Southern Living Ham and Potato Casserole scooped out onto plates to serve — Photo:
Victor Protasio, Food Stylist: Margaret Dickey

Active Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

Two classic comfort foods find a home together in this ham and potato casserole. This dish is cheesy and slightly sharp from the cheese sauce and dry mustard, but it's ultra creamy from a quick cheese sauce seasoned with onions and garlic.

It's also versatile, and you can adapt the potatoes, meat, and seasoning you use. We designed this to be great for leftovers, such as after the holidays when your ham isn't quite finished and you're looking for a way to use it up and not waste it. But the truth is, this would also make a great breakfast or brunch meal any day of the week or any time of the year.

Learn how to make ham and potato casserole, and grab the hot sauce. You're going to want to shake things up with this dish!

Ingredients for Ham And Potato Casserole

Here's what you'll need for this ham and potato casserole:

Frozen diced hash browns: These petite cuts cook quickly and have enough bite to really make this casserole substantial. You could substitute with shredded hash browns if you prefer, or chop your own fresh potatoes.
Cubed ham: Buy the pre-packaged cube ham, or use leftover ham if you have it.
Unsalted butter: For cooking the onions and garlic and blooming the spices.
Chopped yellow onion: Adds a backbone of flavor to the casserole.
Minced garlic: Gives this casserole solid flavor depth.
All-purpose flour: Helps to make the sauce thick and creamy once the milk is added.
Dry mustard: Provides a nice punch against the rich potatoes and salty ham.
Paprika: Lends a subtle smokiness to the dish.
Whole milk: You want a higher fat milk here so that the cheese sauce is rich and creamy. Don't use skim or low-fat.
Kosher salt and black pepper: For seasoning.
Sharp Cheddar cheese: Use your favorite brand, or substitute with another kind if you prefer.
Scallions or fresh chives: A final bit of freshness on top that contrasts nicely with the rest of the dish. One Test Kitchen pro said it lends the final casserole a subtle "sour cream-and-onion flavor."

Southern Living Ham and Potato Casserole ingredients — Victor Protasio, Food Stylist: Margaret Dickey

How To Make Ham and Potato Casserole

So that this casserole is weeknight accessible, we keep things speedy and easy. Here's the outline of the process; the full recipe is further below:

Prepare the potatoes: Make sure the potatoes are thawed, drained, and dry so you don't accidentally make the final dish watery. Mix the potatoes with the ham.
Make the sauce: First, cook onions in melted butter. Add garlic, then the spices. Stir in the flour, and cook to coat all the pieces. Whisk in the milk, stirring constantly to break up any lumps and make the sauce smooth. Add salt and pepper, and remove the dish from the heat before adding the cheese and stirring to melt.
Assemble the casserole: Mix some of the cheese sauce with the potato mixture, and spoon it into a casserole dish coated with cooking spray. Finish by adding the remaining sauce over the potato mixture.
Bake: Cook the casserole in a 350°F oven until bubbly and golden brown. Let cool slightly before adding the scallions or chives and serving.

Tips for the Best Ham and Potato Casserole

The Southern Living Test Kitchen designed this ham and potato casserole to be easy, easy, easy, so they're sharing a few tips to help along the way:

DIY if you want: Using packaged cubed ham and the frozen potatoes are shortcuts, but you could cut up your own ham and even your own potatoes if you have the time.
Prevent messes: Place the baking dish on a foil-lined baking sheet if you're worried about overflow. Ours didn't spill, but shallow dishes might cause a bubble over.
Prep the potatoes: It’s important to make sure the potatoes are well thawed, drained, and patted dry to eliminate excess moisture.

How To Store Ham and Potato Casserole

Ham and potato casserole makes great leftovers. Move any to an airtight container, and store in the fridge for up to 1 week. Reheat in the microwave or oven until warmed through.

Can You Make This Casserole Ahead of Time?

Store the assembled but unbaked casserole, covered, in the fridge for up to 3 days. Let come to room temperature, and then bake as directed.

Substitutions for Ham and Potato Casserole

You can use two pounds of fresh russet potatoes instead of frozen hash browns. Peel and cut them into 1/3- to 1/2-inch cubes, and proceed with the recipe.

Of course, feel free to use any leftover holiday ham you might have on hand. This is a simple and great way to stretch that final bit of ham into another family-friendly meal.

How To Serve Ham and Potato Casserole

Ham and potato casserole could be a main dish, served with simple vegetables like roasted broccoli or Romaine salad with oranges and radishes. It can also be a side dish and is great with rotisserie chicken or in place of mashed potatoes for these Mississippi Pork Chops.

Ingredients

Cooking spray
1 (32-oz.) pkg. frozen diced hash browns (such as Ore-Ida), thawed (about 6 cups)
1 (8-oz.) pkg. cubed ham (about 1 1/2 cups)
2 Tbsp. unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 Tbsp. minced garlic (about 3 medium cloves)
3 Tbsp. all-purpose flour
1 tsp. dry mustard
1/2 tsp. paprika
2 cups whole milk
1 tsp. kosher salt
1/4 tsp. black pepper
6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups)
1/4 cup thinly sliced scallions or 2 tablespoons thinly sliced fresh chives, for garnish

Directions

Prepare baking dish, and thaw hash browns:

Preheat oven to 350°F. Coat a 2-quart (11- x 7-inch) baking dish with cooking spray; set aside. If thawed hash browns have excess moisture, pat dry with paper towels.

Victor Protasio, Food Stylist: Margaret Dickey
Combine ham and hash browns:

Toss together hash browns and ham in a large bowl; set aside.

Victor Protasio, Food Stylist: Margaret Dickey
Cook onions and garlic:

Melt butter in a medium saucepan over medium. Add onion, and cook, stirring often, until softened, 4 to 5 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.

Victor Protasio, Food Stylist: Margaret Dickey
Add seasonings:

Stir in flour, mustard, and paprika; cook, stirring constantly, until flour mixture coats onion, about 1 minute.

Victor Protasio, Food Stylist: Margaret Dickey
Make cheese sauce:

Gradually add milk, whisking constantly, until smooth.

Victor Protasio, Food Stylist: Margaret Dickey

Cook, whisking often, until thickened, 3 to 4 minutes. Whisk in salt and pepper.

Victor Protasio, Food Stylist: Margaret Dickey

Remove from heat, and add Cheddar, about 1/4 cup at a time, and whisk until melted, about 1 minute.
Combine sauce and hash brown mixture:

Pour half of milk mixture into bowl with hash browns and ham; stir until evenly coated.

Victor Protasio, Food Stylist: Margaret Dickey

Spoon hash brown mixture evenly into prepared baking dish. Pour remaining half of milk mixture evenly over hash brown mixture.

Victor Protasio, Food Stylist: Margaret Dickey
Bake casserole:

Bake in preheated oven until hash browns in center of baking dish are fork-tender and top is browned, 45 to 50 minutes. Let cool 10 minutes before serving.

Victor Protasio, Food Stylist: Margaret Dickey
Garnish, and serve:

Sprinkle with scallions or chives, and serve hot.

Victor Protasio, Food Stylist: Margaret Dickey