This Easy Au Gratin Potatoes and Ham recipe is perfect for the holidays, not only because it is delicious, but because it also solves the age-old question of what to do with all that leftover ham.
I’m excited to share this cheesy dish of deliciousness, Easy Au Gratin Potatoes and Ham, which is a family favorite and fancy enough to serve guests. When my children were young, this was one of their favorite dishes, and I made it often. And, I still do, especially around the holidays when we are likely to have 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. This scrumptious Easy Au Gratin Potatoes and Ham casserole is pure comfort food nirvana, and I guarantee it will quickly become one of your family’s favorites too!
If you like this recipe, you might also like these delicious potato dishes:
How to Make Au Gratin Potatoes and Ham
To get started, gather your ingredients which include: butter, onion, flour, milk, pepper, potatoes, ham, Monterey Jack and Cheddar cheeses, and parsley for garnish.
Add butter and finely minced onions to a large skillet over medium-low heat and saute about 10 minutes until the onions are soft and translucent.
Wash and scrub the potatoes, slice as thinly and as uniformly as possible. Most of the time I leave the skins on. If you have a mandolin, by all means, use that. The thinner the potato slice, the quicker this casserole cooks. Also, cut up the ham into cubes.
Once 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 which is 1 1/2 Tbsp of flour for every 1 cup of milk or liquid. Continue cooking the onion and flour mixture until the flour is golden brown, about 2-3 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 pepper, mix well and remove from the heat. You can add a pinch of salt at this point, but with the cheese and ham, this dish is already pretty salty.
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.
Cover the dish tightly with aluminum foil and bake at 350 degrees for 40-60 minutes. How long it takes depends on the thickness of the potato slices. Remove the foil and test to see if your potatoes are done, by piercing them with a fork. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork tender, remove the foil completely 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.
If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive new notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!