This ham and potato casserole is bubbling with loads of flavor and cheesy goodness. It’s a great dish that can be enjoyed for breakfast, a weekend brunch or dinner.

A close-up image of a spoonful of creamy ham and potato casserole with peas and cheese, lifted from a baking dish.Photo byLittle Bit Recipes

Ham and potato casserole is quite possibly the ultimate comfort food. It is hearty, creamy and absolutely delicious. All the ingredients are easily sourced, and this casserole is the perfect way to use up any leftover ham.

Ingredients

• ½ pound russet potatoes peeled and diced
• 2 tablespoons butter divided
• 1 garlic clove minced
• 1 cup diced ham
• ½ cup frozen peas
• 1 tablespoon flour
• 1 cup milk
• ½ cup low-sodium chicken broth
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. Boil diced potatoes for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
3. In a large pan, melt 1 tablespoon of butter at medium heat. Cook the minced garlic for 1 minute.
4. Add cooked potatoes, diced ham, and frozen peas to the pan. Mix well and transfer to a 9x6-inch casserole dish.
5. In the same pan, melt the remaining butter, whisk in flour, then gradually add milk and chicken broth. Stir in black pepper and 1 cup of shredded cheddar cheese until smooth.
6. Pour cheese sauce over the potato mixture in the casserole dish. Top with remaining shredded cheddar cheese.
7. Bake for 10 to 15 minutes until bubbly and cheese is lightly browned.
8. Serve hot.

Hint: Transfer the ham and potato mixture to the casserole dish so you can use the same pan to make the cheese sauce. That way, you won't have to clean another pan. I didn't do that when I took the photos which is why it's not pictured that way.

Variations

• Use frozen hashbrowns. If you don’t have russet potatoes on hand, you can easily use frozen hashbrowns instead and this casserole will still taste amazing.
• Add vegetables. This casserole is a great one to add additional vegetables too. In addition to the peas, you can add in a handful of spinach, diced carrots, onions, bell peppers or mushrooms.
• Use different cheese. Cheddar cheese is great for this casserole, but you can also switch it up and use Pepper Jack, Swiss or Gruyere.
• Switch up the protein. In place of diced ham, you can use crumbled sausage, bacon or shredded chicken. It will change the flavor profile but use what you have on hand.
• Make into a loaded potato casserole. A loaded ham and potato casserole would include adding in bacon, sour cream, and topping with extra cheese and green onions.
• Make into a Southwestern Potato casserole. To really spice up this dish, add in black beans, corn, green chilis, cumin, cayenne pepper, Pepper Jack cheese and top with tortilla strips to give it a southwestern flare.

Tips

• Make sure you choose the right potato. This casserole was tested using russet potatoes and they hold up very well. In addition, Yukon Gold and red potatoes also have a profile for being sturdy potatoes.
• Boil potatoes. Boiling them will ensure they are tender and can bake evenly in the oven.
• Use a greased baking dish. Make sure to spray the dish with cooking spray so the casserole doesn’t stick to the bottom and can be easily removed when serving.
• Use pre-diced ham or leftover ham. You can get pre-diced ham in the meat section of any local grocery store. This casserole is also a great way to use up any leftover ham you might have from Easter or Christmas dinners.
• Use frozen peas. Make sure to use frozen peas as they will bake better than canned peas.
• Top with extra cheese before baking. Add additional shredded cheese before popping in the oven to guarantee a bubbly, cheesy casserole.
• Cover and bake. Cover the casserole with foil before baking so that the potatoes don’t dry out. In the last 10-15 minutes of baking, uncover the casserole to allow the top to lightly brown.

Storage

Transfer casserole into an airtight sealed container. Place in the refrigerator for 3-4 days.

If you wish to store leftovers longer, place cooled casserole in a freezer safe container or resealable freezer bag, removing as much air as possible before sealing. Label with the date and freeze promptly. The frozen casserole can be stored up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating thoroughly in the oven or microwave.