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.
We love serving this casserole dish with a simple garden salad, mediterranean cucumber salad, asparagus or gluten-free breakfast rolls.
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.
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Or check out our ALL ONE-POT and CASSEROLE recipe collection.
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Ingredients
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.
How To Make Ham & Potato Casserole
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 the 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.
This has been our go-to recipe for Christmas Morning Breakfast Casserole. Get inspired with more holiday recipes by visiting my gluten free Christmas recipe collection.
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.
Tips
- Make it a little healthier - to make this dish healthier, use sweet potatoes in place of regular potatoes.
- I like to dice the potatoes small and in uniform sizes. This helps with the potatoes cooking 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. Potatoes should be tender and fully cooked by the end of cooking.
- Baking time will depend on the oven as they vary greatly. Mine usually takes about 60 minutes.
- Related: Chicken Zucchini Casserole
Serving Suggestions
We love serving this casserole dish with a simple garden salad, mediterranean cucumber salad, asparagus or gluten-free breakfast rolls.
More side dish suggestions:
- Greek salad or healthy cucumber salad
- crusty bread
- glazed carrots
- air fryer cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
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.
FAQs
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 it with cheese and a buttery cornflakes layer.
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Recipe Card
Ham and Potato Casserole With Cornflakes
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INGREDIENTS
For Casserole
- 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
INSTRUCTIONS
- 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.
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NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe has been inspired from here.
Ronnie B.
freezing and storing tips are clutch thanks for including that gonna make meal prepping so much easier
AlexJ
Hey, for the potato casserole, can I substitute something for the cornflakes? Not a big fan of them but the recipe sounds good. Thanks!
Terry M.
Just tried the Ham and Potato Casserole with Cornflakes for our Sunday family dinner, and it was a hit! Love finding recipes that are both easy and delicious. Thanks for sharing, Julia!
Carnypost
Why did you stress the gluten free? People that don't eat gluten know the subs. The rest don't want it shoved down our throat. I was interested it in till I realized it was written for only the gluten free group. Sorry
Julia | The Yummy Bowl
no, not everyone knows the swaps and many people who land on this blog are only starting to eat gluten free or want to know all the possible substitutions.
Julia | The Yummy Bowl
Enjoy this ham and potato casserole not only for breakfast but as a delicious side dish to accompany any main course.