Easy ham and potato casserole with a creamy, milk-based sauce. Diced ham, thinly sliced potatoes, and caramelized onions with salt and pepper for a simple, delicious meal.
This ham and potato casserole is really easy to make and comes out creamy by mixing a little flour, butter, and milk. Grab a mandolin and thinly slice your potatoes (you don’t even have to peel them), and buy some pre-diced ham to take another shortcut.
6 Ingredients To Make Ham and Potato Casserole
- 6 Medium-sized Idaho/Russet Potatoes: I use medium-sized potatoes and keep the skins on. If you’re not a fan of potato skins, feel free to peel them. You can also use Yukon or red-skinned potatoes if that’s what you have on hand.
- 1 ½ Cups Pre-cooked Ham: Diced up! Any type of cooked ham will work. While ham is a classic, don’t be afraid to experiment with other proteins. Crumbled bacon, shredded chicken, or even sautéed mushrooms for a vegetarian option.
- 4 Tablespoons Butter: For sautéing the onions.
- ½ Cup Onion: Red, yellow, white—whatever you’ve got.
- 3 Tablespoons All-Purpose Flour: This is our thickening agent for the sauce. Just a few tablespoons are enough to get a creamy consistency.
- 1 Teaspoon Sea Salt and ½ teaspoon Freshly Ground Black Pepper: Adjust to your taste, but they’re essential for bringing out all the flavors.
- 2 ½ Cups Whole Milk: The creamy part of our sauce. If you’re looking to lighten things up, 2% milk can step in as a sub.
How To Make a Potato And Ham Casserole
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Ham and Potato Casserole Recipe
Easy ham and potato casserole with a creamy, milk-based sauce. Diced ham, thinly sliced potatoes, and caramelized onions with salt and pepper for a simple, delicious meal.
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Equipment
2-quart Baking Dish
Large Saucepan
Ingredients
- 6 russet potatoes medium-sized, washed
- 1 ½ cups precooked ham diced
- 4 tablespoons unsalted butter
- ½ cup red onion finely chopped
- 2 ½ cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prep the Oven & Dish: Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with non-stick cooking spray and set aside.
- Slice & Chop: Thinly slice 6 medium russet potatoes into ⅛-inch slices. Finely chop ½ cup red onion and set both aside.
- Sauté Onions: In a large saucepan over medium heat, melt 4 tablespoons unsalted butter. Add the chopped red onion and sauté for about 2 minutes, until the onions are soft and translucent.
- Layer the Dish: In the prepared baking dish, layer the sliced potatoes with 1½ cups diced ham. Set aside while you finish the sauce.
- Make the Sauce Base: To the onions in the saucepan, add 3 tablespoons all-purpose flour, 1 teaspoon sea salt, and ½ teaspoon freshly ground black pepper. Stir continuously until the mixture becomes thick and clumpy, like a roux.
- Add the Milk & Thicken: Slowly pour in 2½ cups whole milk, stirring constantly. Bring the mixture to a gentle boil and cook for 1 minute, or until the sauce thickens to a creamy consistency.
- Assemble: Pour the thickened sauce evenly over the potatoes and ham, making sure everything is well coated.
- Bake Covered: Cover the dish tightly with foil and bake for 60 minutes in the preheated oven.
- Finish Baking Uncovered: Remove the foil and continue baking for 20–30 minutes, or until the potatoes are fork-tender and the top is golden brown.
- Cool & Serve: Let the dish cool for about 10 minutes before serving to help the sauce set up a bit. Then slice, serve, and enjoy!
Notes
Storage: Let cool to room temperature before you tuck it away. Transfer to an airtight container or cover the baking dish with plastic wrap or aluminum foil, and store in the fridge. It will keep in the fridge for up to 2 days.
I don’t recommend freezing cooked potatoes, they get super soggy when thawed.
Reheating: The oven is the way to go. Preheat your oven to 350°F and cover the casserole with foil to prevent it from drying out. Heat it through for about 20 minutes or until it’s nice and warm. If you’re in a hurry, individual servings can be zapped in the microwave. Just pop a slice on a microwave-safe plate, cover it with a microwave-safe lid or paper towel, and heat it on high for a minute or two.
Nutrition
Serving: 1 cup, Calories: 256kcal, Carbohydrates: 35g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 653mg, Potassium: 808mg, Fiber: 4g, Sugar: 6g, Vitamin A: 303IU, Vitamin C: 32mg, Calcium: 118mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Make This Recipe Yours With Ingredient Substitutions & Additions
- Scalloped CHEESY Potatoes and Ham: Top your potatoes and ham with a generous layer of freshly shredded cheese. Think sharp cheddar or gruyere for a golden crust.
- Herbs: Freshen up the dish by incorporating a mix of herbs like thyme, rosemary, or parsley. These can be mixed in with the potatoes or sprinkled on top before baking.
- Add Bell Pepper: Dice red, yellow, or green bell pepper and cook with the onions to add color and some additional sweetness.
- Add Crunch: For an added texture contrast, sprinkle some panko breadcrumbs mixed with a little melted butter over the top before the final stretch of baking. This will give you a crispy, crunchy topping!
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Recipe Tips
- Use a Mandolin: To get the potatoes evenly sliced, use a mandolin slicer. It’s your BFF for achieving uniformly thin slices. Just watch those fingers and use the guard!
- Patience with the Sauce: When making your sauce, patience is key. Cook it on a medium-low heat to prevent the milk from scalding and to ensure the flour cooks down, avoiding that raw flour taste.
- Layering the Casserole: Think about even distribution when assembling your potatoes and ham. Ensure each layer of potatoes gets a fair share of ham, onions, and sauce to make every bite as good as the last.
- Let It Rest: After pulling the casserole out of the oven, give it a little time to sit. Allowing it to rest for about 10 minutes will thicken up the sauce and let all those wonderful flavors really come together.
Serving Ideas
Quick Recipe Help and Common Questions
Why Are My Potatoes Hard?
Maybe they were sliced too thickly, or the oven temperature wasn’t quite right. Ensuring your potato slices are thin and even is KEY. Also, make sure your oven is properly preheated and cooking at the right temp.
Can I Prep These Scalloped Potatoes And Ham Ahead Of Time?
Yes, up to a day in advance! Just follow the recipe to assemble everything in your baking dish, then cover it up and pop it in the fridge. When you’re ready to bake, take it out and let it come to room temperature as you preheat your oven.
Can I use cornstarch instead of flour to thicken the sauce?
Absolutely! Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, and slowly whisk into the milk on the stove.
More Easy Dinner Recipes
- Sheet Pan Quesadillas
- Baked Burgers
- Copycat Cracker Barrel Meatloaf
- Crispy Oven-Baked Chicken Tenders
- Hidden Veggie Mac & Cheese
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