Heavenly Potatoes and Ham Recipe - Allrecipes.com
Heavenly Potatoes and Ham Recipe
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Heavenly Potatoes and Ham

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2005

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!

Most Helpful Critical Review
Aug 28, 2003

Good recipe. I did not have cream of chicken, so I substituted cream of mushroom. I also cut down the butter, it really doesnt need much. Tasted like a big baked potato! Would be great for a potluck dish...

May 31, 2008

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.

Jun 05, 2006

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.

Aug 28, 2003

I followed previous reviewer's comments and reduced the amount of potatoes while increasing the amount of ham-great meal.

Apr 21, 2003

I choose this recipe for my family one night because it met a few requirements. One, it was easy. Two, didn't have a lot of ingredients and Three, didn't take a long time to make. I was satisfied. I took all the other suggestions and made my adjustments. Less potatoes cut in small pieces, more soup, more ham, NO SALT! Everyone in the house loved it. LOVED it. My husband asks for it all the time! I like as well but it is a bit salty even with eliminating the salt which is odd but I am the only one in the family that is a salt-aholic. I can't seem to locate a low salt or no salt Cream of Chix soup but I will see if I can find a low salt ham to use instead.

Oct 09, 2003

I loved this!!!! I ate every last bite of it over three days (and it is better as leftovers!). My hwdlc (husband who doesn't like casseroles) even ate it. He didn't do summersaults, but he willingly ate it. I used cream of mushroom soup and I think I would always use that instead of cream of chicken. Plus I used more cheese (can you ever have to much cheese?) and did what someone before suggested for the breadcrumbs, used regular breadcrumb and added Parmesan cheese to the crumbs.

Apr 14, 2009

This recipe is a standard for potlucks in our house and everyone loves it. To make it even easier (which I always do) use a package of frozen hashbrowns (thawed)in place of the red potatoes. Then all you have to do is mix everything together, put it in the pan and bake it. Comes out perfect.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1126 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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