Ham and Potato Au Gratin Recipe

Introduction

Ham and Potato Au Gratin is a comforting, cheesy casserole perfect for cozy dinners. Layers of tender potatoes, savory ham, and rich cheese sauce come together for a satisfying one-dish meal.

Ingredients

• 2 pounds potatoes (peeled and thinly sliced)
• 1 1/2 cups cooked ham (diced)
• 1 small onion (finely chopped)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish to prevent sticking.
2. Step 2: Arrange half of the sliced potatoes in the bottom of the dish. Top with half of the diced ham and half of the chopped onions. Repeat the layering with the remaining potatoes, ham, and onions.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
4. Step 4: Gradually whisk in the milk, then simmer the mixture, stirring frequently until it thickens. Season with salt, pepper, and paprika.
5. Step 5: Remove the sauce from heat and stir in the shredded cheddar cheese until fully melted. Pour the cheese sauce evenly over the layered potatoes, ham, and onions.
6. Step 6: Cover the casserole dish with aluminum foil and bake for 60 minutes.
7. Step 7: Remove the foil, sprinkle the grated Parmesan cheese over the top, and bake uncovered for an additional 20-30 minutes, or until bubbly and golden brown.
8. Step 8: Let the dish cool slightly for a few minutes before serving to allow the flavors to settle and to avoid burns.

Tips & Variations

• For extra creaminess, add 1/2 cup of sour cream to the cheese sauce before baking.
• Use smoked ham to add a deeper flavor to the dish.
• Swap sharp cheddar for Gruyère or a blend of cheeses for a different but delicious twist.
• Thinly slice potatoes evenly to ensure they cook through and layer nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 20 minutes. Avoid microwaving to keep the dish from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What type of potatoes works best for au gratin?

Starchy potatoes like Russets or Yukon Golds work best, as they become tender while holding their shape during baking.

Ham and Potato Au Gratin Recipe

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★★★★★

4.6 from 57 reviews

• Author: Victor
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

Ham and Potato Au Gratin is a comforting, cheesy casserole featuring layers of thinly sliced potatoes, diced ham, and onions baked in a creamy cheddar cheese sauce. Finished with a golden Parmesan crust, this classic dish is perfect for a hearty family meal or potluck gathering.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds potatoes, peeled and thinly sliced
• 1 1/2 cups cooked ham, diced
• 1 small onion, finely chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Sauce Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish to prevent the casserole from sticking.
2. Layer the ingredients: Arrange half of the peeled, thinly sliced potatoes in the bottom of the greased casserole dish. Spread half of the diced ham and then half of the finely chopped onions on top. Repeat these layers with the remaining potatoes, ham, and onions.
3. Prepare the roux: In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
4. Make the cheese sauce: Gradually whisk in the milk to the roux. Continue stirring frequently as the mixture simmers and thickens. Season the sauce with salt, pepper, and paprika to taste.
5. Add cheddar cheese: Remove the saucepan from the heat and stir in the shredded sharp cheddar cheese until fully melted and smooth. Pour this cheese sauce evenly over the layered potatoes, ham, and onions in the casserole dish.
6. Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
7. Add Parmesan and finish baking: Carefully remove the foil, sprinkle the grated Parmesan cheese evenly over the top of the casserole, and return uncovered to the oven. Bake for an additional 20 to 30 minutes until the casserole is bubbly and the top is golden brown.
8. Cool slightly before serving: Let the au gratin rest for a few minutes before serving to allow the flavors to meld and to avoid burns.

Notes

• Use a mandoline slicer for uniformly thin potatoes to ensure even cooking.
• You can substitute ham with cooked bacon or leave it out for a vegetarian version.
• For a creamier texture, add a splash of heavy cream to the cheese sauce.
• Letting the dish rest after baking improves the texture and flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Ham Potato Au Gratin, cheesy potato casserole, baked ham casserole, comfort food, easy casserole