Cheesy Ham Bake – A Cozy, Crowd-Pleasing Classic

This Cheesy Ham Bake is the kind of dish you pull out when you want something warm, familiar, and downright satisfying. It’s creamy, packed with tender potatoes, savory ham, and plenty of melty cheese. The best part?

It’s easy to make with simple ingredients you probably already have. Whether you’re feeding a family, using up leftover ham, or prepping for a potluck, this casserole hits the spot. Simple steps, big flavor, and a golden, bubbly top—what’s not to love?

What Makes This Recipe So Good

• Comforting and hearty: Soft potatoes, savory ham, and creamy sauce make each bite rich and satisfying.
• Great use for leftovers: Perfect for leftover holiday ham or deli ham you want to use up.
• Customizable: Switch up the cheese, add veggies, or adjust the seasonings to match your taste.
• Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready to eat.
• Kid-approved: Familiar flavors and plenty of cheese make this an easy win at the dinner table.

What You’ll Need

• Ham: 2 to 2 1/2 cups diced cooked ham.

  Leftover spiral ham or thick-cut deli ham works well.

• Potatoes: 6 cups thinly sliced russet or Yukon Gold potatoes (about 2 to 2.5 pounds).
• Onion: 1 small yellow onion, finely chopped.
• Butter: 4 tablespoons (1/2 stick) for the roux and sautéing.
• Flour: 1/4 cup all-purpose flour to thicken the sauce.
• Milk and cream: 2 cups milk + 1/2 cup heavy cream (or use all milk for a lighter version).
• Cheese: 2 cups shredded sharp cheddar, plus 1/2 cup for topping.
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder).
• Mustard: 1 teaspoon Dijon or yellow mustard to brighten the sauce.
• Seasonings: 1/2 teaspoon paprika, 1/2 teaspoon dried thyme or parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Broth (optional): 1/2 cup chicken or vegetable broth for extra flavor, replacing an equal amount of milk.
• Topping (optional): 1/2 cup buttered breadcrumbs or crushed buttery crackers for crunch.

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Peel the potatoes if you like, then slice thinly, about 1/8 inch thick.
2. Sauté the aromatics: In a large skillet or saucepan, melt 1 tablespoon butter over medium heat.

   Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Add the garlic and cook 30 seconds.
3. Make the roux: Add the remaining 3 tablespoons butter to the pan.

   Once melted, sprinkle in the flour. Cook, whisking, for 1 minute to remove the raw flour taste.

4. Build the sauce: Slowly whisk in the milk (and broth if using), then the cream. Keep whisking until smooth and slightly thickened, 3–5 minutes.

   Stir in mustard, paprika, thyme, salt, and pepper.

5. Add the cheese: Remove from heat and stir in 2 cups shredded cheddar until melted and silky. Taste and adjust seasoning. The sauce should be well-seasoned since it flavors the potatoes.
6. Assemble the casserole: Layer half the sliced potatoes in the prepared dish.

   Scatter half the ham over the potatoes. Pour over half the cheese sauce. Repeat with the remaining potatoes, ham, and sauce.

   Gently shake the pan to settle everything.

7. Top it off: Sprinkle the remaining 1/2 cup cheddar over the top. Add breadcrumbs or crushed crackers if you want a crunchy finish.
8. Bake: Cover loosely with foil and bake for 35 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the potatoes are fork-tender.

   If the top browns too fast, tent with foil again.
9. Rest and serve: Let the casserole rest 10–15 minutes before serving. This helps the sauce set and makes cleaner slices.

How to Store

• Refrigerate: Cool completely, then cover tightly. Store in the fridge for up to 4 days.
• Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F (175°C) oven, covered, for 20–25 minutes.
• Freeze: Freeze in an airtight container for up to 2 months.

  Thaw in the fridge overnight and reheat in the oven until hot and bubbly.

• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Add 5–10 minutes to the bake time if placing in the oven cold.

Health Benefits

• Protein from ham: Helps keep you full and supports muscle maintenance.
• Potatoes for energy: A good source of complex carbs, potassium, and vitamin C.
• Calcium from cheese and milk: Supports bone health and adds richness without needing excessive butter.
• Flexible add-ins: You can boost nutrients by adding spinach, peas, broccoli, or bell peppers without changing the core recipe.
• Portion-friendly: A small, hearty serving satisfies, especially when paired with a salad or steamed greens.

What Not to Do

• Don’t skip seasoning the sauce: Bland sauce equals a bland casserole.

  Taste and adjust before assembling.

• Don’t slice potatoes too thick: Thick slices take longer to cook and can stay firm. Aim for thin, even slices.
• Don’t add cheese over high heat: Boiling sauce can cause the cheese to split. Melt it off the heat for a smooth finish.
• Don’t forget to rest: Cutting too soon leads to a runny casserole.

  Give it a short rest to set.

• Don’t overload with salty add-ins: Ham and cheese are already salty. Be mindful with added salt and salted toppings.

Variations You Can Try

• Broccoli Cheddar Ham Bake: Fold in 2 cups steamed broccoli florets before baking.
• Hash Brown Shortcut: Swap sliced potatoes for a 32-ounce bag of thawed shredded hash browns. Bake time may be slightly shorter.
• Smoky Gouda: Replace half the cheddar with smoked gouda for depth and a subtle smoky note.
• Veggie Boost: Add sautéed mushrooms, peas, or diced bell peppers for color and texture.
• Spicy Kick: Stir in 1–2 teaspoons hot sauce or 1/4 teaspoon cayenne.

  Pepper jack cheese is great here.

• Herb Lovers: Swap thyme for rosemary or add fresh chives and parsley on top after baking.
• Lightened-Up: Use all milk, reduce cheese by 1/2 cup, and add extra veggies to balance richness.

FAQ

Can I use pre-cooked potatoes?

Yes. Par-cooked or leftover boiled potatoes work well. Slice and layer as directed, and shorten the bake time by about 10–15 minutes.

What kind of ham is best?

Any cooked ham works—leftover holiday ham, thick-cut deli ham, or even ham steaks.

Trim excess fat and dice into bite-size pieces for even distribution.

Can I make this gluten-free?

Use a 1:1 gluten-free all-purpose flour blend for the roux, or skip the roux and thicken with 1 to 1 1/2 tablespoons cornstarch whisked into cold milk. Use gluten-free breadcrumbs if adding a topping.

Will this work with sweet potatoes?

It will, but the flavor will be sweeter. Pair sweet potatoes with smoked gouda or gruyere and add a touch more salt and pepper to balance the sweetness.

How do I prevent a watery casserole?

Let it rest after baking so the sauce sets.

Also, make sure the sauce is slightly thick before assembling, and avoid covering tightly during the final bake so steam can escape.

Can I assemble and freeze before baking?

It’s better to bake first, then freeze. Dairy-based sauces can separate when frozen raw. Bake, cool, wrap well, and freeze for best texture.

What sides go well with Cheesy Ham Bake?

A crisp green salad, steamed green beans, roasted Brussels sprouts, or a simple tomato-cucumber salad all cut through the richness nicely.

In Conclusion

Cheesy Ham Bake is the definition of cozy comfort food.

It’s straightforward, flexible, and delivers big flavor with everyday ingredients. Whether you stick to the classic version or try a fun twist, this casserole earns a regular spot in the rotation. Make it ahead, reheat for easy weeknights, and enjoy every cheesy, savory bite.