always a hit. It’s one of those recipes that I know I can always rely on to deliver a comforting and satisfying meal. And honestly, the best part is seeing the smiles on people’s faces as they enjoy it.

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This Cheesy Ham Potato Casserole is a guaranteed winner.

I’m so excited for you to try this recipe! Once you do, I’d absolutely love to hear about your experience. Did you make any variations? What did your family think? Share your photos and comments – I can’t wait to see your creations! Let me know if you have any questions, too. I’m always happy to help. Happy cooking!