Ham and Potato Casserole

This ham and potato casserole transforms simple ingredients into a cozy, crowd-pleasing meal that's perfect for using up leftover ham. The layers of thinly sliced potatoes, savory ham, and creamy cheese sauce blend together into a comforting dish that reminds me of Sunday dinners growing up.

I first made this casserole after Easter when we had mountains of leftover ham. My family devoured it so quickly that it became our go-to recipe for busy weeknights and potluck gatherings.

Ingredients

• Russet potatoes: Chosen for their starchy texture that helps thicken the sauce
• Leftover ham: Provides smoky flavor and hearty protein
• Yellow onion: Adds subtle sweetness when baked
• Sharp cheddar cheese: Creates the perfect golden brown crust
• Cream of mushroom soup: Forms the creamy base for the sauce
• Whole milk: Helps thin the sauce to the right consistency
• Sour cream: Adds tanginess and richness to the sauce
• Garlic powder: Infuses flavor throughout without overpowering
• Paprika: Gives beautiful color and mild smoky notes
• Parmesan cheese: Creates an irresistible crusty topping

Step-by-Step Instructions

Prepare the Baking Dish:

Preheat your oven to a moderate 350°F to ensure even cooking. Thoroughly grease your baking dish using butter or cooking spray to prevent sticking especially around the edges where cheese tends to harden.

Create the First Layer:

Place half of your thinly sliced potatoes in an even layer covering the bottom of the dish. The slices should slightly overlap for structural integrity. Follow with half the onion slices distributed evenly then scatter half the ham cubes making sure every bite will contain some protein.

Add Cheese and Repeat Layers:

Sprinkle half the shredded cheddar evenly across the first layer allowing some to fall between the cracks. Repeat the entire layering process with remaining potatoes onions ham and cheese creating a sturdy casserole structure.

Prepare and Add the Sauce:

Whisk together the cream soup milk sour cream garlic powder salt and pepper until completely smooth with no lumps. The mixture should be pourable but not too thin. Slowly pour this over the entire casserole allowing it to seep down between all the layers.

Initial Baking Phase:

Cover tightly with foil to trap steam which helps cook the potatoes through without drying out the top. Bake for a full hour which gives time for the potatoes to become tender and for flavors to meld together.

Final Browning Phase:

Remove the foil shield then sprinkle paprika and Parmesan cheese across the top. Return to the oven uncovered to develop a golden brown crust with slightly crispy edges approximately 25 minutes.

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The cream of mushroom soup is truly the secret weapon in this recipe. My grandmother used to make this casserole for Sunday gatherings after church and she always insisted on using two types of cheddar cheese for more complex flavor.

Make Ahead Instructions

This casserole is perfect for planning ahead when entertaining or preparing for busy days. Assemble the entire dish following all steps except the final baking and store covered in the refrigerator for up to 24 hours. When ready to cook remove from the refrigerator 30 minutes before baking to take the chill off and add an extra 15 minutes to the covered baking time.

Variations To Try

Transform this recipe by experimenting with different proteins and flavors. Substitute the ham with cooked bacon turkey or chicken. The cream soup can be changed to cream of chicken or celery for a different flavor profile. For a more indulgent version mix some cream cheese into the sauce mixture or top with buttered breadcrumbs during the final baking stage for extra crunch.

What To Serve With Ham And Potato Casserole

Balance this rich casserole with something bright and fresh on the side. A simple green salad with vinaigrette dressing cuts through the creaminess perfectly. Steamed green vegetables like broccoli asparagus or green beans add color and nutrition. For a complete comfort food experience serve with warm dinner rolls or crusty bread for soaking up the delicious sauce.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute cheddar cheese with other varieties like mozzarella, gouda, or Monterey Jack to suit your taste.

→ How can I make the casserole gluten-free?

Use a gluten-free cream of mushroom soup or make your own using gluten-free flour as a thickener.

→ Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate it until ready to bake.

→ What other protein can I use instead of ham?

Cooked chicken, turkey, or even browned ground sausage are great alternatives to ham in this dish.

→ How can I add a crispy topping?

Mix breadcrumbs with melted butter and sprinkle over the top for a crunchier texture during the last 20 minutes of baking.