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Cheesy Ham and Potato Casserole - Cheesey Potatoes Easy Recipe

This cheesy ham and potato casserole is one of those dishes that quietly wins over everyone at the table. Soft potato cubes smothered in creamy, melty cheese with bites of savory ham—it’s a comfort dish that doesn’t need a sales pitch. I made it once for a Sunday brunch and let me tell you, no leftovers made it past the first round. What I love most? It's as simple as mixing everything into a baking dish and letting the oven do the heavy lifting. It checks all the boxes: creamy, hearty, cheesy, and just enough crunch on top to make it interesting. Perfect for cold nights, or when you’re feeding a crowd and don’t want to break a sweat. This casserole recipe fits right into the sweet spot of cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes ninja creami, butter swim biscuits easy recipes, easy recipes for dinner, air fryer cookies easy recipes, and food receipt easy recipes. It’s like giving your comfort cravings a warm, golden hug.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Casserole
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes ninja creami, food receipt easy recipes
Servings: 6 servings
Author: Elena

Ingredients

  • 6 cups diced potatoes (about 1/2-inch pieces)
  • 2 cups diced cooked ham
  • 2 cups shredded cheddar cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 cup crushed cornflakes or breadcrumbs (optional topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the diced potatoes, ham, shredded cheese, soup, sour cream, milk, garlic powder, and onion powder.
  3. Season the mixture with salt and pepper. Stir until everything is evenly coated.
  4. Pour the mixture into a greased 9x13-inch baking dish.
  5. If you're going with a crunchy topping, mix the crushed cornflakes or breadcrumbs with melted butter, then sprinkle over the casserole.
  6. Bake uncovered for about 60 minutes, or until the potatoes are tender and the top is golden brown.
  7. Garnish with fresh parsley if you’re feeling a little fancy.
  8. Let it cool slightly before serving—burned tongues are no joke.

Notes

For even quicker prep, you can use frozen diced potatoes (like hash browns). And if you’re out of cream of chicken soup, cream of mushroom works just fine.