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Ham & Potato Casserole


  • 2 lb. potatoes peeled, 3/4" chunks
  • 1 C carrots thinly sliced
  • 5 Tbsp. unsalted butter divided
  • 4 Tbsp. fresh parsley finely chopped
  • 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 & 3/4 C. milk
  • 2 C. shredded cheddar
  • 4 C. ham chopped
  • 1/2 C. bread crumbs


  • 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. 


I use leftover ham, but you can also use store-bought ham.