Ham Bacon Cheesy Potatoes

This hearty Ham and Bacon Cheesy Potatoes casserole has been my weeknight dinner savior for years. The combination of crispy bacon, savory ham, and creamy cheese sauce transforms simple frozen potatoes into a crowd-pleasing dish that disappears quickly at family gatherings.

I first created this recipe after Easter when we had mountains of leftover ham. My family went crazy for it, and now they request it regardless of holiday leftovers. The combination of two pork favorites makes this dish irresistible.

Ingredients

• Frozen diced potatoes these provide the perfect texture without all the work of peeling and chopping
• Sour cream creates the creamy base that keeps everything moist and flavorful
• Cream of chicken soup adds richness and binds everything together beautifully
• Butter enhances flavor and helps create a golden top
• Seasonings salt pepper garlic powder onion powder and minced onion build layers of flavor
• Cheddar cheese use sharp cheddar for the best flavor profile and meltability
• Diced ham adds hearty protein and savory flavor throughout
• Crumbled bacon provides smoky crunch and incredible flavor depth
• Green onions adds fresh color and a mild onion flavor that balances the richness

Step-by-Step Instructions

Prepare Your Oven and Dish

Preheat your oven to 350°F which is the perfect temperature for a slow even bake. Spray your 9x13 baking dish thoroughly with nonstick spray to ensure easy serving later. Make sure to get the corners and sides well.

Create the Creamy Base

In a large bowl whisk together the cream of chicken soup sour cream and melted butter until completely smooth. This forms the foundation of your sauce. Add your seasonings salt pepper garlic powder onion powder and minced onion and whisk again until fully incorporated. Take your time here to ensure there are no lumps.

Combine All Ingredients

Add the thawed potatoes to your cream mixture. Make sure your potatoes are fully thawed to ensure even cooking. Add about 2 cups of the cheese reserving some for the top later. Fold in the diced ham bacon pieces and green onions. Gently toss everything together until all ingredients are well coated with the creamy mixture. Be thorough but gentle to avoid breaking up the potatoes too much.

Bake to Perfection

Spread the mixture evenly in your prepared baking dish ensuring the corners are filled. Bake uncovered for 45 minutes until bubbling around the edges and the potatoes are tender. Remove from the oven and sprinkle the remaining cheese over the top. Return to the oven for about 10 more minutes until the cheese is melted and starting to get golden spots.

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The secret to this dish is in the layering of pork flavors. The ham provides a meaty base while the bacon adds that irresistible smoky crunch. My grandmother taught me that combining these two creates a depth of flavor that one meat alone cannot achieve. Every time I make this I think of her kitchen and how she would add a tiny pinch of sugar to enhance the natural flavors.

Storage and Reheating

This casserole keeps wonderfully in the refrigerator for up to 4 days when stored in an airtight container. For reheating individual portions microwave for 1 to 2 minutes until heated through. For larger portions reheat covered in a 350°F oven for about 20 minutes until hot throughout. The texture remains creamy and delicious even after refrigeration which makes it perfect for meal prep.

Perfect Substitutions

This recipe is incredibly versatile and adaptable to what you have on hand. No ham? Use all bacon or substitute cooked ground sausage. For a lighter version swap half the sour cream for plain Greek yogurt. You can also use frozen hashbrowns instead of diced potatoes just add 5 minutes to the cooking time. For extra flavor try using smoked gouda or pepper jack cheese in place of some of the cheddar.

Serving Suggestions

While this dish works beautifully as a side with roasted chicken or grilled steak it can easily become a complete meal on its own. Add a simple green salad with vinaigrette dressing to balance the richness. For brunch serve with eggs and fresh fruit. During the holidays this casserole pairs wonderfully with turkey or ham as a more interesting alternative to traditional mashed potatoes.

Make It Your Own

The beauty of this recipe is how easily it can be customized. Add diced bell peppers for color and vitamins. Stir in a can of drained corn for sweetness and texture. For heat lovers mix in diced jalapeños or a dash of hot sauce. You can even create a taco version by adding taco seasoning and topping with crushed tortilla chips during the last few minutes of baking.

Frequently Asked Questions

→ Can I use fresh potatoes instead of frozen?

Yes, you can use fresh diced potatoes. Just make sure to par-boil them until slightly tender before mixing with the other ingredients.

→ What cheese works best for this dish?

Sharp cheddar is recommended for its bold flavor, but you can experiment with Colby, Monterey Jack, or a cheese blend for variety.

→ Can I make this dish ahead of time?

Absolutely! Prepare the dish up until baking, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

→ Is it possible to substitute ham or bacon?

Yes, you can use cooked sausage, turkey bacon, or even leave the meat out for a vegetarian version.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm, or heat individual servings in the microwave.

→ Can I add vegetables to this dish?

Absolutely! Try adding diced bell peppers, broccoli, or even peas for added texture and flavor.