A cheesy ham and potato casserole is always welcome at any table!

Chase away the chills with this hearty casserole dinner that goes from the oven to the table in no time at all! Ham, potatoes, and peas are cooked in a creamy, cheesy sauce and then baked to bubbly perfection!

top view of cooked Cheesy Ham & Potato Casserole in the dish

Cheesy Ham and Potato Casserole

  • Cheesy Ham and Potato Casserole is a family favorite made with simple ingredients.
  • This meal is budget friendly and great for using up leftovers.
  • Prep in the morning and pop it in the oven for busy weeknights! Leftovers reheat well too!
  • Mix it up with extra veggies, perfect for picky eaters or for using up leftovers!
potatoes , broth , peas , milk , flour , butter , onion , cheddar , ham and seasonings with labels to make Cheesy Ham & Potato Casserole

Ingredients for Ham & Potato Casserole

Ham – You can use pre-cooked or leftover ham, or even sausage links or bacon bits.

Potatoes – Cut the potatoes into bite sized pieces or use a half potato & half sweet potato blend. Even hashbrowns will work.

Vegetables – Sweet peas are a classic addition, but you can use other veggies too. Try green beans, carrots, or diced tomatoes. Fresh broccoli, cauliflower, or zucchini also work great.

Cheese Sauce – The sauce is delicious with butter, chicken broth, and whole milk. I love ham with cheddar cheese but Monterey jack, or a Mexican cheese blend work well too. If you prefer, heavy cream can replace the milk, or you can use a can of cream of mushroom soup instead.

How to Make Ham & Potato Casserole

  1. Make the sauce with broth and milk. Once thickened, stir in cheese.
  2. Layer ½ the potatoes, ham and peas in a casserole dish. Repeat the layers and pour the cheese sauce over the top.
  3. Bake (per recipe below) until potatoes are tender, top with more cheese, and baked until the cheese is lightly browned.
  4. Let the casserole set for about 5 minutes before serving. Garnish with sour cream, salsa, or ketchup, if desired.

What Goes with Ham & Potato Casserole?

All the meat, veggies, and starch are in this delish one-dish, so serve a simple salad like this bright and tangy beet salad, or a classic wedge salad. For breakfast, add a side of fluffy scrambled eggs, and homemade biscuits.

plated Cheesy Ham & Potato Casserole

Storing Ham & Potato Casserole

  • Keep leftover ham and potato casserole covered in the refrigerator for up to 4 days. Portions can be frozen in freezer-safe containers for up to 1 month. Thaw overnight and reheat in the microwave.
  • Turn leftover cheesy ham and potato casserole into a hearty soup for the slow cooker by mixing it with extra broth and milk, just like this tasty ham & potato crockpot soup.

More Ham Casserole Recipes

Did you enjoy this ham and potato casserole? Be sure to leave a comment and rating below!

top view of cooked Cheesy Ham & Potato Casserole in the dish
4.94 from 115 votes↑ Click stars to rate now!
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Cheesy Ham and Potato Casserole

This ham and potato casserole is a delicious and very simple dinner! It will be hard to resist ham and potatoes smothered in a homemade cheesy sauce!
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8



  • 3 tablespoons butter
  • 3 ½ tablespoons flour
  • 1 small onion
  • ¾ cup milk
  • 1 cup low sodium chicken broth
  • 1 teaspoon salt or more to taste
  • ½ teaspoon pepper
  • 1 cup sharp cheddar shredded


  • 3 pounds potatoes peeled and diced
  • 2 cups ham diced
  • 2 cups frozen peas defrosted
  • 1 ½ cup sharp cheddar cheese or to taste


  • Preheat oven to 400°F.
  • Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
  • Pour in chicken broth and milk gradually. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese. Season with salt and pepper.
  • Place ½ of the potatoes in a 3 qt pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
  • Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese, and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.


This casserole will keep in an airtight container in the refrigerator for up to 4 days and will keep in the freezer for 1 month. 
4.94 from 115 votes

Nutrition Information

Calories: 462 | Carbohydrates: 42g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 999mg | Potassium: 1012mg | Fiber: 5g | Sugar: 5g | Vitamin A: 808IU | Vitamin C: 25mg | Calcium: 318mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Cheesy Ham & Potato Casserole in the dish and plated with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi Holly,
    Love your recipes and have tried quite a few.
    Can this one be made in a slow cooker prior to finishing off in the oven.

    1. I have not tried this recipe in the slow cooker Steve so I can’t say for sure. Dairy does not hold up very well in the slow cooker so I don’t know how well it would work and I would use a can of cream of mushroom soup instead. If you try it I would love to hear how it turns out!

    1. I haven’t tried it so I can’t say for sure Deborah, but other readers have with great success. If you try it I would love to hear how it turns out!

  2. Made this for dinner last night using cheddar gruyere, it was the only block of cheese I had. This was easy to put together and so delicious! I took more than the full time of 50 mins+20 mins, but it’s only because I cut the potatoes a bit bigger than the dice that’s noted in the recipe and shown in the photos, and I didn’t mind the extra wait. Definitely comfort food worth making!5 stars

  3. This is delicious! I had some French fried onions so threw them on top and that was also good. But it will be delicious without them too! Will definitely make again.4 stars

  4. Yummy! I just made this for breakfast and it was amazing. I added a packet of Sazón Goya to my cheese sauce to become more delicious….5 stars

  5. So good! I scalloped my potatoes, and took the liquid off the heat before it could thicken, so that it would do its thing in the casserole. Baked 50 min. Turned out excellent. I love your recipes!5 stars

  6. I made this exact except I was out of milk and used cream. I had surprise dinner guests who found this fabulous.5 stars

  7. Question: Looks like a great recipe. Can this be assembled ahead of time and refrigerated until time to bake?

    1. I think that should work just fine. You might need to take it out of the fridge for about 30 min before baking or slightly increase baking time if the dish is cold.

  8. I just made this for lunch and it was fantastic. I added a packet of Sazón Goya to my cheese sauce (I’ve been putting this stuff in EVERYTHING lately) and it added a wonderful flavor to make it just a tad different.5 stars

  9. I made this according to the recipe instructions, times, temperatures, etc. The potatoes were significantly undercooked. I added 45 minutes at 350 which solved the problem of getting the potatoes to soft and cooked, not crunchy, but it delayed the rest of the meal. The idea of the recipe makes good sense. If I were to make this again, I would strongly consider parboiling the potatoes, that is, boiling the diced potatoes for 10 minutes or so before using them to build the casserole, then putting the whole thing in the oven.3 stars

    1. Glad you enjoyed it Kevin. The recipe bakes at 400 for 45-50 minutes, then another 15-20 minutes in the final step. Were your potatoes cut to ½ pieces?

  10. Love this! I used left over spiral ham, 2 1/2 cups. I swapped 2 tablespoons of milk for heavy cream. While making the cheese sauce I added a few shakes of garlic powder, cayenne and sweet paprika. It took a good 10 minutes for my sauce to thicken. Used some shallot along with the onions. I baked for the full 50 minutes covered and it definitely needed an extra 20 for the potatoes to soften to our liking. We added a little salt once we dished up. Really liked the easy nature of this dish and terrific flavor! I can’t wait to eat the leftovers!5 stars

    1. In the final step, it is baked for 45-50 minutes, plus an additional 15-20 minutes. Glad you loved it Cheryl!

  11. I noticed only after putting it in the oven that the salt and pepper are listed in ingredients but are not in the directions. I will be salting it when it comes out before putting on the cheese.4 stars

  12. My 12 year old grandson made this two nights ago for dinner with a little help from grandma. He picked the recipe and did everything except peel and dice the potatoes. We did omit the peas as he doesn’t really care for them. We absolutely loved the casserole and will definitely make again. He cannot wait to try more of your recipes. Thanks for sharing.5 stars