Heavenly Potatoes and Ham

Heavenly Potatoes and Ham

455 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  TLM41870

“This recipe is an all-time family favorite that is filling and delicious.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
  3. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
  4. Bake 30 minutes in the preheated oven.

Share It

Reviews (455)

Rate This Recipe


Ever since I first found this recipe on this site 3 years ago, I have made this dish a million times! Huge thing I did notice was that it is very important you use a METAL dish rather than a glass one. Never, ever turned out properly in the glass dish! Use exactly 2.5 lbs of RED potatoes and cut them a bit bigger than diced, bit smaller than quartered, unsalted butter all the way through and if you don't have seasoned breadcrumbs, add parmesan, Italian Seasoning and garlic salt to the plain kind and it'll turn out perfectly. Double your ham, and use extra melted unsalted butter on the crumbs. I have honestly made this for dozens and dozens of people and have yet for a single person to not love it!! Thanks for a wonderful recipe, Terri! PS Also makes great leftovers!



Recipe was fantastic. Everyone loved it. I took some advice of previous reviews and altered it by doubling the ham and only using 2 1/2 lbs yukon gold potatoes along with using 1 can cream of chicken soup and 1 can of cream of mushroom soup. Also used 1 1/2 lbs of cheddar cheese and garlic bread crumbs. I also did not cook the potatoes 1st, just let it cook all together in the oven.



Very, very good. I used the entire 5lbs. of potatoes (minus 2), and I omitted (on accident) the salt and pepper. I salted the water to boil the potatoes, but I completely forgot to season the dish. The next time I make this, I will pepper to taste, but leave out the salt entirely - between the ham, soup, and cheese, it didn't need any (and I general like more salt than most people). I used a pound of deli sliced honey ham, chopped, and it was perfect. The only suggestion I have is to mix everything except the potatoes in a large bowl FIRST, and then combine. It's a very large dish, so it was a little difficult to mix. It was delicious though, and I will definitely make this again. Perfect for a potluck, we had tons of leftovers.

More Reviews

Similar Recipes

Slow Cooker Scalloped Potatoes with Ham

Slow Cooker Scalloped Potatoes with Ham

Skillet Ham, Cabbage and Potatoes

Skillet Ham, Cabbage and Potatoes

Ham, Potato, and Cheese Soup

Ham, Potato, and Cheese Soup

Red Potato Bites

Red Potato Bites

Leftover Ham -n- Potato Casserole

Leftover Ham -n- Potato Casserole

Corny Ham and Potato Scallop

Corny Ham and Potato Scallop


Amount Per Serving (12 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 15.9 g
  • 32%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet



previous recipe:

Ham, Potato, and Cheese Soup


next recipe:

Slow Cooker Scalloped Potatoes with Ham