12 Delicious Ham and Potato Casserole Recipes for Comfort Food Lovers

You know those days when only a hearty, comforting dish will do? We’ve got you covered with 12 Delicious Ham and Potato Casserole Recipes that promise to warm your soul and satisfy your cravings. Perfect for busy weeknights or cozy weekend gatherings, these recipes are a must-try for any comfort food lover. Dive in and discover your next favorite meal!

Cheesy Ham and Potato Casserole

After a long day, nothing beats the comfort of a warm, cheesy casserole. I remember my grandma making this Cheesy Ham and Potato Casserole on chilly evenings, and now it’s my go-to dish for family gatherings. It’s hearty, delicious, and oh-so-easy to make!

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this)
• 4 cups peeled and diced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup shredded cheddar cheese (Sharp cheddar gives the best flavor punch)
• 1/2 cup heavy cream (This makes the dish extra creamy)
• 1/4 cup unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp garlic powder (A little goes a long way for flavor)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large pot, boil the diced potatoes in salted water until just tender, about 10 minutes. Drain well.
3. While the potatoes are boiling, melt the butter in a saucepan over medium heat and stir in the garlic powder.
4. Layer half of the potatoes in the prepared baking dish, followed by half of the ham and half of the cheese. Repeat the layers.
5. Pour the heavy cream evenly over the top, ensuring it seeps through the layers.
6. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 5 minutes before serving to allow it to set.

Digging into this casserole, you’ll love the creamy texture and the way the flavors meld together. Serve it with a crisp green salad for a complete meal that’s sure to comfort.

Slow Cooker Ham and Potato Casserole

Having a slow cooker has been a game-changer for my weeknight dinners, especially when I’m craving something hearty without the hassle. This Slow Cooker Ham and Potato Casserole is my go-to for those busy days, combining simplicity with comfort in every bite.

Ingredients

• 2 cups diced ham (I love using leftovers from Sunday dinner)
• 4 cups peeled and sliced potatoes (about 1/4 inch thick for even cooking)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
• 1/2 cup diced onion (yellow onions are my preference for their sweetness)
• 1 can (10.5 oz) cream of chicken soup (cream of mushroom works great too)
• 1/2 cup milk (whole milk makes it creamier)
• 1 tbsp butter (salted or unsalted, depending on your taste)
• 1/2 tsp black pepper (freshly ground if you have it)
• 1/4 tsp garlic powder (a little goes a long way)

Instructions

1. Grease the inside of your slow cooker with the butter to prevent sticking.
2. Layer half of the potatoes, ham, onions, and cheese in the slow cooker. Repeat the layers with the remaining ingredients.
3. In a small bowl, whisk together the cream of chicken soup, milk, black pepper, and garlic powder until smooth. Pour this mixture evenly over the layers in the slow cooker.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender. Tip: Resist the urge to stir during cooking to keep the layers intact.
5. Once done, let the casserole sit for 10 minutes before serving to allow it to set. Tip: This resting time makes it easier to serve.
6. Sprinkle with extra cheese if desired and serve warm. Tip: A dollop of sour cream on top adds a nice tangy contrast.

Mmm, the casserole comes out creamy with the potatoes perfectly tender and the ham adding a savory depth. It’s fantastic on its own or paired with a crisp green salad for a bit of freshness.

Healthy Ham and Sweet Potato Casserole

Finally, a dish that combines comfort with a healthy twist, perfect for those busy weeknights or a cozy weekend dinner. I stumbled upon this recipe when trying to use up leftover ham, and it’s become a family favorite ever since.

Ingredients

• 2 cups diced sweet potatoes (I love using the orange-fleshed ones for their natural sweetness)
• 1 cup diced ham (leftover holiday ham works wonders here)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup milk (whole milk makes it creamier, but any works)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced sweet potatoes and sauté until they start to soften, about 5 minutes. Tip: Covering the skillet helps them cook faster.
3. Add the diced ham to the skillet and continue to sauté for another 3 minutes, until the ham is slightly browned.
4. Transfer the sweet potato and ham mixture to the prepared baking dish. Sprinkle evenly with garlic powder, salt, and pepper.
5. Pour the milk over the mixture, then top with shredded cheddar cheese. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Out of the oven, this casserole is a delightful mix of creamy, cheesy, and slightly sweet flavors. Serve it with a side of steamed greens for a balanced meal, or enjoy it as is for a comforting solo dish.

Ham and Potato Casserole with a Crunchy Topping

Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly when this Ham and Potato Casserole with a Crunchy Topping comes to the rescue in my kitchen. It’s a dish that feels like a warm hug, with layers of flavor and texture that everyone at my table adores.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, but deli ham works just fine)
• 4 cups peeled and thinly sliced potatoes (Yukon Golds are my go-to for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 cup sour cream (full-fat for creaminess, but light works too)
• 1/4 cup whole milk (I’ve found that whole milk makes the sauce richer)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1/2 cup crushed cornflakes (for that irresistible crunchy topping)
• 1 tbsp melted butter (to mix with the cornflakes for extra crispiness)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the sliced potatoes, diced ham, cheddar cheese, sour cream, and milk until well combined. Season with salt and pepper.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: Letting it sit for 5 minutes before baking helps the flavors meld.
4. In a small bowl, combine the crushed cornflakes with melted butter until the flakes are evenly coated.
5. Sprinkle the cornflake mixture over the top of the casserole for a crunchy topping.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the topping is golden brown. Tip: Cover with foil if the topping browns too quickly.
7. Let the casserole stand for 10 minutes before serving to allow it to set. Tip: This makes it easier to cut into neat portions.

You’ll love the creamy interior contrasted with the crispy topping, making every bite a delightful experience. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to impress.

Gluten-Free Ham and Potato Casserole

Last weekend, I found myself craving something hearty yet simple to whip up for dinner. That’s when this gluten-free ham and potato casserole came to mind—a dish that’s as comforting as it is easy to make, perfect for those busy evenings.

Ingredients

• 2 cups diced ham (I love using leftovers from Sunday’s baked ham)
• 4 cups peeled and cubed potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/2 cup heavy cream (for that rich, creamy texture we all love)
• 2 tbsp butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large pot, boil the cubed potatoes in salted water until just tender, about 10 minutes. Drain well. Tip: Don’t overcook the potatoes; they’ll finish in the oven.
3. Layer the potatoes and diced ham in the prepared baking dish, seasoning each layer lightly with salt, pepper, and garlic powder.
4. Pour the heavy cream evenly over the top, then sprinkle with shredded cheddar cheese. Tip: Letting the cream reach room temperature before pouring helps it distribute more evenly.
5. Dot the top with small pieces of butter for extra richness. Tip: The butter will melt and create a deliciously golden crust.
6. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.

Fresh out of the oven, this casserole is a delightful mix of creamy, cheesy, and hearty. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Spicy Ham and Potato Casserole

Last weekend, I found myself staring into the fridge, wondering what to do with the leftover ham from Sunday dinner. That’s when this Spicy Ham and Potato Casserole was born—a dish that’s as comforting as it is easy to throw together.

Ingredients

• 2 cups diced ham (I love using the smoky kind for extra flavor)
• 4 cups thinly sliced potatoes (Yukon Golds are my go-to for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/2 cup heavy cream (this makes the casserole luxuriously creamy)
• 2 tbsp olive oil (extra virgin is my preference for its fruity notes)
• 1 tsp crushed red pepper flakes (adjust based on your heat tolerance)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. Layer the sliced potatoes evenly in the bottom of the dish, slightly overlapping them for a pretty presentation.
3. Sprinkle the diced ham over the potatoes, followed by the shredded cheddar cheese.
4. In a small bowl, whisk together the heavy cream, crushed red pepper flakes, salt, and black pepper. Pour this mixture evenly over the casserole.
5. Cover the dish with aluminum foil and bake for 45 minutes. This slow cooking allows the potatoes to become tender.
6. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Bubbly and golden straight from the oven, this casserole is a harmonious blend of spicy, smoky, and creamy. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Ham and Potato Casserole with Green Beans

Last weekend, I found myself staring into the fridge, pondering what to make with the leftover ham from Sunday dinner. That’s when this comforting Ham and Potato Casserole with Green Beans came to life—a dish that’s as hearty as it is easy to throw together.

Ingredients

• 2 cups diced ham (I love using the smoky kind for extra flavor)
• 3 cups peeled and cubed potatoes (Yukon Golds are my go-to for their buttery texture)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces (nothing beats the crunch of fresh beans)
• 1/2 cup heavy cream (room temperature blends better, trust me)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large bowl, toss the potatoes and green beans with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the potato and green bean mixture in the prepared baking dish, then scatter the diced ham on top.
4. Pour the heavy cream evenly over the mixture, then sprinkle with Parmesan cheese.
5. Bake for 45 minutes, or until the potatoes are tender and the top is golden brown. Tip: Cover with foil if the top browns too quickly.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the perfect texture.

Mmm, the first bite is always the best—creamy, smoky, and with just the right amount of crunch from the green beans. Serve it straight from the oven with a side of crusty bread to soak up all that delicious cream.

Easy Ham and Potato Casserole

Unbelievably, this Easy Ham and Potato Casserole has been my go-to comfort food for years, especially on those chilly evenings when I crave something hearty without spending hours in the kitchen. It’s a dish that reminds me of family gatherings, where the simplicity of ingredients comes together to create something truly magical.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, it adds a wonderful depth of flavor)
• 4 cups thinly sliced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best melt and flavor)
• 1/2 cup heavy cream (this makes the casserole luxuriously creamy)
• 1 tbsp extra virgin olive oil (my go-to for greasing the dish)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Layer half of the sliced potatoes at the bottom of the dish, followed by half of the diced ham and half of the shredded cheese. Repeat the layers once more.
3. In a small bowl, mix the heavy cream with garlic powder, salt, and pepper, then pour evenly over the layered ingredients. Tip: Letting the cream mixture sit for a minute helps the flavors meld.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil keeps the moisture in, ensuring the potatoes cook through perfectly.
5. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last few minutes to avoid over-browning.

The casserole comes out with a creamy interior, slightly crispy edges, and a rich, savory flavor that’s hard to resist. Serve it straight from the oven with a side of steamed green beans or a crisp salad for a complete meal that feels like a hug in a dish.

Ham and Potato Casserole with Cheese Sauce

Goodness, there’s nothing quite like the comfort of a warm, cheesy casserole to bring the family together. I remember my grandma whipping this up on chilly evenings, and now it’s my go-to for cozy nights in.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this)
• 4 cups peeled and cubed potatoes (Yukon Golds are my favorite for their buttery texture)
• 3 tbsp unsalted butter (always unsalted for better control of the dish’s saltiness)
• 3 tbsp all-purpose flour
• 2 cups whole milk (warmed up a bit to prevent curdling)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 tsp salt (I usually start with this and adjust after tasting)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1/4 tsp garlic powder (for that little extra something)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Spread the diced ham and cubed potatoes evenly in the prepared baking dish.
3. In a medium saucepan over medium heat, melt the butter. Tip: Keep the heat medium to avoid browning the butter too quickly.
4. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste.
5. Gradually whisk in the warm milk, ensuring no lumps form. Tip: Adding the milk slowly helps achieve a smoother sauce.
6. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
7. Remove the saucepan from heat and stir in the cheddar cheese, salt, pepper, and garlic powder until the cheese is fully melted and the sauce is smooth.
8. Pour the cheese sauce evenly over the ham and potatoes in the baking dish.
9. Bake uncovered for 45 minutes, or until the potatoes are tender and the top is bubbly and lightly golden. Tip: Let it sit for 5 minutes before serving for easier scooping.

Kindly note how the cheese sauce bubbles around the edges, creating a golden crust that’s irresistible. The ham adds a savory depth, while the potatoes soak up all that cheesy goodness, making every bite a delight. Serve it straight from the oven with a side of crisp green salad for a balanced meal.

Ham and Potato Casserole with Broccoli

Last week, I found myself staring into my fridge, wondering what to make with the leftover ham from Sunday dinner. That’s when this Ham and Potato Casserole with Broccoli was born—a comforting dish that’s as easy to make as it is delicious.

Ingredients

• 2 cups diced ham (I love using the leftovers from a honey-glazed ham for that extra sweetness)
• 3 cups peeled and diced potatoes (Yukon Golds are my go-to for their buttery texture)
• 2 cups chopped broccoli florets (fresh is best, but frozen works in a pinch)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup heavy cream (this makes the casserole luxuriously creamy)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, mix the diced ham, potatoes, and broccoli florets. Tip: Cutting the potatoes into even sizes ensures they cook uniformly.
3. Sprinkle the garlic powder, salt, and pepper over the mixture, then toss to coat evenly.
4. Transfer the mixture to the prepared baking dish and pour the heavy cream over the top. Tip: The cream should just coat the ingredients without drowning them.
5. Dot the top with small pieces of butter for added richness.
6. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil keeps the moisture in, helping the potatoes to cook through.
7. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for another 15 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

Kind of magical how this casserole turns out—creamy, cheesy, with just the right amount of crunch from the broccoli. Serve it with a side of crusty bread to soak up all that delicious sauce, or enjoy it as is for a hearty meal that feels like a hug in a dish.

Keto Ham and Potato Casserole

Great memories are often made around the dinner table, and this Keto Ham and Potato Casserole is no exception. I remember the first time I whipped this up for a family gathering; it was a hit, and now it’s a requested staple. Perfect for those cozy nights in or when you need a comforting dish that’s both satisfying and keto-friendly.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, but any diced ham will do)
• 4 cups cauliflower florets (a fantastic potato substitute that soaks up all the flavors)
• 1 cup heavy cream (the richer, the better in my book)
• 1 1/2 cups shredded cheddar cheese (I always go for sharp cheddar for that extra punch)
• 2 tbsp butter (unsalted is my preference, so I can control the saltiness)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the butter and sauté the cauliflower florets until they start to soften, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the diced ham to the skillet and cook for another 3 minutes, stirring occasionally.
4. Pour in the heavy cream and sprinkle the garlic powder, salt, and pepper over the mixture. Stir well to combine and let it simmer for 2 minutes. Tip: This is when the flavors start to meld beautifully.
5. Transfer the mixture to the prepared baking dish and top evenly with the shredded cheddar cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after 15 minutes to prevent over-browning.

This casserole comes out creamy, with the cauliflower perfectly tender and the ham adding a savory depth. The melted cheddar on top is the crowning glory. Serve it with a crisp green salad for a complete meal that’s sure to please.

Ham and Potato Casserole with a Twist

Yesterday, as I was rummaging through my fridge, I stumbled upon some leftover ham and a bag of potatoes that were begging to be used. That’s when I decided to whip up a comforting Ham and Potato Casserole with a Twist, a dish that’s become a staple in my household for its simplicity and heartiness.

Ingredients

• 2 cups diced ham (I love using the leftovers from Sunday’s dinner)
• 4 cups thinly sliced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar gives it a nice kick)
• 1/2 cup heavy cream (for that rich, creamy texture we all crave)
• 1 tbsp extra virgin olive oil (my go-to for greasing the pan)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Layer the sliced potatoes evenly at the bottom of the dish, seasoning lightly with salt, pepper, and a sprinkle of garlic powder.
3. Scatter the diced ham over the potatoes, then sprinkle half of the shredded cheddar cheese on top.
4. Repeat the layers once more, ending with a final layer of cheese.
5. Pour the heavy cream evenly over the top, allowing it to seep through the layers.
6. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly without drying out.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
8. Let the casserole sit for 5 minutes before serving. Tip: This resting time allows the layers to set, making it easier to slice.

The result is a beautifully layered casserole with tender potatoes, savory ham, and a creamy, cheesy sauce that binds it all together. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to comfort any soul.

Conclusion

Feast your eyes on these 12 mouthwatering ham and potato casserole recipes that promise to deliver comfort in every bite. Whether you’re craving something creamy, cheesy, or packed with veggies, this roundup has a dish for every taste. Don’t just drool over them—try one tonight! Share your favorite in the comments and spread the comfort by pinning this article for your fellow food lovers on Pinterest.