Ham and Potato Casserole – The Stay At Home Chef

This easy Ham and Potato Casserole had us going back for seconds! If you have any leftover ham, this is a great way to put it to good use. And what makes this one really shine is our garlicky Panko breadcrumb topping, giving you that delicious little crunch on top. That right there is what’ll have you loading up a second scoop!

Looking for more easy casseroles? Try our delicious Chicken Cordon Bleu Casserole.

This one is a family favorite that we promise won’t disappoint. We make a sauce from scratch that starts with a simple roux to get that thick, creamy consistency. A little better than using a can of condensed soup, right?

Ingredient Notes

• Russet Potatoes: Best for this dish because they hold their shape well. Chop into bite-sized pieces for even cooking. Substitute with Yukon Gold potatoes for a creamier texture.
• Ham: Leftover ham is perfect for this recipe. You can also use store-bought diced or chopped ham, usually found in the refrigerated section near the bacon.
• Butter: Mixed with flour for the roux (sauce base). We use salted butter but you can use unsalted to control the sodium content.
• Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
• Half and Half: Makes the sauce extra creamy without being too heavy. You could also go all out and use heavy cream.
• Shredded Sharp Cheddar Cheese: Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping that make it a little grainy when it melts.
• Dijon Mustard: If you’re out of Dijon, yellow mustard or whole-grain mustard can be used instead.
• Panko Breadcrumbs: You can use regular breadcrumbs but we love Panko for its extra crunchiness.

Sneak in a Veggie

Looking to sneak in some veggies? Broccoli is a great choice as it always goes well with ham and cheese. Just throw it in with the other ingredients and it will cook to the right tenderness in the sauce—no need to pre-cook. If the cooking time is long enough for potatoes, it’s long enough for broccoli. If you’re worried about kids noticing the veggies, chop them finely and mix them in with the sauce and they’ll blend right in!

Making a Roux

Don’t reach for that can of condensed soup every again. If you’ve never made sauce from scratch before, you’ll be surprised at how easy it is. You’ll start with a roux, which is a mixture of 50/50 fat and flour (not to be confused with a slurry or gravy), which you will then add to your liquid of choice.

Pro tip: make sure you let the butter and flour mixture cook for a full 1-2 minutes before adding in the milk and broth. Raw flour really needs that time to cook for the best flavor. You want this mixture to have an ever so slight golden color before adding the liquid.

Also, don’t rush pouring the broth and/or milk—you want to slowly whisk it in for a smooth consistency. Trust us.

Breadcrumb Topping

One of our favorite things about this casserole is the perfectly golden brown breadcrumb topping. We use Panko breadcrumbs, which give it an extra crunch and resists becoming soggy with the creamy sauce. Breadcrumbs are mixed with butter and garlic powder to give it just the right texture and flavor. If you’re in the mood for an extra crispy bite, go ahead and double it for a thicker layer of this delicious topping.