Ham and Potato Casserole is the ultimate comfort food — a creamy, cheesy, hearty bake that combines tender potatoes, savory ham, and a rich, velvety sauce, all topped with a buttery, crunchy cornflake crust. This recipe is a celebration of simple, wholesome ingredients that come together to create a dish that’s as satisfying as it is nostalgic. The magic begins with a combination of thinly sliced and shredded potatoes, which gives the casserole a wonderful texture — some pieces stay tender and distinct, while others melt into the creamy sauce, thickening it naturally. The ham adds a smoky, salty depth that pairs beautifully with the mild, creamy cheddar cheese and the rich, savory soups.
The brilliance of this casserole lies in the cornflake topping — a buttery, crunchy layer that provides a delightful contrast to the creamy, soft filling beneath. It’s the kind of dish that feels like a warm hug on a cold day, perfect for a family dinner, a potluck, or a comforting Sunday supper. With its simple ingredients and straightforward preparation, this Ham and Potato Casserole is a classic that never goes out of style.
Why You’ll Love This Recipe:
- Creamy, Cheesy, and Hearty: A rich, satisfying casserole that’s pure comfort.
- Simple and Wholesome: Made with pantry staples and leftover ham.
- Crunchy Cornflake Topping: A buttery, crisp finish that adds texture.
- Crowd-Pleasing: A guaranteed hit with family and friends.
- Great for Leftover Ham: A delicious way to use up holiday ham.
Ingredients:
For the Casserole:*
3 cups cubed cooked ham
8 medium gold potatoes (Yukon Gold or similar)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of onion soup
1 cup whole milk
1 cup shredded white cheddar cheese
1 cup shredded mild cheddar cheese
Salt and freshly ground black pepper, to taste
For the Topping:*
2 cups cornflakes
3 tablespoons unsalted butter, melted
Instructions:
Step 1: Preheat Oven and Prepare Dish*
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Make the Sauce*
In a large mixing bowl, whisk together the cream of chicken soup, cream of onion soup, milk, salt, and pepper until smooth and well combined.
Step 3: Prepare the Potatoes*
Peel the potatoes. Thinly slice 4 of the potatoes (about ¼-inch thick) and add them to the bowl with the soup mixture. Shred the remaining 2 potatoes using a box grater and add them to the bowl. Toss everything together until the potatoes are evenly coated with the sauce.
Step 4: Add the Ham*
Add the cubed ham to the bowl and stir to combine.
Step 5: Assemble the Casserole*
Spread the ham and potato mixture evenly into the prepared baking dish. Top with the shredded white cheddar and mild cheddar cheese.
Step 6: Make the Cornflake Topping*
In a small bowl, crush the cornflakes into coarse crumbs. Stir in the melted butter until the crumbs are evenly coated. Sprinkle the cornflake mixture evenly over the cheese layer.
Step 7: Bake*
Bake for 1 hour and 30 minutes, until the casserole is hot, bubbly, and the top is golden and crispy. If the top is browning too quickly, tent loosely with foil during the last 30 minutes.
Step 8: Rest and Serve*
Let the casserole cool for 10 minutes before serving.
Tips:
- Use Yukon Gold Potatoes: Yukon Golds have a creamy texture that holds up well in casseroles. Russets can also be used, but they may break down more.
- Shred and Slice: Combining both sliced and shredded potatoes gives the casserole a varied texture — some pieces stay firm, while others melt into the sauce.
- Don’t Overmix: Gently toss the potatoes with the sauce to avoid breaking them apart too much.
- Customize the Cheese: Use any combination of cheeses you like — sharp cheddar, Gruyère, or Monterey Jack all work beautifully.
- Add Vegetables: Stir in a cup of frozen peas, diced carrots, or chopped broccoli for extra color and nutrition.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F oven for 15-20 minutes, or in the microwave for individual portions.
- Freezer: This casserole freezes well for up to 2 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Assemble the casserole (without the cornflake topping) up to 24 hours in advance, cover, and refrigerate. Add the topping just before baking.
Ham and Potato Casserole is the epitome of comfort food — creamy, cheesy, and topped with a buttery, crunchy crust. Whether you’re using leftover ham or making it for a family dinner, it’s a dish that always satisfies. Enjoy!
