Ham and Potato Casserole

Scalloped Potato Casserole with serving spoon.

Ham and Potato Casserole

Cheesy, rich scalloped potatoes. This easy-to-make casserole is a great main dish or terrific side!

Course Lunch or Dinner, Vegetables and Side Dishes

Cuisine American

Prep Time 15

Cook Time 1 35

Resting time 15 minutes 20

Total Time 2 10

Servings servings

Calories 343kcal

Author Deb Clark

Ingredients

8-10 cups russet potatoes peeled and sliced
2 cups cubed ham
10 ounces cream of chicken soup
12 ounces can of evaporated milk
8 ounces cream cheese
¾ ounce ranch mix that's one full packet.
1 cup shredded mozzarella and cheddar cheese you'll want ½ cup of each type of shredded cheese.

Instructions

Preheat oven to 350 degrees. Spray the casserole dish with nonstick cooking spray, set aside.
Peel the potatoes, slice ¼ thick.
Make the sauce. Add the chicken soup, evaporated milk, cream cheese and ranch mix to a saucepan. Place over medium heat. Whisk until the sauce is smooth and combined.
Add a ladle of sauce on the bottom of the casserole dish.
Place a layer of sliced potatoes then a layer of cubed ham. Add ⅓ of the remaining sauce.
Repeat layers. Finishing with cheesy sauce. Top with shredded mozzarella and cheddar cheese. Cover with foil.
Place in the oven on the middle rack. Bake for an hour and half covered.
Uncover, place under broiler for 3-5 minutes until it's golden brown. Watch it carefully so it doesn't burn. You're just looking to brown the cheese!
Allow to sit at least 15 -30 minutes lightly covered with foil after you remove it from the oven.

Notes

Cubed salty ham adds a meaty flavor to this casserole dish but you could also use shredded or cubed chicken or turkey instead.

For an extra cheesy texture to this recipe, consider sprinkling an additional layer of shredded cheese with the repeated layers of potato, ham and creamy sauce.

While I’ve sliced my potatoes for this casserole (as you would for au gratin potatoes), you can cut them into cubes if you’d prefer. It won’t alter the taste, just look a little different!

Don't skip browning the top of the casserole - the browned cheese is absolutely amazing!

Storage

Leftover casserole can be refrigerated for up to 5 days when stored in an airtight container or casserole dish, wrapped with plastic wrap. The entire casserole can be made ahead and froze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven prior to serving.

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