Ham and Potato Casserole

Beth Pierce


This cheesy Ham and Potato Casserole brings yukon gold potatoes, smoked ham, and sweet peas together in a creamy provolone cheese sauce all topped with a buttery cracker crumb topping. The end result is a delectable casserole that the whole family enjoys. I usually purchase a ham steak for this recipe but it is also perfect for leftover holiday ham. This is a hearty meal all by itself but sometimes I like to serve it with Cheddar Biscuits or Beer Bread. With less than 20 minutes prep time this easy casserole is doable on those busy weeknights.


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20 Min
35 Min
Stove Top


  • 2 lb
    yellow potatoes
  • 1 1/4 lb
    smoked ham cubed
  • 1 c
    frozen baby peas
  • 4 Tbsp
  • 1 medium
    onion finely chopped
  • 3 clove
    garlic minced
  • 1/4 c
  • 2 c
    low sodium chicken broth
  • 1 c
    2% milk
  • 1 c
    shredded provolone
  • 1/2 c
    shredded white cheddar
  • 1/3 c
    shredded parmesan
  • 1/4 tsp
    fresh cracked black pepper
  • 50
    ritz crackers crushed (or other buttery crackers)
  • 1/4 c
    butter melted
  • 1 tsp
    fresh thyme leaves

How to Make Ham and Potato Casserole


  1. Prick the potatoes with a fork and precook in the microwave for 4 minutes or until the potatoes have a little give to them when squeezed. After cooled enough cut potatoes into small bite sized cubes.
  2. Preheat oven to 375 degrees. In a 9×13 inch casserole dish combine the potatoes, ham, and peas.
  3. Melt the butter in a large skillet over medium/medium low heat and add the onions. Cook until the onions soften; approximately 7-8 minutes. Add the garlic and cook for 1 minute stirring constantly. Sprinkle in the flour and continue cooking for 2 minutes stirring constantly. Slowly add the chicken broth and milk whisking till it is smooth and slightly thickened.
  4. Lower the heat and slowly add the shredded cheeses; whisking until melted and smooth. Whisk in the pepper. Pour the cheese sauce over the ham and potatoes stirring to coat.
  5. In a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Shake to coat. Sprinkle over the potatoes and ham. Bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.

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