This Cheesy Ham and Potato Casserole Is a Breakfast of Champions—And It’s So Easy To Make

Who doesn’t love a bubbling, golden-brown casserole fresh from the oven? And when that casserole is packed with creamy potatoes, sharp cheddar cheese and savory bites of ham, you know you’re in for a meal that hugs you from the inside out. This cheesy ham and potato casserole is the definition of comfort food—warm, creamy and loaded with flavor. Even better? It’s incredibly easy to throw together in 10 minutes, making it the perfect dish for any time of day (yes, even dinner).

What is ham and potato casserole?

We’ve had our fair share of dinner casseroles, from Ree Drummond’s famous hamburger casserole to a Tex-Mex-inspired taco casserole. But what about one for the most important meal of the day? This ham and potato casserole does the trick. Think of it like ham and potato soup, but better. The combination of tender potatoes, rich cheese and perfectly seasoned ham creates a dish that’s equal parts nostalgic and indulgent. Plus, it’s a great way to use up leftover ham, requires minimal prep and bakes up beautifully in just over an hour. And did we mention it’s budget-friendly, so you can feed your crowd without breaking the bank.

So, what goes into this casserole? First, potatoes. Yukon Gold potatoes offer a creamy texture and rich flavor. But russet potatoes work too if that’s what you have on hand. Next, ham. If you don’t have leftover ham, a ham steak works well. Finally, cheddar cheese. Sharp cheddar gives the best punch of flavor, but feel free to mix in some mozzarella or Gruyère for extra cheesiness.

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Making the best cheesy ham and potato casserole

Don’t forget these key tips that make your casserole the star of the breakfast table:

• Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. A block of sharp cheddar will give you the best results.
• Don’t overcook the potatoes. Since they’ll continue cooking in the oven, parboil them just until slightly tender.
• Let it rest. Allowing the casserole to sit for about 10 minutes after baking helps everything set up for cleaner slices.

Can you make it ahead of time?

Yes! To prep ahead, assemble the casserole as directed but don’t bake it yet. Cover tightly with foil and store in the refrigerator overnight. When you’re ready to serve, bake it as directed, adding a few extra minutes since it will be cold from the fridge.

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Cheesy ham and potato casserole recipe

We love this easy and affordable recipe Budget Bytes, which adds a little Creole seasoning as well as fresh green onions for garnish.

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Ingredients:

• 2 lbs. Yukon gold potatoes
• 8 oz. ham steak
• 1 Tbs. cooking oil
• 2 Tbs. salted butter
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 3 Tbs. all-purpose flour
• ½ cup chicken broth
• 1½ cups whole milk
• 1½ tsp. salt, divided
• ¼ tsp. freshly cracked black pepper
• ¼ tsp. garlic powder
• ½ tsp. Creole seasoning (optional)
• 1 cup shredded sharp cheddar cheese, divided
• 2 green onions, sliced

Directions:

• Total Time: 50 minutes
• Yield: 6 servings

1. Preheat the oven to 375°F. Wash, peel and dice the potatoes, then add them to a large pot. Cover with water and add 1 tsp salt. Cover the pot and to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for four minutes. Then, drain them in a colander.
2. Meanwhile, dice the ham into small pieces. Add the drained potatoes to a lightly buttered 9×13-inch baking dish.
3. Heat cooking oil in a large nonstick skillet over medium heat. Then, add the diced ham to the skillet and cook, stirring often, until browned. Remove ham and add to the baking dish.
4. In the same skillet, add the butter, diced onion and minced garlic cloves. Sauté for two to three minutes, or until the onion is translucent.
5. Sprinkle the flour into the skillet, stir and cook for about two minutes. Next, slowly stir in the chicken broth and milk. Season the sauce with ½ tsp salt, black pepper, garlic powder and Creole seasoning.
6. Add ¼ cup of cheese to the skillet and stir until melted and the sauce is smooth. Then, pour the sauce over the potatoes and ham in the baking dish and carefully mix everything together. Sprinkle the remaining ¾ cup of cheese on top.
7. Bake for 25 to 30 minutes or until bubbly around the edges and the cheese is melted. Top with sliced green onions before serving.

How to store leftovers

Let your ham and potato casserole cool completely, then transfer leftovers to an airtight container. It will keep in the refrigerator for up to four days. To reheat, warm it in the oven at 350°F for about 15 minutes or microwave individual portions until heated through.