Description
Ham and Potato Au Gratin is a comforting, cheesy casserole featuring layers of tender thinly sliced russet potatoes and diced cooked ham enveloped in a creamy cheddar cheese sauce. Baked until golden and bubbly, this hearty dish makes a perfect main or side for family dinners and special occasions.
Ingredients
Scale
Potatoes and Ham
- 4 cups russet potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 1/2 cups cheddar cheese, shredded (divided: 1 cup for sauce, 1/2 cup for topping)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture turns lightly golden, which helps to remove the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in the whole milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens. Then stir in salt, black pepper, garlic powder, and 1 cup of shredded cheddar cheese until smooth and melted to create a creamy cheese sauce.
- Layer Ingredients: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Evenly distribute half of the diced cooked ham over the potatoes. Pour half of the prepared cheese sauce on top. Repeat the layering process with the remaining potatoes, ham, and cheese sauce.
- Top and Cover: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer. Cover the baking dish tightly with aluminum foil to trap moisture during baking.
- Bake Covered: Bake the casserole in the preheated oven for 40 minutes while covered to allow the potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes. This final step develops a golden, bubbly, and slightly crispy cheese topping.
- Rest Before Serving: Let the au gratin rest for 10 minutes after baking. This helps the casserole to set and makes serving easier.
Notes
- For best results, slice potatoes uniformly thin to ensure even cooking.
- Substitute smoked ham for a deeper flavor, if desired.
- Use whole milk for a richer sauce; lower-fat milks will yield a thinner sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- To add extra depth, mix in a teaspoon of Dijon mustard or thyme to the cheese sauce.
