Use up any leftover Christmas or Easter ham in this simple, delicious ham and potato dish! It’s ideal for a weekday meal or a post-holiday brunch. My family eagerly anticipates this time-honored pairing.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 1 1/2-quart caserole |
Ingredients
- 6 small potatoes, peeled and cut into 1/2-inch cubes
- 7 tablespoons butter, divided
- ⅔ pound leftover cooked ham, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded Cheddar cheese
- ¼ cup bread crumbs
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
- When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
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- Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
- Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
- Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
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- Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
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- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
- Serve hot and enjoy!
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- Cook time will depend on the size of your potatoes. When cutting them, try to make the cubes as uniform as possible for best results.
Reviews
I loved that you can make a casserole to please even the finicky eaters in your family. My granddaughter asked if we could have it the next day, so of course I served this with green beans and squash. She ate seconds again. I did doctor it with more spices like Tony Checere’s and garlic powder, but I mainly stuck to your recipe. I had enough for 2 meals and they were both enjoyable.
My only changes were I added diced jalapenos and celery along with the onion.
Had left-over Easter ham in the fridge. Needed to use it. Went on-line, found this recipe. Easy, delicious, and one of those G0-To’s that I will do again, for sure. Need to allow the sauce to thicken a bit longer, though, before pouring it over the ham/potatoes/onion mixture.
Very easy and fast to make. Make sure you have all your ingredients ready!
What a great way to use leftover Easter ham to make a delicious meal. My family of four ate the whole pan. It was a quick and easy to make meal.
The family loved it, which means NO leftovers. Diced 6 golden potatoes into 1/4 inch cubes, shredded cheddar cheese, and sweated the onions while the potatoes boiled. Also added diced green peppers for color. Next time I’ll add steamed broccoli. This recipe is worth saving.
I thought this was really good. Had a nice flavor and will definitely make again.
I added Gruyère cheese with the cheddar and a little tarragon . No bread crumbs since I’m gluten intolerant. This was sooo good! Ty
I wasn’t sure how much I would like this as I’m not a big fan of dishes made with leftover ham, but I loved it, as did my finicky husband. Thank you. I do have one complaint though, your prep time is WAY off. Peeling and cutting up potatoes into half inch squares, finely cutting up an onion, cutting ham into half inch squares, not to mention the cooking of the potatoes, onion etc. The preparation of the cheese sauce before putting everything into a casserole dish. All that is prep time before baking. It takes much, much longer than 15 minutes.
This is such an easy and delicious week night meal. I have made it twice now and cut the recipe in half because it’s just my husband and me. Also I’ve used left over deli ham off the bone and I think I like that better than chunks of ham. Husband didn’t like the bread crumbs on top though. Thanks for the recipe!
I followed the recipe but did make it in a bit different order to allow for the one pot idea. I used my dutch oven – cooked the onions up in the butter then added 3 cups of chicken stock (vs. milk) and then the ham and cubed potatoes. Once the potatoes were cooked – drained reserving the 1 1/2 c of the broth – added the flour to thicken sauce and then the cheese. Put potatoes and ham back into the dutch oven – covered with the sauce and baked according to the recipe. Fantastic.
With the exception of cheating and using frozen potato cubes that were thawed I followed the recipe to a T. It was fantastic. 2 of us darned near finished the whole thing in one sitting.
Delicious and had leftovers. If I had Campbell’s cherse soup it probably would have worked and been quicker.
It taste just like my grandma’s ham and potatoes! We loved it! The only thing I did differently is add just a pinch of salt and dash of pepper in the flour and butter before adding milk. Great recipe! Thank you!
NOT a one-pot meal. Four separate pots are needed: 1) boil potatoes 2) sautee 3) make cheese sauce 4) bake in 9×9 dish. More labor-intensive than it seems. Flavor was a bit heavy (lots of butter) yet a little basic. Needs some additional spices, perhaps paprika? Also, I would broil for the last 5 minutes in the oven to brown the breakcrumbs a bit.
Everyone loved it!! Didn’t do exact measurements, but still turned out great! I used Colby jack cheese and seasoned salt ( what I had on hand). I didn’t use bread crumbs. Had to cook a little longer to brown on top. I definitely recommend this, even had leftovers.
I’m not a huge fan of ham, but I loved this! I didn’t have bread crumbs, but I did have cheese and garlic croutons, so that’s what I put on top. I’m wondering if this dish could be made ahead, frozen, and successfully baked at a later date?
Came out great! The family loved it.
I made this as written and it was a hit with my family, aged 4 to 71. It’s refreshing to find a casserole that does not call for canned soup.
This was delicious. Family enjoyed as well. Made it as directed, with the exception of substituting crushed croutons for breadcrumbs , and it came out perfectly.
I had less than a full cup of milk but i didn’t have time to run to the store so i just continued with the recipe. I messed up and made the “cheese sauce” first, but i just took it off the heat while doing the onions and ham. It was a very thick sauce to “pour” over the casserole but i “placed” it gently over the casserole and baked it. I laughed while serving it to my family thinking we would have to run out for a pizza but it tasted really good! They liked it! I can’t wait to try it again with enough milk!