Looking for a great recipe to use up some of that leftover Christmas ham? I’ve got one here for you! Cheese Potatoes with Ham.
This delicious Cheese Potatoes recipe is a longtime family favorite. Created early in my homemaking years, all of our kids grew up loving it. It’s the dish we confidently sign up to take to ‘pitch-ins,’ and pot-lucks. The one that we serve alongside any number of grilled or roasted meats and lightly steamed vegetables.
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We serve Cheese Potatoes several times each year in the long chilly months of late fall, winter, and early spring. And the entire family looks forward to its warm, filling, yumminess!
At some point, I started adding in chunks of leftover ham from one holiday or another. It became a main-dish I served alongside beautiful salads. Somehow all the more delicious, it’s rich and cheesy, potatoey greatness pairs perfectly next to some fresh, dressed greens.
Perfect, full-flavored comfort food to share with family or guests – and easy to pack up to give to new moms and shut-ins! A dependable, delightful recipe ready to serve those you love.
| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
portions
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- 3 pounds Yukon Gold or Red New Potatoes washed, trimmed of any blemishes and cut to similar size for even cooking.
- 2 large Sweet Onions slivered.
- 1/2 cup Butter
- 1 pinch Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 2 Tablespoons All-purpose Flour
- 1/4 teaspoon Smoked Paprika
- 16 ounces Sour Cream
- 1/2 teaspoon Granulated Garlic
- 2 teaspoons Mrs. Dash Original Table Blend Seasoning
- 1/2 cup Whole Milk
- 4 cups Cooked Ham cut to bite sized chunks and pieces.
- 1 pound Sharp Cheddar Cheese grated (best quality, I used Tillamook).
- 1 teaspoon Kosher Salt divided.
Ingredients
Parboiled Potatoes
Caramelized Onions
Sour Cream Mixture
Other Ingredients
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Rate this recipe!
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- Add prepared potatoes to a pot large and cover with cold water. Place on the stove with medium-high heat and bring to a simmer.
- Simmer potatoes until barely fork tender. Pour off the hot water and add cold water to cover the potatoes. Pour off 'cold' water and set aside to cool.
- While potatoes are simmering, add slivered onions, butter, a pinch of salt, and pepper to a large pan.
- Slowly saute onions over medium heat until lightly caramelized.
- Add flour and smoked paprika. Mix and saute together until flour lightly browned and onions richly caramelized. Remove pan with onions from heat and set aside.
- Mix sour cream, granulated garlic, Mrs. Dash, and milk together and set aside.
- Using tongs, if potatoes are still too hot, slice half of the potatoes to cover the bottom of an oven-safe 10x14 baking dish.
- Lightly sprinkle up to a half teaspoon of salt over potatoes.
- Add half of the cooked ham evenly on top of sliced potatoes.
- Dot and spread half of the sour cream mixture on top of potatoes and ham. Add half of the caramelized onions on top of sour cream. Carefully separate the onion pieces to spread out evenly.
- Top layer with half the grated cheese.
- Repeat each layer one more time, beginning with sliced potatoes and ending with grated cheese.
- Bake at 400 degrees for 30 minutes, or until the Cheese Potatoes are hot, bubbly, and cheese is melted throughout.
- Serve with a fresh green salad (pictured is a portion of Trader Joe's Cranberry Spinach Salad kit with the addition of a few fresh blackberries). Amazing!
Don't be shy to make a full recipe -leftovers are fabulous! In fact, these Cheese Potatoes can arguably taste better the following day.
More Grammie’s Cottage Kitchen recipes you’re sure to love:
Yes better the second day,or third if it last the long!!
Looks fabulous Renee It is a sure bet we will try it here in California!
Yay! Thank you! Let me know how it goes. I’d love to hear!