Cheesy Ham Potato Bake

This cheesy ham potato casserole brings together tender potatoes and savory ham in a rich, creamy sauce that melts with cheddar goodness. It is perfect for a comforting family meal or a potluck dish that will have everyone asking for seconds.

I first made this during a hectic weeknight and was amazed how quickly it pulled together. Now it is one of our family’s favorite go to meals especially when we want something filling without much fuss.

Ingredients

• Two pounds of potatoes: diced, the base of the dish providing softness and heartiness, Russet or Yukon Gold work best for creamy texture
• Half a yellow onion: diced, adds sweetness and depth, pick firm and fresh onions without soft spots
• Ten point four ounces cream of chicken soup: creates a savory creamy sauce, opt for condensed for best thickness
• Ten point four ounces cheddar cheese soup: enhances cheesiness and flavor, choose high quality for richness
• Two cups diced ham: brings smoky saltiness and protein, use leftover cooked ham or quality deli ham
• Half a cup sour cream: lends tang and creaminess, full fat tastes best
• One cup shredded cheddar cheese: tops the casserole with melty sharpness, freshly shredded beats pre shredded
• Salt and black pepper: to taste, essential seasonings for balance and flavor enhancement

Instructions

Scoop everything Into The Bowl:

In a large mixing bowl, combine diced potatoes, diced onion, cream of chicken soup, cheddar cheese soup, sour cream, and the diced ham. Generously season with salt and black pepper to taste. Mix all ingredients thoroughly until the potatoes and ham are evenly coated with the creamy mixture.

Fill The Baking Dish:

Transfer this well mixed potato and ham mixture into a 7 by 13 inch baking dish, spreading it out evenly to ensure consistent cooking and browning.

Add Cheese Layer And Bake:

Sprinkle the shredded cheddar cheese evenly across the top of the potato mixture. Place the dish into a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius. Bake uncovered for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork and the cheese has bubbled and turned golden in spots.

Serve And Enjoy:

Remove the casserole from the oven and let it rest for a few minutes before serving hot. This helps the sauce thicken slightly for better texture when plated.

One of my favorite parts of this recipe is the combination of the two cheese soups along with shredded cheddar on top. It creates layers of cheesy flavor that melt beautifully together and brings back fond memories of cozy family dinners on chilly nights.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to three days. Reheat in the oven covered with foil to prevent drying out or gently in the microwave. This casserole can also be frozen before baking in a freezer safe dish for up to two months and baked from frozen, adding extra cooking time until hot and bubbly.

Ingredient Substitutions

Use cream of mushroom soup instead of cream of chicken for a milder flavor or for a vegetarian version omit ham and double the vegetables like mushrooms or broccoli. Swap sour cream for Greek yogurt for a slightly tangier but healthier option. If cheddar cheese is not available, Monterey Jack or Colby cheese can provide a similar melting texture.

Serving Suggestions

Serve this casserole with a fresh crisp green salad to balance the richness. Steamed green beans or roasted carrots complement the creamy cheesy potatoes well and a slice of crusty bread or warm dinner rolls helps soak up any leftover sauce.

This casserole is a reliable crowd pleasing comfort meal that reheats well and makes great leftovers.

Your Recipe Questions Answered

→ What type of potatoes work best?

Waxy or Yukon Gold potatoes hold their shape well and provide a creamy texture after baking.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the mixture in advance and refrigerate it before baking for convenience.

→ How do I ensure the casserole is fully cooked?

Bake until the potatoes are fork-tender and the top is golden and bubbly, about 45-55 minutes.

→ What can I use instead of cream of chicken soup?

Substitute with homemade or canned cream soups like mushroom or celery for varied flavors.

→ Is this dish suitable for beginner cooks?

Yes, simple mixing and baking make this dish beginner-friendly and easy to follow.