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Ham and Potato Casserole  (Easy and Economical!)

Ham and Potato Casserole (Easy and Economical!)

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Another old family recipe, handed down mother to daughter. I assume it is Irish, because it was from that side of the family, and it also makes a LOT! Fortunately, it is excellent reheated (and better the next day, too!) My mother always made this with leftover holiday ham, which makes it even more economical. Can be baked in the oven (very slow!) or cooked on the stovetop (my preferred choice).

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1875 mg
  • 75%

Based on a 2,000 calorie diet


  1. Grease a heavy pot or Dutch oven.
  2. Layer about 1/3 of the potatoes into the bottom of the prepared pot.
  3. Spread 1/2 of the luncheon meat on top.
  4. Sprinkle with about 1/2 of the margarine and about 1/3 of the salt. Repeat the steps once more, then layer the remaining potatoes and margarine on top. Season with salt.
  5. Pour milk over potato mixture and cover.
  6. Heat pot over medium-high heat until milk begins to bubble, then reduce heat to medium-low. Simmer until potatoes are tender, about 20 minutes.
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Delicious! I varied the recipe slightly - used left over roast ham, added freshly ground salt & black pepper between layers and added a glug of double cream to the milk, and finished by topping with red cheddar and Parmesan cheese! Cooked in a lidded casserole dish in oven 180*c 1hr 30 and removed lid to brown top 10mins. Husband and children Loved this - thankyou for this recipe!