Cheesy Ham and Potato Casserole is the perfect comfort food. With ham and potatoes, it’s filling. The cheesy taste and texture brings up memories of being snuggled up warm on the couch. It has a buttery bread topping that just melts in your mouth. My favorite part is that I can use up leftover ham from our big Easter and Christmas dinners.
We usually make a big ham twice a year. While we love Maple-Glazed Ham with Cider Raisin Sauce, it does leave us with leftovers. A lot of them. Especially since there are only two of us. So we eat ham for two days. Then I chop up the extra. Part of the meat goes into this delicious casserole. The ham bone and the rest of the meat goes into Hearty Ham & Bean Soup. Yes, one ham gets us over a week of meals.
Along with being a great way to use up leftover ham, this recipe is easy! Even with the homemade sauce, it’s not hard. Unlike some homemade sauces (the sauce in my Chicken and Wild Rice Soup takes FOREVER), this one thickens up quickly.
Ham & Potato Casserole
- Mise en place! Prep potatoes, carrots, parsley, and ham. Pre-heat oven to 350°.
- Place potatoes and carrots in a large pot. Cover with water. Salt. Bring to a boil and simmer until tender, approximately 10 minutes. Drain, reserving the water.
- In a saucepan, melt 3 Tbsp. of butter over medium-low heat. Stir in parsley, flour, salt, and pepper. Stir until smooth and bubbly. Continue to heat for 2 minutes, stirring.
- Mix 3/4 C. of reserved liquid (from boiling potatoes and carrots) and milk. Add to butter/flour mixture in small intervals (approximately 1/4 cup at a time), stirring well after each addition. Continue cooking, stirring constantly, until sauce is thickened.
- When sauce is thickened, add cheese in large handfuls, stirring well after each addition. Remove from heat when cheese sauce is smooth and bubbly.
- Pour cheese sauce over potatoes and carrots. Gently stir in ham. Transfer to a baking dish. Sprinkle with salt and pepper.
- Melt remaining 2 Tbsp. of butter. Stir bread crumbs into butter. Sprinkle bread crumb/butter mixture over casserole.
- Bake at 350° for 20-30 minutes until hot and bubbly.