Every spring when the weather is still a little nippy but the robins start hopping in the yard, my sister brings this simple ham and potato bake to our family get-togethers. It’s the kind of cozy, no-fuss casserole that feels right at home on a farmhouse table—just four ingredients, all familiar, nothing fancy. She started making it years ago as a way to use up the leftover Easter ham, and now it’s as much a tradition as dyeing eggs. The pan is always scraped clean in minutes, with everyone going back for just one more spoonful of those tender potatoes, salty little cubes of ham, and the bubbly cheddar on top.
This casserole is hearty enough to stand on its own, but I like to round it out with something bright and fresh. A simple green salad with a tangy vinaigrette or a bowl of crisp coleslaw balances the richness nicely. Warm dinner rolls or buttered toast points are perfect for scooping up the cheesy bits left in the pan. For a bigger spread, serve it alongside steamed green beans or roasted asparagus—both feel especially fitting in the spring when this dish usually makes its appearance.
Oven-Baked 4-Ingredient Diced Ham Potato CasseroleServings: 6
Ingredients
6 cups peeled and diced russet potatoes (about 2 pounds, cut into 1/2-inch cubes)
2 cups diced cooked ham (about 10 ounces), cut into small cubes
2 cups shredded cheddar cheese, divided
1 1/2 cups heavy cream or half-and-half
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
Butter or nonstick spray, for greasing pan
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch metal baking pan or disposable foil tray with butter or nonstick spray so the potatoes don’t stick.
Peel the potatoes and cut them into small, even 1/2-inch cubes so they cook through at the same time. Pat them dry with a clean towel to remove excess moisture if they seem very wet.
In the prepared pan, spread the diced potatoes out in an even layer. Scatter the diced ham evenly over the potatoes so every scoop will have a good mix of both.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the ham and potatoes, reserving the remaining 1/2 cup of cheese for the top.
In a small bowl or measuring cup, stir together the heavy cream (or half-and-half), salt, and black pepper until well combined. Pour this mixture slowly and evenly over the potatoes, ham, and cheese in the pan, tilting the pan gently if needed to help it settle down between the cubes.
Cover the pan tightly with aluminum foil. Place the pan on the middle rack of the preheated oven and bake for 40 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.
Carefully remove the foil (watch for steam). Give the mixture a gentle stir to bring some of the creamy sauce up over the top, then smooth it back into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the surface.
Return the uncovered pan to the oven and bake for another 20–25 minutes, or until the potatoes are completely tender, the cream is bubbling around the edges, and the cheese on top is melted and lightly golden in spots.
If you’d like a deeper golden top, you can place the pan under the broiler for 2–3 minutes, watching closely so the cheese doesn’t burn.
Remove the casserole from the oven and let it rest for 10 minutes before serving. This helps the creamy sauce thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the foil pan, with plenty of stories and second helpings.
Variations & Tips
This recipe is meant to be as straightforward as my sister makes it—just potatoes, ham, cream, and cheddar—but there’s room to adjust within that simple frame. If you like it extra saucy, add an extra 1/4 to 1/2 cup of cream. For sharper flavor, use extra-sharp cheddar or a mix of cheddar and Colby, keeping the total amount the same. You can swap heavy cream for half-and-half to lighten it a bit, though it won’t be quite as rich. To help it bake more quickly on a busy day, parboil the diced potatoes in salted water for 5–7 minutes, drain well, then proceed with the recipe and reduce the covered baking time by about 10 minutes. If you’re cooking for a smaller group, halve the recipe and bake it in an 8x8-inch pan, checking for doneness a little earlier. Leftovers reheat nicely in the oven, tightly covered with foil, at 325°F until warmed through, and can be turned into a hearty breakfast by cracking a few eggs over the top during the last 10–15 minutes of reheating.
