My sister-in-law makes this for every family gathering, and it is the best way to use up leftovers using only 4 ingredients

My sister-in-law has brought this cheesy ham and potato bake to just about every family gathering since the kids were in diapers. It started as her way to clean out the fridge after a big Sunday ham dinner, and over the years it’s become the dish everyone expects on the table. It’s honest, old-fashioned Midwestern cooking: take your leftover ham, some cooked potatoes, a can of soup, and a good handful of cheese, and let the oven do the rest. Nothing fancy, just simple comfort that bubbles away in a glass baking dish and feeds a crowd without a lot of fuss.

This bake is hearty enough to be the main dish, especially for a casual family supper or potluck. I like to set it out with a simple green salad or some steamed green beans to balance all that richness, and maybe a basket of warm dinner rolls or buttered bread for sopping up the cheesy sauce. It also plays nicely next to scrambled eggs or a fried egg for a farmhouse-style brunch. A jar of pickles or a little coleslaw on the side gives that bright, tangy bite that cuts through the creamy potatoes and ham.

Servings: 6

4 cups cooked potatoes, cooled and cut into 1/2-inch cubes (leftover boiled or baked potatoes work best)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the potatoes don’t stick.

In a large mixing bowl, combine the cubed cooked potatoes and cubed ham. Gently toss them together so they’re evenly mixed.

Add the condensed cream of mushroom soup to the bowl (do not dilute it with water or milk). Stir until all the potatoes and ham are well coated with the soup.

Stir in 1 cup of the shredded cheddar cheese, folding it through the mixture so you get a bit of cheese in every bite.

Spoon the mixture into the prepared glass baking dish, spreading it out into an even layer so it bakes uniformly.

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, covering the ham and potatoes so you get that nice bubbling, cheesy crust.

Cover the dish loosely with foil and bake for 20 minutes, just to get everything heated through without over-browning the cheese.

Remove the foil and continue baking for another 15–20 minutes, or until the casserole is bubbling around the edges and the cheese on top is fully melted and starting to lightly brown in spots.

Let the dish rest for about 5–10 minutes on the counter before serving. This helps the cheese settle a bit so you can scoop out neat, cheesy portions of potatoes and ham.

This recipe is meant for leftovers, so feel free to lean into whatever you have on hand while keeping the 4-ingredient spirit. Any cooked potatoes will work: leftover roasted potatoes or even cubed baked potatoes give a nice texture. If you don’t care for cream of mushroom soup, cream of chicken or cream of celery makes a fine stand-in and keeps the ingredient count the same. A different cheese, like Colby Jack or a sharp white cheddar, changes the flavor but not the simplicity; just keep the total cheese amount about the same. For a slightly crispier top, bake the dish uncovered the whole time and let it go an extra 5 minutes, watching so the cheese doesn’t burn. If you’re cooking for a smaller household, you can halve the recipe and bake it in an 8x8-inch dish, checking a little earlier for doneness. Leftovers reheat well in a low oven, covered with foil to keep the cheese from drying out.