There’s something deeply comforting about a dish that layers rich, creamy flavors with hearty ingredients, and Ham and Potato Au Gratin embodies just that. This classic casserole is a testament to the art of blending simple ingredients into a symphony of taste and texture. It’s the kind of dish that instantly evokes feelings of warmth and satisfaction, making it a staple at family dinners and holiday gatherings.
I still remember the first time I had this dish. It was at a family reunion, where my aunt, known for her incredible cooking, presented her take on au gratin. The aroma of baked potatoes mingled with ham and cheese was irresistible. As I took my first bite, the creamy cheese sauce and tender potatoes melded together in perfect harmony, creating a taste that lingered long after the meal was over. From that day forward, Ham and Potato Au Gratin became a cherished recipe in my own kitchen, evoking those happy family memories with every bite.
This recipe is not just about indulging in a comforting meal; it’s about bringing a little bit of nostalgia and warmth into your home. Perfect for feeding a crowd or simply enjoying as a cozy weeknight dinner, Ham and Potato Au Gratin is versatile and can be tailored to suit various tastes and dietary needs.
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
Directions
1. Preheat the Oven
Set the Temperature: Begin by preheating your oven to 350°F (175°C). This will ensure that the casserole cooks evenly and reaches the perfect level of bubbling and browning.
Prepare the Dish: Lightly grease a 2-quart casserole dish with butter or non-stick cooking spray. This helps prevent sticking and makes for easier cleanup.
2. Prepare the Ingredients
Slice the Potatoes: Peel and thinly slice 2 pounds of potatoes. Aim for slices that are about 1/8 inch thick. A mandoline slicer is handy for achieving uniform thickness, which ensures even cooking.
Dice the Ham: Dice 1 1/2 cups of cooked ham into bite-sized pieces. This adds a hearty, savory element to the dish.
Chop the Onion: Finely chop 1 small onion. This will infuse the au gratin with a subtle, aromatic flavor.
3. Layer the Ingredients
First Layer: Arrange half of the potato slices in an even layer at the bottom of the greased casserole dish.
Add Ham and Onion: Sprinkle half of the diced ham and chopped onion over the potato layer.
Repeat Layers: Layer the remaining potato slices on top, followed by the rest of the ham and onion.
4. Prepare the Cheese Sauce
Melt Butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat.
Add Flour: Stir in 3 tablespoons of all-purpose flour, cooking for about 1 minute. This creates a roux that will thicken the sauce.
Add Milk Gradually: Gradually add 2 cups of milk to the roux, whisking continuously to avoid lumps.
Simmer and Thicken: Allow the mixture to simmer, stirring occasionally, until it thickens into a creamy sauce. This should take about 5-7 minutes.
Season the Sauce: Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of paprika for a touch of color and flavor.
Add Cheese: Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese. Continue stirring until the cheese is fully melted and incorporated into the sauce.
5. Assemble the Casserole
Pour the Sauce: Pour the cheese sauce evenly over the layered potatoes, ham, and onions in the casserole dish. Use a spatula to spread it out if necessary, ensuring that all layers are well-coated.
Cover and Bake: Cover the casserole dish with aluminum foil. Bake in the preheated oven for 60 minutes. This will allow the potatoes to cook through and absorb the flavors of the sauce.
Uncover and Brown: After 60 minutes, remove the foil and sprinkle 1/2 cup of grated Parmesan cheese evenly over the top. Return to the oven and bake for an additional 20-30 minutes, or until the top is golden brown and bubbly.
6. Cool and Serve
Cool Slightly: Once the casserole is done baking, allow it to cool for a few minutes before serving. This helps the layers set and makes it easier to dish out.
Serve and Enjoy: Scoop out servings of Ham and Potato Au Gratin and enjoy its creamy, cheesy goodness. It pairs wonderfully with a crisp green salad or steamed vegetables.
Variations & Tips
Add Heat: For a kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce.
Vegetarian Option: Replace the ham with sautéed mushrooms and fresh spinach for a vegetarian twist. This will still provide a hearty and satisfying dish.
Cheese Variety: Experiment with different cheese blends such as Gruyère, Monterey Jack, or a blend of your favorites to customize the flavor profile.
Make Ahead: This dish can be assembled a day in advance. Simply prepare up to the point of baking, cover, and refrigerate. Bake as directed, adding a few extra minutes if necessary.
Freezing: Leftovers can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through.
Conclusion
Ham and Potato Au Gratin is more than just a side dish; it’s a comforting, satisfying meal that brings joy to any table. Its creamy, cheesy sauce combined with tender potatoes and savory ham creates a delightful experience with every bite. Whether you’re serving it as a special occasion meal or a simple family dinner, this dish promises to be a hit. It’s a perfect example of how classic ingredients, when combined with care, can create a dish that’s both timeless and irresistibly delicious. Enjoy the process of making this comforting casserole, and savor the delightful results that make every meal a little bit more special.
Made this last night for the fam and we scraped the casserole got emptied out!
Ingredients
- 2 pounds potatoes peeled and thinly sliced – Aim for 1/8 inch thick slices for even cooking
- 1 1/2 cups cooked ham diced – Adds a hearty, savory element
- 1 small onion finely chopped – Infuses subtle aromatic flavor
- 3 tablespoons butter – Forms the base of the cheese sauce
- 3 tablespoons all-purpose flour – Thickens the cheese sauce
- 2 cups milk – Creates a creamy base for the sauce
- 1/2 teaspoon salt – Enhances the flavors
- 1/4 teaspoon pepper – Adds subtle heat
- 1/4 teaspoon paprika – Adds color and flavor
- 1 cup shredded sharp cheddar cheese – Melts into the sauce for rich flavor
- 1/2 cup grated Parmesan cheese – Creates a golden bubbly topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- Peel and thinly slice 2 pounds of potatoes, dice 1 1/2 cups of cooked ham, and finely chop 1 small onion.
- Layer half of the potato slices in the casserole dish, then sprinkle with half of the ham and onion; repeat with remaining potatoes, ham, and onion.
- Melt 3 tablespoons butter in a saucepan over medium heat, stir in 3 tablespoons flour, and cook for 1 minute.
- Gradually whisk in 2 cups milk, simmer until thickened, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
- Remove from heat and stir in 1 cup shredded sharp cheddar cheese until melted and smooth.
- Pour cheese sauce evenly over the layered potatoes, ham, and onion in the casserole dish.
- Cover with foil and bake for 60 minutes; uncover, sprinkle with 1/2 cup grated Parmesan cheese, and bake for an additional 20-30 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
- Add Heat: Include cayenne pepper or hot sauce for a spicy kick.
- Vegetarian Option: Substitute ham with sautéed mushrooms and spinach.
- Cheese Variety: Try using Gruyère, Monterey Jack, or a blend of cheeses.
- Make Ahead: Assemble a day in advance, cover, and refrigerate until ready to bake.
- Freezing: Leftovers can be frozen for up to 3 months.
