Ham and Potato Au Gratin is the kind of warm, comforting dish that feels like a big, cheesy hug in a casserole dish. Layers of tender, thin-sliced potatoes, savory chunks of ham, and a creamy, cheesy sauce make this classic recipe a go-to for cozy dinners, holiday gatherings, or using up leftover ham. With its golden, bubbling top and perfectly tender interior, it’s a complete and hearty meal that will satisfy any appetite.
What sets this version apart is the use of two cheeses—mild and melty Gruyère or cheddar paired with a sprinkle of nutty Parmesan for a perfectly browned top. The addition of garlic, onion, thyme, and just a hint of nutmeg gives the creamy sauce an aromatic depth that enhances the entire dish. Whether you’re making it for a crowd or as a make-ahead meal, this casserole delivers in both flavor and comfort.
Why You’ll Love This Recipe:
• Hearty and Filling: A full meal with potatoes, ham, and cheese in every bite.
• Creamy and Cheesy: Rich sauce made from scratch gives incredible texture and flavor.
• Great for Leftovers: Ideal for repurposing leftover holiday ham.
Ingredients:
• 6 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 2 cups cooked ham, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 2 cups shredded cheese (Gruyère, cheddar, or a mix)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
Step 1: Prepare the Ingredients
• Preheat your oven to 375°F (190°C).
• Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife.
• Dice the cooked ham, chop the onion, and mince the garlic.
Step 2: Make the Creamy Sauce
• In a medium saucepan, melt the butter over medium heat.
• Add the chopped onion and garlic. Sauté for 3–4 minutes, until soft and translucent.
• Sprinkle in the flour and stir constantly to form a roux. Cook for 2 minutes to eliminate the raw flour taste.
• Slowly whisk in the milk and heavy cream, stirring to avoid lumps.
• Continue cooking, stirring frequently, until the sauce thickens—about 5–7 minutes.
• Stir in the shredded cheese, salt, black pepper, thyme, and optional nutmeg. Mix until cheese is melted and the sauce is smooth. Remove from heat.
Step 3: Layer the Potatoes and Ham
• Grease a 9×13-inch baking dish with butter or non-stick spray.
• Arrange a layer of sliced potatoes along the bottom, overlapping slightly.
• Sprinkle a layer of diced ham over the potatoes.
• Spoon some of the cheese sauce over the ham and potatoes.
• Repeat layers until all ingredients are used, ending with a layer of cheese sauce on top.
Step 4: Add the Final Touches
• Sprinkle the grated Parmesan evenly over the top layer.
• Cover the dish with aluminum foil.
Step 5: Bake the Dish
• Place in the preheated oven and bake for 45 minutes.
• Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Step 6: Let It Rest and Garnish
• Remove from the oven and let the casserole rest for 10 minutes to allow the sauce to set.
• Garnish with chopped fresh parsley before serving.
Tips:
• Even Slicing: Use a mandoline slicer for thin, even potato slices that cook evenly.
• Cheese Options: Use a mix of cheddar for sharpness and Gruyère for creaminess and depth.
• Leftover Ham Shortcut: This is an ideal recipe for using up leftover holiday ham—just dice and go.
• Prep Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve.
• Boost the Veggies: Add sautéed spinach or kale between the layers for added nutrition.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezer: This dish freezes well. Let it cool completely, wrap tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.
• Meal Prep: Divide into individual portions for easy lunches throughout the week.
