This Ham and Potato Casserole is the ultimate one-dish comfort meal. With creamy sour cream, savory onion soups, tender potatoes, and gooey cheddar cheese, it’s like your favorite loaded baked potato in casserole form. Inspired by classic American comfort cooking and ideal for feeding a crowd, this slow-cooker recipe is perfect for both summer potlucks and cozy winter dinners.
The best part? It requires minimal hands-on time—just prep, layer, and set it to cook. Four hours later, you’ll have a rich, creamy, hearty dish that’s sure to become a family favorite.
Why You’ll Love This Ham and Potato Casserole
- Set-and-forget ease: Prep it quickly, let the crockpot work its magic.
- Crowd-pleaser: Great for holidays, potlucks, or large family meals.
- Comforting flavors: Sticky-cheesy, creamy, and savory—with a crispy stuffing topping.
- Weeknight friendly: Light prep, warm and hearty payoff.
Ingredients (Serves 12)
- 2½ pounds russet potatoes, peeled and diced
- 1 pound ham, diced
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 can (10.5 oz) cream of onion soup
- 1 packet dry onion soup mix
- 2 cups shredded cheddar cheese
- 2 cups herb-flavored stuffing mix
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Layer the Base
In the insert of your crockpot, stir together the sour cream, cream of onion soup, and dry onion soup mix until smooth. Fold in the diced potatoes and ham, ensuring the potatoes are coated well.
Step 2: Add the Topping
Sprinkle the herb-flavored stuffing mix evenly on top of the potato–ham mixture. Drizzle the melted butter over the stuffing layer to help it crisp up.
Step 3: Cook to Perfection
Cover and cook on high for 4 hours or low for 7 hours, until the potatoes are tender and the flavors are blended.
Step 4: Finish and Serve
Once done, remove the lid and top with shredded cheddar cheese, allowing it to melt into the hot casserole. Garnish with chopped parsley before scooping into serving bowls.
Serve hot, and let the creamy layers, cheesy goodness, and crisp stuffing topping shine.
Serving Suggestions
- Main Meal: Plate with a side salad or roasted vegetables to round out the meal.
- Potluck Favorite: Bring it to gatherings with extra parsley or scallions for garnish.
- Comfort Food Slump: Serve with buttery dinner rolls and a glass of iced tea or cider.
Make-Ahead, Storage & Freezing Tips
- Prep Ahead: Assemble the casserole in the crockpot insert the night before and refrigerate. Cover and follow cook instructions the next day.
- Store Leftovers: Cover and refrigerate for up to 4 days.
- Freeze Portions: After cooking, portion into freezer-safe containers. Freeze for up to 3 months.
- Reheat: Warm gently in an oven or microwave until heated through, stirring occasionally.
Recipe Tips
- Cut Even Cubes: Uniform potato pieces ensure even cooking.
- Lighten It Up: Substitute Greek yogurt for sour cream or use reduced-fat cheddar.
- Extra Crunch: Add crumbled crispy bacon on top in the last 10 minutes.
- Mix the Cheese: For extra flavor, stir in Swiss, Gouda, or pepper jack with the cheddar.
Variations to Try
- Mushroom & Herb Twist: Stir in sliced mushrooms and thyme for earthy flavor.
- Broccoli Ham Version: Add chopped broccoli florets in the last hour of cooking for color and nutrition.
- Spicy Upgrade: Add diced jalapeño or a dash of cayenne pepper for heat.
- Smoky Bacon Crunch: Top with crumbled bacon and a sprinkle of smoked paprika before serving.
Final Thoughts
This Ham and Potato Casserole is cozy, nostalgic, and ridiculously delicious—without demanding your full attention. It perfectly balances creamy, cheesy, savory, and crunchy textures for a satisfying meal.
Whether you’re looking to impress guests at a holiday brunch or whipping up a comforting dinner for your family, this recipe delivers every time. With minimal effort and maximum flavor, it’s destined to become a go-to in your comfort-food rotation.
Ham and Potato Casserole
Ingredients
- 2½ pounds russet potatoes peeled and diced
- 1 pound ham diced
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 can 10.5 oz cream of onion soup
- 1 packet dry onion soup mix
- 2 cups shredded cheddar cheese
- 2 cups herb-flavored stuffing mix
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Layer the Base
- In the insert of your crockpot, stir together the sour cream, cream of onion soup, and dry onion soup mix until smooth. Fold in the diced potatoes and ham, ensuring the potatoes are coated well.
Step 2: Add the Topping
- Sprinkle the herb-flavored stuffing mix evenly on top of the potato–ham mixture. Drizzle the melted butter over the stuffing layer to help it crisp up.
Step 3: Cook to Perfection
- Cover and cook on high for 4 hours or low for 7 hours, until the potatoes are tender and the flavors are blended.
Step 4: Finish and Serve
- Once done, remove the lid and top with shredded cheddar cheese, allowing it to melt into the hot casserole. Garnish with chopped parsley before scooping into serving bowls.
- Serve hot, and let the creamy layers, cheesy goodness, and crisp stuffing topping shine.
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