Name: Ham, Potato, and Cheese Casserole
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 3 tbsp chopped green pepper ((optional)); 4 tbsp butter ((or other fat)); 2 tbsp flour; 2 cups milk; salt, to taste; pepper, to taste; 3 cups cooked ham, cubed; 3 cups cooked potatoes, cubed; 3/4 cup favorite cheese(s)

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Sometimes you just need comfort food, and this ham, potato, and cheese casserole recipe checks that box! It’s delicious, simple, and is ready to serve in less than an hour!!

Ham, potato, and cheese casserole on a white plate with a side of homemade french bread.

You know how sometimes you just have a craving for some good comfort food? This is one of my favorites.

Not only is this casserole delicious and easy to make, but it can also be a creative way to reimagine leftovers!

After holidays and special occasions, you may have some leftover ham, boiled potatoes, or baking potatoes sitting in your refrigerator. Throw it all into this casserole!

The result is a luxuriously warm, richly flavored, cheesy ham and potato meal that’s perfect for family lunches or special dinners with guests.

Ham, Potato, and Cheese Casserole Recipe

This ham, potato, and cheese casserole recipe is one of my favorite ways to use up leftover ham and potatoes.

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Ingredients

Ham – Any pork meat will do, but traditional ham adds a lot of flavor to this recipe. I use ham steaks from pigs we harvest. That said, Italian sausage is amazing in this recipe, too!

Potatoes – Baked potatoes and boiled potatoes work well here, so use what you have.

Cheese – We had a block of colby jack cheese from Azure Standard, so that’s what I used. But use your favorite cheese(s).

Peppers – These are optional, but add some color and a great flavor and texture. I pulled some green bell peppers and nadapeño sweet peppers from the garden before the frost hit.

Butter – Raw butter is full of nutrition and flavor, but you can use any fat that you have on hand. Rendered bacon grease and sausage grease works, too.

Flour – Use your favorite! I prefer unbleached and unenriched, or freshly milled whole wheat flour.

Milk – Raw milk is nutrient-dense and delicious. Use what you have, though.

Salt – Fine sea salt is best but you can also use coarse sea salt.

Pepper – Freshly ground black pepper is your best option.

Ham, potato, and cheese casserole with a fork in it.

Tools you may need

Large pot or Dutch oven

Casserole dish (not necessary if you use a Dutch oven to cook and bake in)

Large wooden spoon

Knife

Cutting board

Measuring cup

How to Make Ham, Potato, and Cheese Casserole

Fresh ham steaks in a glass dish with the fat cut off and pushed to the side.

Preheat your oven to 350℉ (180℃).

If you’re starting with uncooked ham, begin by trimming off any fat. Save the fat in a freezer bag so you can render it down for a delicious baking fat later! I usually add this kind of fat to my lard when I make a big batch of lard.

Cubed ham cooking in a large stainless steel pot.

If you’re using uncooked ham, cube it up and cook it in your pot or Dutch oven. If you’re using leftover cooked ham, cut it in bite-size pieces. Remove the ham to a separate bowl or dish when it’s done.

Diced green peppers cooking in a large stainless steel pot on a gas stove.

Add some butter to your pot and cook the peppers on medium-low heat for about 5 minutes until they are tender. Be careful not to let any of them burn.

Stainless steel pot on a gas stove with cooked green peppers, flour, and milk.

Then add the flour, stir to coat the peppers, and add your milk. Also, add salt and pepper to your personal taste. I start with about a half teaspoon of salt and a quarter teaspoon of pepper.

Woman stirring a stainless steel pot on a gas stove, and holding a wood spoon to show milk thickens to coat the back of a spoon.

Stir the pot over medium-low heat. Eventually the milk will start to bubble and will thicken up enough to coat the back of a spoon. As soon as it gets to that point, turn off the heat.

Woman adding cooked ham to a large stainless steel pot on a stove.

Add your cooked ham and stir to combine.

Woman adding cooked, diced potatoes to a large pot on the stove.

Then add the cooked, cubed potatoes and stir again so that all the ham and potatoes are coated in the sauce. Adjust the seasonings, if necessary.

Woman pouring ham and potato mixture into a white casserole dish.

Pour out the ham and potato mixture into a casserole dish for baking, unless you cooked your mixture in a Dutch oven. If you cooked your ham and potato mixture in a Dutch oven, just leave it alone.

Woman putting cheese on top of ham and potato mixture in a white casserole dish.

Add your favorite cheese(s) to top it off. It doesn’t matter if it’s shredded or sliced cheese because it all melts beautifully.

Bake at 350℉ (180℃) for 30 minutes until the cheese is melted and the edges are a golden brown.

Ham, potato and cheese casserole in a white casserole dish sitting on a gas stove.

For an extra-special touch, add a side of quick, homemade biscuits or french bread.

Storage

You can easily store your ham, potato, and cheese casserole in an airtight container in your refrigerator for several days.

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @rivers.family.farm.

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5 from 2 votes

Ham, Potato, and Cheese Casserole

This delicious and simple ham, potato, and cheese casserole recipe is a comfort food that will keep you warm and satisfied!

Prep Time5

Cook Time10

Bake Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: ham and vegetable casserole recipe, ham potato cheese casserole, healthy ham casserole recipe, leftover ham casserole recipe

Servings: 8 people

Author: Rebekah