Holiday Ham and Potato Casserole

Holiday Ham and Potato Casserole

Small cubes of potato and pieces of cooked ham are folded into a creamy cheddar sauce, then baked in one dish beneath a melted, lightly browned cheese topping. Leftover holiday ham works well, but cooked ham steak can be used in the same amount.

The potatoes get a brief boil before assembly. They should be tender enough to eat but firm enough to hold their shape; the short, uncovered oven bake heats the casserole through and browns the cheese. It is not long enough to cook raw potato cubes.

Ingredients for Holiday Ham and Potato Casserole

• 2 lb russet or Yukon Gold potatoes, peeled if desired and cut into 1/2-inch cubes (900g)
• 2 cups cooked ham, cut into bite-size pieces (280g)
• 3 tablespoons unsalted butter (45g), plus a little for the dish if needed
• 1/2 cup finely diced yellow onion (80g)
• 3 tablespoons all-purpose flour (25g)
• 2 cups milk
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese, divided (225g)
• Up to 1/2 teaspoon kosher salt, to taste
• 1/4 teaspoon black pepper
• Optional: 1 to 2 tablespoons thinly sliced chives or green onions, for serving

Ham and cheddar both contribute salt, so taste the mixture before adding the full amount. Cheddar shredded from a block may melt more smoothly into the sauce.

How to Make Holiday Ham and Potato Casserole

1. Preheat and prepare: Heat the oven to 375°F (190°C). Lightly butter a 2 1/2- to 3-quart oval or similar casserole dish if needed. Cut the potatoes into evenly sized 1/2-inch cubes.
2. Precook the potatoes: Put the cubes in a large pot, cover with water, and bring to a gentle boil. Simmer, stirring gently once or twice. Start checking at about 6 minutes; drain after about 6 to 8 minutes, when a fork enters with slight resistance and the cubes still hold their shape. Let them release steam briefly in the colander.
3. Make the sauce: Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened. Whisk in the flour, then gradually whisk in the milk. Continue cooking and whisking until the sauce is smooth and thick enough to coat the back of a spoon.
4. Add the cheese, ham, and potatoes: Remove the pan from the heat. Stir in the sour cream, pepper, and about 1 1/2 cups of the cheddar just until the cheese melts. Gently fold in the potatoes and ham so the cubes stay intact. Taste, then add up to 1/2 teaspoon salt as needed.
5. Fill the dish: Spread the mixture evenly in the casserole dish and scatter the remaining cheddar over the top.
6. Bake uncovered: Bake for about 20 to 25 minutes, starting to check at 18 to 20 minutes. The center should be hot, the edges should bubble lightly, and the cheese should be melted with a few golden-brown spots. A shallower dish may brown sooner, so use those cues rather than extending the bake just for more color.
7. Rest: Let the casserole stand for about 10 minutes so the creamy filling settles before serving.

Why the Potatoes Are Precooked

Boiling the small cubes until just fork-tender lets them finish in the short oven bake without losing their shape. Drain them as soon as a fork meets slight resistance; cubes that crumble in the pot may turn mushy when folded into the sauce. Raw potatoes require a different, longer baking method, so do not skip the boil and use the same oven time.

How to Keep the Casserole Creamy, Not Watery

Let the drained potatoes release surface steam before mixing them with the sauce. Water clinging to the cubes can thin the filling. The sauce should coat a spoon before the potatoes and ham go in; add extra milk only if it is too thick to coat them.

Stir the cheddar in off the heat and stop once it has melted. Prolonged high heat can make a cheese sauce grainy.

Serving Suggestions

Serve the casserole warm with vegetables or a crisp salad, or include it in a brunch spread. Christmas honey garlic butter roasted carrots make a holiday side; Christmas Waldorf salad offers a cool, crisp contrast. Offer the optional chives or green onions at the table.

How to Store and Reheat

Cool leftovers promptly and refrigerate in an airtight container for up to about 3 days, particularly if the ham was already leftover. Reheat individual portions in the microwave, or cover a larger portion and warm it in a 350°F (175°C) oven until hot throughout. Uncover near the end if you want to refresh the cheese topping.

The casserole can be assembled ahead, covered, and refrigerated. A chilled casserole may need longer in the oven; check that the center is hot rather than relying on the original bake time.

Nutrition

Approximate nutrition per serving, based on 1/7 of the casserole: 425 calories, 22g protein, 24g fat, and 32g carbohydrates. Approximate nutrition per 100g: 140 calories, 7g protein, 8g fat, and 10g carbohydrates. Values vary with the ham and dairy used.