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.
Can I use Heavy cream instead of milk or can I use 1% I can’t drink whole milk
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
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!
Hi Jeff, I am so glad you and your wife enjoyed it!
Sharon