Cheesy Ham and Potato Casserole
Leftover ham has a way of lingering after a big meal, not because no one wants it, but because it feels like it deserves something more thoughtful than another sandwich. This casserole was built for exactly that moment. A simple, comforting dish that gives leftover ham a second life without stripping away what made it good in the first place.
Traditional ham and potato casseroles often lean heavy on cream and cheese, sometimes at the expense of balance. This version tightens things up. Smaller cubed potatoes create a more cohesive texture, soaking up sauce while still holding their shape. The ham brings salt, smoke, and depth, no matter how it was originally cooked. Instead of salt and pepper, Texas Beef BBQ Rub adds black pepper punch and savory backbone, keeping the dish grounded and flavorful without overpowering the comfort-food appeal.
The end result is creamy but composed, rich without being loose, and familiar in all the right ways. This is not about reinventing the casserole. It is about making one that respects leftovers and still eats like something you would proudly cook on purpose.
Twice-Cooked Ham and Potatoes with Cheese and Texas Beef BBQ Rub
Glenn Connaughton
6
20 minutes
1.15 hours
495
American
Main Dish
This recipe is built around balance and restraint. Leftover ham already carries seasoning, whether from smoke, glaze, or the original cook, so the goal is to support it rather than compete with it. Dicing the ham keeps its texture intact and distributes flavor evenly throughout the casserole instead of letting it disappear into the sauce.
Smaller potato cubes are a deliberate choice. Cutting them down to bite-size pieces creates more surface area for the cheese sauce to cling to, giving each forkful a consistent mix of potato, ham, and cream. Rather than relying on excess liquid, the sauce is intentionally thick, coating the ingredients instead of pooling around them. Cheese brings richness, but it is the seasoning that defines the character. Texas Beef BBQ Rub delivers coarse black pepper, garlic, and savory depth that cut through the dairy and keep the dish from becoming one-note.
Ingredients
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- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 cups diced leftover ham
- 2 tablespoons Texas Beef BBQ Rub
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
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- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Directions
- Prepare the Potatoes: Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 x 13–inch baking dish, then cut the potatoes into evenly sized 1/2-inch cubes and set aside.
- Build the Sauce Base: Melt the butter in a saucepan over medium heat, add the onion and cook until soft and translucent, then stir in the garlic and cook just until fragrant.
- Thicken the Sauce: Sprinkle in the flour and stir continuously for one minute, then slowly whisk in the milk and heavy cream and simmer until thick and smooth.
- Season the Sauce: Stir in the Texas Beef BBQ Rub, remove from heat, and fold in half of the cheddar and Monterey Jack until fully melted.
- Assemble the Casserole: Add the cubed potatoes and diced ham to the baking dish, pour the sauce over the top, and gently fold until everything is evenly coated.
- Top and Bake: Sprinkle the remaining cheese evenly over the casserole, cover with foil, and bake for 45 minutes, then uncover and bake another 15 to 20 minutes until the potatoes are tender and the top is golden and bubbling.
- Rest Before Serving: Let the casserole rest for 10 minutes before serving so the sauce tightens and the flavors settle.
