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Leftover Ham and Potato Casserole

Leftover ham and potato casserole layers Yukon Gold potatoes and cooked ham in a creamy cheddar sauce. Baked until bubbling and fork-tender, it’s finished with a 10-minute rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
resting 10 minutes
Total Time 1 hour 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 695
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 2 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 2 cups cooked ham diced
  • 1 yellow onion small, finely chopped
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Arrange half the potatoes in the baking dish in overlapping layers.
  4. Scatter half the ham over the potatoes.
  5. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat.
  6. Add the onion and cook for 4 to 5 minutes until softened.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually whisk in the milk, salt, and pepper.
  9. Simmer for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  10. Pour half the sauce over the potatoes and ham.
  11. Sprinkle with 3/4 cup cheese.
  12. Layer on the remaining potatoes and ham.
  13. Pour over the remaining sauce.
  14. Top with the remaining 1 1/4 cups cheese.
  15. Cover the dish tightly with foil and bake for 45 minutes.
  16. Uncover and bake for 15 to 20 minutes until the potatoes are fork-tender, the casserole is bubbling, and the center reaches 165°F.
  17. Rest the casserole for 10 minutes before serving.

Notes

For the smoothest sauce, whisk the milk in gradually. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.