Tender potatoes and cubed ham, smothered in creamy goodness and baked to perfection. It's made with a delicious cheesy sauce and topped with buttery crunchy cornflakes. The ultimate ham and potato casserole to be served for any meal time of the day.
Cheesy potatoes and ham are the classic combinations. You can never go wrong with these!
Plus it’s an excellent fridge cleaner. Customize it with more veggies and seasonings and you have a different-tasting bake each time with just one recipe and minimal effort.
This ham and potato casserole along with our popular Breakfast Strata and Farmers Casserole have been our favorite recipes to make for not only breakfast but lunch and dinner, special occasions and many more.
The prep is simple and you’ll have plenty of time for casual entertaining and wine sipping.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
You can make this cheesy ham and potato casserole for any meal, not only for breakfast. You just need simple ingredients and some prep time.
- Cooked Ham - your favorite ham diced into cubes. Or use breakfast sausage or chicken sausage(you may have to reduce the salt and seasonings if using those), ground pork, chicken, or beef. In addition, you can also add cooked bacon to this potato casserole.
- Onion - finely diced and plenty! Red onion is another great choice here!
- Gluten-free flour - helps to bind and thicken the sauce. We love Schar Mix C or Universal, King Arthur’s Measure For Measure. Pretty much any gluten-free flour will do, with or without a thickening agent like xantham gum. I didn’t find much difference! And of course, regular all-purpose flour for non-gluten-free folks!
- Potatoes - you can choose from russet potatoes, red potatoes, Idaho, or all-purpose potatoes like Yukon gold. Or any other starchy ones that are available. Starchy potatoes are high in starch and also low in moisture. Which makes them perfect to hold their shape in this casserole. And the same time potatoes are tender after baking.
- Cheddar cheese - for better melting, always buy ya block of cheese and grate it yourself. True and tested method! Basically any melty cheese is good here, also mozzarella cheese.
Cornflakes - or Ritz crackers. Panko bread crumbs could also work here. Just make sure they have the gluten-free label on. Cornflakes go in last and combined with butter make an irresistibly crunchy creamy top layer.
Preheat oven to 350 degrees Fahrenheit.
Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.
In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.
Slowly add in the gluten-free flour and whisk until you have a roux. Gradually add broth, and milk. Whisk until all combined and thickened.
Stir in garlic powder, salt and black pepper to taste.
Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.
In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.
Cover with aluminum foil and bake for 60-65 minutes.
Toward the end of baking, prepare the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.
Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.
Return to the oven uncovered and bake for another 10-15 more minutes.
Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.
This cheesy potato casserole was inspired by my similar recipe: farmer's casserole made with hash browns.
- Make it a little healthier - to make this dish healthier, use sweet potatoes in place of regular potatoes.
Great fridge cleaner - this is a kind of recipe that doesn't require any specific and complicated ingredients or seasonings. Use what you have: a good amount of vegetables, a hearty combination of meat, and your favorite seasonings.
- I like to dice the potatoes small and in uniform sizes. This helps with the potatoes cook through at the same time. You can cut the potatoes in whatever shape you like, just make sure they are not too thin or too large. By the end of cooking potatoes should be tender and fully cooked through.
- Baking time will depend on the oven as they vary greatly. Mine usually takes about 60 minutes.
Just like my Mississppi mud potatoes, these cheesy potatoes make a great side dish as well.
Freezing And Storing Instructions
Any leftovers can be refrigerated for up to 3 days. Divide into individual portions and store in smaller airtight containers or one large.
Separate each slice with parchment paper in between. Or just cover the leftover casserole dish with plastic wrap and refrigerate.
For freezing the casserole, slice it into serving portions and wrap it in plastic, individual freezer bags, or freezer-friendly container, or transfer it to a disposable aluminum pan.
Any cooked ham will work. Either you buy already precut or dice it yourself. This recipe also works with leftover cooked ham (such as baked ham).
Cover this ham and potato casserole with aluminum foil and bake until almost done. Remove the foil towards the end and top with cheese and buttery cornflakes layer.
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I hope you'll enjoy this ham and potato casserole recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Ham and Potato Casserole With Cornflakes
- 2 tablespoons unsalted butter or lightly salted
- ¼ cup yellow onion finely diced
- 1 teaspoon garlic powder
- ¼ cup gluten free flour
- ½ cup evaporated milk
- ¾ cups chicken broth
- 1 ½ cups diced ham about 8 ounces total
- 4 cups diced potatoes (Russet) peeled, about ¼ inch
- 4 ounces about 1 cups grated cheddar cheese
- Black pepper to taste
- Optional garnish: chopped fresh parsley
For the top Layer
- 1 cup crushed Corn Flakes cereal (gluten free) about 1 ¾ cups whole cereal before crushing
- 1 tablespoon lightly salted butter melted
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.
- In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.
- Slowly add in the gluten-free flour and whisk until you have a roux. Gradually add broth, and milk. Whisk until all combined and thickened.
- Stir in garlic powder, salt and black pepper to taste.
- Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.
- In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.
- Cover with aluminum foil and bake for 60-65 minutes.
- Toward the end of baking, prepare the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.
- Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.
- Return to the oven uncovered and bake for another 10-15 more minutes.
- Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.
This recipe has been inspired from here.