Easy Au Gratin Potatoes and Ham Recipe is a classic entrée, full of cheesy potato goodness and ham. Not only is it comfort food at its finest, but it also solves the age-old question of what to do with leftover holiday ham.
I’m excited to share this easy cheesy dish of deliciousness, Au Gratin Potatoes and Ham. This recipe is not only a family favorite, but one impressive enough to serve guests. When my children were young, this was one of their most requested dinners, and I made it often. And I still do, especially around the holidays when we are likely to have leftover ham in the house.
I confessed in another post that I never met a mashed potato recipe I didn’t like. Well, the reality is, I never met a potato dish I didn’t like, and this recipe for au gratin potatoes is no exception. Rich and heartwarming, this flavorful casserole is also known as cheesy scalloped potatoes and ham. It’s as easy to make as it is delicious!
Here’s what you need to make this recipe:
- Butter, onion, flour, milk, kosher salt, and pepper: come together to make a silky smooth bechamel sauce that is poured over the ham. and potatoes.
- Russet potatoes and either leftover ham or sliced ham: is at the heart of this dish and makes a delicious combination of flavors and textures.
- Monterey Jack and cheddar cheese: these two kinds of cheese melt beautifully in the sauce and blanket the entire casserole in velvet-smooth cheesy goodness.
How to make the sauce:
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes until they are soft and translucent.
- When the onions are done, sprinkle flour over them and whisk to combine. I use Julia Child’s rule of thumb here for the white sauce, one and one-half tablespoons of flour for every one cup of milk or liquid. Continue cooking the onion and flour mixture until the flour is golden brown, about two to three minutes.
- Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually only takes a few minutes. Add salt and pepper, mix well and remove from the heat.
How to assemble this casserole:
- Spray a medium-size baking dish with non-stick cooking spray or butter the dish. Add half of the sliced potatoes, then half of the cubed ham, and about half of both kinds of grated cheese.
- Pour on half of the sauce. Repeat the next layer with the remaining potatoes and ham, pour the remaining sauce over the top and sprinkle with the remaining cheeses.
How long to cook it:
- Cover the baking dish tightly with aluminum foil or a cover and bake at 350 degrees F. for 40-60 minutes. How long it takes depends on the thickness of the potato slices.
- Remove the cover and test to see if your potatoes are done by piercing them with a fork. The fork should slide through easily. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork-tender, remove the cover and bake for another 20-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
- Garnish with chopped parsley and serve immediately.
Frequently asked questions:
What’s the difference between scalloped potatoes and au gratin potatoes?
Most folks use the terms scalloped potatoes and au gratin potatoes interchangeably. Officially the main difference is whether the dish contains cheese. Generally, scalloped potatoes don’t contain any cheese, and au gratin potatoes do. However, I’ve had plenty of scalloped potatoes with cheese, so whether you call them scalloped potatoes or au gratin potatoes, you will be getting a rich, creamy potato casserole, most likely with cheese.
As an example, my Southern Cheesy Scalloped Potatoes is loaded with cheese, as is my Easy Parmesan Potatoes Au Gratin and Ultimate Blue Cheese Potatoes Au Gratin.
What’s the best way to slice the potatoes?
A mandolin or a food processor with a slicing blade will make short work out of this step. I have a very inexpensive handheld mandolin, which I love, and it works great. The most important thing is to slice the potatoes as thinly and as uniformly as possible to ensure they all cook in the same amount of time.
You can also use a sharp knife to slice your potatoes. I usually leave the peel on, but feel free to peel yours if you prefer.
Can you prepare au gratin potatoes the day before?
To make this recipe up to 24 hours ahead, follow the recipe and cover and bake the casserole until the potatoes are fork-tender. Remove the pan from the oven, and allow it to cool. Refrigerate until about an hour before you are ready to finish cooking it, and place it on the counter to come to room temperature. Uncover the dish and finish baking as directed.
What is the best type of potato to use for au gratin or scalloped potatoes?
Russet potatoes, with their starchy goodness, are the gold standard, but you can also use Yukon Gold or any other potato you have on hand. Because of the differences in the starch amount, the texture will be a little different, but the dish will still be delicious.
Can I make this recipe in a crockpot?
To make this recipe in a crockpot, layer the ingredients as directed in the recipe in a greased slow cooker. Cook on high for three to four hours or until the potatoes are fork-tender. Serve immediately.
What to do with leftover ham?
This recipe is my favorite way to use up leftover ham. Plus, I always cut up leftover ham chunks and freeze them to use as a flavoring for collard and turnip greens and southern peas.
Other tasty recipes on my blog which use leftover ham include Easy Peasy Southern Field Peas, Southern Fresh White Acre Peas, Southern Black-Eyed Peas, Purple Hull Peas, Southern Pink Lady Peas, and Devilishly Deviled Ham.
You can also add leftover ham to quiches, frittatas, breakfast casseroles, soups, chowders, pasta dishes, and stews, and don’t forget the classics, ham and cheese sandwiches, Cuban sandwiches, or ham club sandwiches.
Sharon’s tips:
I use unsalted butter in this recipe and have included one-half of a teaspoon of Kosher salt in this recipe. However, with the ham and cheese, this dish is already fairly salty. If you are using table salt, only use one-fourth of a teaspoon. If you use salted butter, I would omit any additional salt.
Feel free to change the cheese in this recipe and use your favorite or what you have on hand. Look for easy melting cheeses such as Gruyere, Gouda, Muenster, Fontina, or Havarti. I also frequently use an Italian or Mexican Blend instead of the Monterey Jack.
If you have them, leftovers should be stored covered in the refrigerator for up to four days. To reheat, place them on a microwave-safe plate, sprinkle a few drops of water over them, and microwave on high for about a minute.
No leftover ham, don’t worry; you can purchase single ham slices at the grocery store that will work just fine.
Related recipes:
If you like this easy potato recipe, you might also like these popular recipes: Creamy Make-Ahead Mashed Potatoes, Air Fryer Twice-Baked Potatoes, Easy Loaded Crispy Potato Skins, Old-Fashioned Creamed Potatoes, Crispy Southern Fried Potatoes, and Parmesan Truffle Smashed Potatoes.
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Ham and Potatoes Au Gratin Recipe
Ingredients
- 3 tablespoons unsalted butter
- ¼ yellow onion finely diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 pound potatoes washed and thinly sliced (about 3 medium baking potatoes)
- 1 ½ cups cooked cubed ham about ½ of a pound
- 1 cup grated sharp cheddar cheese
- 1 cup grated Monterey Jack cheese
- chopped fresh parsley for garnish optional
Instructions
Make the sauce
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes until they are soft and translucent.
- When the onions are done, sprinkle flour over them and whisk to combine. Continue cooking the onion and flour mixture until the flour is golden brown, about two to three minutes.
- Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually only takes a few minutes. Add salt and pepper, mix well and remove from the heat.
Assembly
- Spray a medium-size casserole dish with non-stick cooking spray or butter the dish. Add half of the sliced potatoes, then half of the cubed ham, and about half of both kinds of grated cheese.
- Pour on half of the sauce. Repeat the next layer with the remaining potatoes and ham, pour the remaining sauce over the top and sprinkle with the remaining cheeses.
Bake
- Preheat the oven to 350 degrees F.
- Cover the baking dish tightly with aluminum foil or a cover and bake at 350 degrees F. for 40-60 minutes. How long it takes depends on the thickness of the potato slices.
- Remove the cover and test to see if your potatoes are done by piercing them with a fork. The fork should slide through easily. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork-tender, remove the cover and bake for another 20-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- I use unsalted butter in this recipe and have included one-half of a teaspoon of Kosher salt in this recipe. However, with the ham and cheese, this dish is already fairly salty. If you are using table salt, only use one-fourth of a teaspoon. If you use salted butter, I would omit any additional salt.
- Feel free to change the cheese in this recipe and use your favorite or what you have on hand. Look for easy melting cheeses such as Gruyere, Gouda, Muenster, Fontina, or Havarti. I also frequently use an Italian or Mexican Blend instead of the Monterey Jack.
- If you have them, leftovers should be stored covered in the refrigerator for up to four days. To reheat, place them on a microwave-safe plate, sprinkle a few drops of water over them, and microwave on high for about a minute.
- No leftover ham, don't worry; you can purchase single ham slices at the grocery store that will work just fine.
Nutrition
**This post was originally published on November 28, 2017. Republished on December 17, 2020, with new photos, a “how-to” video, FAQs, and expanded tips.
Lori
This is a super delish recipe! Thank you!
Sharon Rigsby
I’m so happy you liked it, and thank you, too, for taking the time to leave a comment!
All the best,
Sharon
Patricia
Hi. Thanks for sharing this yummy recipe. Can this be made ahead and frozen for future baking
Sharon Rigsby
Hi Patricia, for the best results, I wouldn’t freeze it. Potatoes do weird things when frozen and I’m afraid it would change the texture. However, you can partially make it ahead and pre-bake it up to 24 hours ahead and then finish baking it before serving. I hope this helps.
Sharon
Joanne
🌷High Sharon ,I searched for a good potatoes and ham recipe and yours popped up along with 2 others. I chose your recipe and it was fantastic. The best au gratin potatoes and ham I ever made and I think I’m older than you. My husband was blown away. I am sharing this recipe with my 4 sisters. Thank you.🌸🌵
Mari Merit
Had some ham and Monterey Jack cheese that was about to expire so I made this. Also added in three sprigs of fresh thyme in with the onions as they were cooking since I also was trying to use it up. Also added a sprinkle of garlic powder. Delicious!
Beth Dillard
My Family loved this. I added 1 tablespoon of garlic approximately 2 minutes before the onions were done, just before adding the flour. We will definitely have this again. Thank you.
Diane Michaels
Can I use cheddar and mozzarella cheese?
Sharon Rigsby
Hi Diane, I have used many different kinds of cheeses and blends, and although they all taste a bit different, they all work fine. The only thing I will say about mozzarella is that it will be really stringy and I probably wouldn’t use all mozzarella, but mixed with cheddar should still be fine.
I hope you enjoy it!
Sharon
Christina
I got a ham on sale at the store and was craving au gratin so this recipe was just what I needed. It’s in the oven right now so I can’t comment on the taste but it smells great. Easy enough recipe that my 5 yr old was able to help me with most of it and of course little ones are more likely to eat new foods when they help make it so win/win. 🙂
Marion Lunsford
Can I use Heavy cream instead of milk or can I use 1% I can’t drink whole milk
Sharon Rigsby
Hi Marion, to substitute heavy cream for milk, I would combine one cup of heavy cream with one cup of water and use that. To use your 1% milk, I would combine one and a half cups of 1% milk and a half cup of heavy cream and use that instead. I hope this helps and I hope you enjoy the dish.
All the best,
Sharon
Jeff
Had some leftover ham and found this recipe! When my wife says it’s good then you can count on it being a keeper! Thanks for the awesome thorough dish! Loved it!
Sharon Rigsby
Hi Jeff, I am so glad you and your wife enjoyed it!
Sharon
Suzy Mac
Made this last night and it was delicious. Since there’s just mom and myself, there are plenty of leftovers for tonight. We both are looking so forward to it since it has had overnight to meld.
Charles L Innis
Caught this in my Sunday paper and am eager to try it, but am not sure what size a “medium” casserole is. Can you please quantify – dimensions, volume, or whatever? It sounds really good! And a mandolin is a wonderful invention (as long as you don’t slice your finger tips).
Thank you!
Sharon Rigsby
Hi Charles, it really depends on the depth of the dish, but I would say a 9×7, or 9-inch round dish would be perfect. You are looking for a dish that will hold about 1 1/2 to 2 quarts. A 9×13 baking dish is too big unless you double the recipe.
I hope you enjoy it!
All the best,
Sharon
Brittney
This recipe is REALLY good! The only changes I made were that I used 1cup of Italian blend cheese, 1/2 cup of medium cheddar & a 1/2 cup of mild cheddar. I only had a 13 x 9 pan on hand so I put the potatoes in there. I ended up eating it myself over the next few days lol. Thanks so much for the fabulous recipe!
Becky wendel
Very good! I added chopped, lightly steamed broccoli in the first layering so I could get my side dish combined in the casserole. Worked out well and will make again. Thank you!
Michael Orr
OH Man! I doubled ALL the recipe ingredients and used Russet type potatos. I changed the recipe (like I always do) to fit what I like and have. So it’s extra sharp vermont cheddar and purple onion with smoked ham sliced thin. 2% milk for the roux and I skip the saute of onion, I just throw it on top of the ham. Warning, this dish is so addictive you won’t know whether you should git or shine your shoes!!!
Marybeth
I made this today and it was so delicious!! My family absolutely loved it and this will be on my meal rotation.
Sharon Rigsby
Hi MaryBeth, I’m so glad you liked it and thank you too for taking time to let me know. I really appreciate it.
All the best,
Sharon
Winter
Super hit at out house last night. My husband told me not to lose this recipe. Thank you.
Phil B
Followed the recipe as stated and it was really good!! The kids loved it. Be sure to let the cheese brown, that makes it really tasty.
Gidget
Just made this recipe today and it was delicious. My four boys really enjoyed the ham au gratin. I served it with roasted asparagus.
I added garlic to the recipe and it was wonderful. Thank you!
Sharon Rigsby
Hi Gidget,
Thank you for your very sweet comment. I’m so glad you and your family enjoyed it! And, thank you too for letting me know.
Sharon
Kim Russell
Just pulled the leftover Christmas ham out of the freeaer a couple of days ago and made ham and bean soup. Still plenty of ham left so I’m going to make this tonight! Probably use up some half and half in my fridge for part of the milk (I hate wasting anything!) and cant resist adding a little garlic. Can’t wait to smell it cooking and then to eat it! Your golden brown cheesy goodness photo is making my mouth water already!
Gritsandpinecones
Hey Kim,
Thanks so much for leaving me a comment. I love your idea of adding garlic and have to say reading your note made my mouth water and wish I had some leftover ham!
I hope you enjoy it!
Sharon
Kristy Murray
What a perfect comfort food for this Fall season. This looks so creamy and delicious!
Desirae
Didn’t work at all with it covered. I wouldn’t try this recipe again, sorry.
Gritsandpinecones
Dear Desirae,
Thank you for leaving a comment and I’m so sorry you had a problem with this recipe. I’m not sure what you mean by “it didn’t work at all with it covered”, but I cover the dish with foil to help the potatoes cook evenly without drying out. And then when the potatoes are mostly done, I remove the foil to lightly brown the cheese topping. The amount of time the potatoes take to cook all depends on how thick or thin your slices are and I think if it is cooked for the entire time without being covered, the dish would be dry. If your potatoes were not done, just recovering them and baking them for a little longer should have fixed that.
I know how much time and effort it goes into making a dish like this and I am sincerely sorry, yours didn’t turn out as you hoped it would.
All my best,
Sharon
CURT
You must not know what you’re doing then 😂
Gary
I tried it and will again in the future, very good
Shawni
I had 4 cups of ham so I doubled the sauce. It’s still in the oven. I also used up the last of the gruyere cheese I had. We’ll see! I thought it looked good enough to try.