A Step By Step Guide To Making Mom’s Cheesy Ham And Potato Casserole

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Mom’s Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Mom’s Cheesy Ham and Potato Casserole Recipe

Do you have one meal that was your favorite as a kid? Our Mom’s version of Cheesy Ham and Potatoes is mine. I think it should be called the best cheesy ham and potato casserole.

This meal is hearty. It warms you up on a cold winter day.  Kids love it. It’s versatile – use whatever kind of potatoes, cheese, ham or smoked sausage you have on hand. It’s the kind of meal you can make ahead and refrigerate or freeze for later. Any new mom or friend who has lost a loved one will be comforted just eating this home-cooked meal.

Our mom traditionally made this with leftover baked ham after the holidays. What a great way to re-purpose leftovers to create a whole new meal. In all honesty, it would be an amazing option for the main course at Christmas or Easter.

Looking for ham baked ham recipes? We’ve got you covered. Try our Crock Pot 3 Ingredient Spiral Ham, Cranberry Glazed Ham in the Instant Pot, and Brown Sugar Mustard Glazed Ham in the Slow Cooker. This Ham and Cheese Pasta Bake from Farmwife Cooks looks delicious too.

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

How to Make Layered Ham and Potato Casserole:

Step By Step Instructions

  1. Boil cubed potatoes in salted water; drain.
  2. In a saucepan, mix butter and flour; add milk and both cheeses, stirring constantly until the cheese melts and the sauce thickens. Add black pepper (salt is optional).
  3. Preheat oven to 350 degrees F. Prepare 2 quart dish or casserole dish with nonstick cooking spray.
  4. Layer potatoes, cubed ham and cheese sauce; mix gently.
  5. Bake for 30 minutes until hot and bubbly.

Storage Instructions

Let leftovers cool completely. Place in an airtight container. Store in the fridge for up to a week.

For the full cheesy ham and potatoes recipe, scroll to the bottom of this post.

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Recipe FAQs

  • This is the best ever Cheesy Ham and Potato Casserole.  Growing up, Mom made this often, and it was hands down my favorite meal.
  • This is the perfect way to use leftover ham like Crock Pot 3 Ingredient Spiral Ham, Cranberry Glazed Ham in the Instant Pot, and Brown Sugar Mustard Glazed Ham in the Slow Cooker.
  • Looking for a meal to take a sick friend or new mom? Cheesy Ham and Potato Casserole is our favorite recipe to share with friends.  Prepare as the recipe states, and cover tightly with foil. Then deliver it with the instructions on how to bake written on the foil.
  • You could swap out the ham for smoked sausage for a whole new recipe.  Try our version in the slow cooker.
  • The cheeses in this recipe are easily modified based on what you have in the cabinet.  Use pre-shredded or blocks of cheese, cheddar, Colby, mozzarella – you name it, it will most likely be delicious.
Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Recipe Variations

  • For a creamy cheese sauce, add sour cream or a can of cream of chicken soup.
  • Diced onions are always a tasty addition.
  • I prefer sharp cheddar cheese but any variety of cheese will work.
  • I’ve used all sorts of different varieties of potatoes but Yukon gold potatoes are the best.
  • Garnish with fresh parsley, if desired.
Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Keep a shortlist of these leftover ham recipes:

How do you reheat potato cheese casserole?

If the casserole is in an oven-proof dish, place the dish in the oven at 350 F until hot. I often cover my dish with aluminum foil. It can also be reheated in a microwave-safe dish.

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.
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5 from 1 vote

Mom’s Cheesy Ham and Potato Casserole

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Entree, Main Course
Cuisine: American
Keyword: Cheesy Ham and Potato Casserole, Cheesy Ham and Potatoes, Cheesy Scalloped Potato and Ham Casserole, Mom’s Cheesy Ham and Potato Casserole
Servings: 6 people
Calories: 162kcal
Author: Barbara

Ingredients

  • 6 cups potatoes, washed, cooked and drained
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/2 cups milk
  • 1/2 pound Velveeta or cheese melt
  • 1 cup cheddar cheese
  • 1/8 teaspoon black pepper
  • 2 cups ham, cubed
  • paprika

Instructions

  • Preheat oven to 350 degrees F. Spray a 2 quart baking dish with nonstick cooking spray.
  • Cook the cubed potatoes in boiling, salted water until fork tender; drain well.
  • In a saucepan, melt butter over medium heat; add flour, and stir for 1 minute.
  • Slowly add milk while whisking constantly.
  • Add cubed Velveeta and cubed or shredded cheddar cheese, stirring constantly until the cheese is melted and the sauce thickens. Add black pepper and stir.
  • In the prepared dish, layer cooked potatoes, cubed ham and cheese sauce in several layers. Stir lightly if needed.
  • Sprinkle the top lightly with paprika if desired.
  • Bake for 25 to 30 minutes or until bubbly and hot.

Notes

  • This is the best ever Cheesy Ham and Potato Casserole.  Growing up, Mom made this often, and it was hands down my favorite meal.
  • This is the perfect way to use leftover ham like Crock Pot 3 Ingredient Spiral Ham, Cranberry Glazed Ham in the Instant Pot, and Brown Sugar Mustard Glazed Ham in the Slow Cooker.
  • Looking for a meal to take a sick friend or new mom? Cheesy Ham and Potato Casserole is our favorite recipe to share with friends.  Prepare as the recipe states, and cover tightly with foil.
  • You could swap out the ham for smoked sausage for a whole new recipe.  Try our version in the slow cooker.
  • The cheeses in this recipe are easily modified based on what you have in the cabinet.  Use pre-shredded or blocks of cheese, cheddar, Colby, mozzarella—you name it, it will most likely be delicious.
  • The nutritional information is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Calories: 162kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 884mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 41mg | Calcium: 25mg | Iron: 2mg

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are our own.

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5 Comments

  1. Can this be made ahead of time and frozen? If so, should do I bake it first before freezing or put in freezer before it is baked?

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