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Cheesy Ham Potato Casserole

A creamy, comforting Cheesy Ham Potato Casserole made with tender thinly sliced potatoes, savory cooked chicken ham, cheddar cheese, onion, and a rich cream of mushroom sauce. Baked until the potatoes are tender and the cheese topping turns golden and bubbly. Perfect for family dinners, holidays, and make-ahead meals. Makes 6-8 servings.
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Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs potatoes, peeled and thinly sliced
  • 1 lb fully cooked chicken ham, diced
  • 2 cups shredded cheddar cheese, divided
  • 1 small yellow onion, finely diced
  • 10.5 oz condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt, or to taste
  • 2 tablespoons fresh parsley, chopped

Equipment

  • 9-by-13-inch baking dish
  • large mixing bowl
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Mandoline slicer, optional
  • Vegetable peeler
  • Measuring Cups and Spoons
  • aluminum foil
  • Silicone spatula or mixing spoon
  • Food thermometer
  • Oven mitts

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
  2. Peel the potatoes and slice them into even rounds approximately 1/8 inch thick.
  3. Dice the fully cooked chicken ham into small pieces and finely chop the yellow onion.
  4. In a medium mixing bowl, whisk the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt until smooth and creamy.
  5. Spread a few tablespoons of the creamy sauce across the bottom of the baking dish. Add half the sliced potatoes, half the diced chicken ham, half the onion, and 3/4 cup shredded cheddar. Pour half the remaining sauce over the layer.
  6. Repeat the layers using the remaining potatoes, chicken ham, onion, and another 3/4 cup cheddar. Pour the rest of the creamy sauce evenly over the casserole. Reserve the final 1/2 cup cheddar for the topping.
  7. Cover the baking dish tightly with aluminum foil and bake for approximately 50-60 minutes, until the potatoes are fork-tender. Continue baking covered for another 10-15 minutes if needed.
  8. Remove the foil and sprinkle the reserved 1/2 cup shredded cheddar over the casserole. Bake uncovered for another 10-15 minutes until the cheese melts and turns lightly golden. Check that the center reaches 165°F.
  9. Remove the casserole from the oven and let it rest for approximately 10 minutes before serving to allow the creamy sauce to settle.
  10. Sprinkle fresh chopped parsley over the top and serve warm with steamed vegetables, roasted broccoli, or a crisp garden salad.

Nutrition

Calories: 410kcalCarbohydrates: 31gProtein: 23gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 95mgSodium: 1100mgPotassium: 730mgFiber: 3gSugar: 4gVitamin A: 160IUVitamin C: 20mgCalcium: 320mgIron: 2mg

Notes

Prep time: 20 minutes. Cook time: approximately 70 minutes. Total time: approximately 1 hour 30 minutes, plus an optional 10-minute rest. Servings: 6-8. Oven temperature: 375°F (190°C). Use a 9-by-13-inch baking dish. Slice potatoes approximately 1/8 inch thick for even cooking. The recipe uses fully cooked chicken ham, but traditional cooked ham works as a substitute. Reserve 1/2 cup cheddar for the golden topping. Bake until the potatoes are fork-tender and the casserole center reaches 165°F. Store leftovers in the refrigerator for 3-4 days or freeze cooked portions for up to 2 months for best quality. Nutrition estimates assume 8 servings.

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