This Easy Au Gratin Potatoes and Ham recipe combines tender sliced potatoes, savory ham, and plenty of melted cheese in a rich, creamy homemade sauce. It’s an old-fashioned family favorite and one of my favorite ways to turn leftover holiday ham into another delicious dinner.
When my children were young, this cheesy potato and ham casserole was one of their most-requested meals. I still make it today, especially after Easter or Christmas when there’s leftover ham in the refrigerator. And if you love this combination but would rather let your slow cooker do the work, try my recipe for Ham and Scalloped Potatoes in the Crock-Pot.
Quick Look: Au Gratin Potatoes and Ham
- Ready in: About 1 hour 55 minutes, including 15 minutes of prep and 10 minutes of resting time. Baking time may vary.
- Yield: 6 servings
- Difficulty: Easy, with a little hands-on time for slicing potatoes and making the sauce.
- Best for: Using leftover holiday ham, family dinners, and make-ahead meals.
- Taste and Texture: Tender, thinly sliced potatoes and savory ham are layered with a creamy onion sauce and two kinds of melted cheese. The top bakes up golden brown and bubbly, while the potatoes underneath stay rich and creamy.
- Make-Ahead Friendly: You can assemble this casserole a few hours before serving and refrigerate it until you’re ready to bake. I tested it after two hours in the refrigerator, and it turned out beautifully. It’s a handy option when you’re entertaining and want to get some of the prep work out of the way.
- What makes it different: This longtime family recipe uses a homemade onion béchamel sauce and two kinds of cheese, layered with potatoes and ham for creamy, cheesy goodness in every serving.
How Do You Make Au Gratin Potatoes and Ham?
To make au gratin potatoes with ham, prepare a creamy onion sauce with butter, flour, and milk. Layer thinly sliced potatoes, diced ham, and shredded Monterey Jack and cheddar cheese in a baking dish, adding sauce between the layers. Cover and bake at 350°F until the potatoes are fork-tender, then uncover and continue baking until the cheese is golden brown and the sauce is bubbling.
Jump to:
- Quick Look: Au Gratin Potatoes and Ham
- Why You’ll Love This Recipe
- Ingredient Notes and Substitutions
- How to Make Au Gratin Potatoes and Ham
- Sharon’s Tips
- What to Serve With Au Gratin Potatoes and Ham
- Au Gratin Potatoes and Ham FAQs
- Need a Little Help with This Recipe?
- Join the Conversation
- More Leftover Ham Recipes You Will Love
- Final Thoughts
- Recipe:
Why You’ll Love This Recipe
- A delicious way to use leftover ham: Turn your Easter or Christmas leftovers into another satisfying family dinner.
- Homemade creamy sauce: A simple onion béchamel sauce brings everything together without canned soup.
- Two kinds of cheese: Monterey Jack and cheddar add plenty of cheesy flavor and melt beautifully.
- A longtime family favorite: I’ve been making this casserole for decades, and it was one of my children’s most-requested dinners when they were growing up.
Ingredient Notes and Substitutions
A complete list of ingredients and exact measurements is in the recipe card below.
- Russet potatoes: Their starchy texture works beautifully in this casserole. Yukon Gold potatoes are another good option. Slice them thinly and evenly so they’ll cook at the same rate. I usually leave the skins on, but peeling is entirely up to you. In my test, my potatoes weighed 1 lb 9 oz and were sliced ⅛-inch thick.
- Ham: Leftover baked ham is my favorite choice, but thick slices of cooked ham from the grocery store work just as well. Cut the ham into bite-sized pieces so it’s evenly distributed throughout the casserole.
- Monterey Jack and cheddar cheese: These cheeses melt beautifully and add plenty of flavor. You can substitute Gruyère, Gouda, Fontina, Havarti, or a shredded cheese blend.
- Butter, onion, flour, and milk: These everyday ingredients make the homemade white sauce that holds everything together. Cook the onions until softened, then whisk in the flour and milk to create a smooth sauce.
- Salt and pepper: Ham and cheese already contain salt, so season carefully. I use unsalted butter and kosher salt, but you may need less salt depending on your ham and cheese.
How to Make Au Gratin Potatoes and Ham
Make the Cream Sauce
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 5 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 light golden brown, about one to two minutes.
- Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually takes about two minutes. Add salt and pepper, mix well and remove from the heat.
Assemble the Casserole
- Spray a 9-inch square 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.
Bake Until Golden and Bubbly
- Cover the baking dish tightly with aluminum foil and bake at 350°F for approximately 70 minutes, or until the potatoes are fork-tender. Remove the foil and continue baking for approximately 20 minutes, or until the sauce is bubbling and the cheese is golden brown.
- Let the casserole rest for 10 minutes before serving.
- Garnish with chopped parsley and serve.
Sharon’s Tips
- Tested make-ahead option: I assembled this casserole two hours before baking, covered it, and refrigerated it. After letting it sit on the counter while the oven preheated, I baked it covered for 70 minutes, then uncovered for another 20 minutes. I sliced the potatoes ⅛-inch thick, and the casserole turned out beautifully. Baking times may vary depending on the thickness of the potato slices and whether the casserole is refrigerated before baking.
- Slice the potatoes evenly. The thickness of your potato slices makes the biggest difference in cooking time. A mandoline or food processor with a slicing blade makes this easier, but a sharp knife works, too.
- Don’t rush the sauce. Cook the flour with the softened onions for one to two minutes, then gradually whisk in the milk. Allow the sauce to thicken before removing it from the heat.
- Check for tenderness before browning. The potatoes should be fork-tender before you remove the foil for the final baking period. If they’re still firm, keep the casserole covered and give them more time.
- Watch the salt. Ham and cheese can be salty, so I use unsalted butter. If you substitute salted butter, omit the additional salt or adjust it to taste.
- Give it a few minutes to settle. Let the casserole rest for about 10 minutes after removing it from the oven so the bubbling sauce can settle before serving.
What to Serve With Au Gratin Potatoes and Ham
This hearty casserole can be the centerpiece of a family dinner, especially when you’re using leftover holiday ham. I like the idea of serving it with a simple green salad or a lightly seasoned vegetable to balance the rich, cheesy sauce.
For a Southern-style supper, try it with Easy Southern Black-Eyed Peas or Southern Fresh White Acre Peas. Both are delicious alongside ham and potatoes.
Au Gratin Potatoes and Ham FAQs
Yes! I tested this recipe by assembling the casserole completely, covering it, and refrigerating it for two hours before baking. I let it sit on the counter while the oven preheated, then baked it as directed. It turned out beautifully.
I recommend assembling it just a few hours ahead rather than the night before because the raw potatoes may discolor. If you’re baking it straight from the refrigerator, allow additional cooking time as needed and check that the potatoes are fork-tender before removing the foil.
I don’t recommend freezing this casserole. Potatoes can become grainy or watery after freezing and thawing, and the creamy sauce may separate.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave until heated through, adding a small splash of milk if the sauce needs loosening. You can also reheat larger portions covered in the oven at 350°F until hot throughout.
The most common reason is that the potato slices are too thick or unevenly sliced. Cooking times vary, so test the potatoes with a fork before removing the foil. If they’re still firm, continue baking covered until tender.
Traditionally, scalloped potatoes are baked in a creamy sauce without cheese, while au gratin potatoes include cheese and often have a golden, browned topping. These days, the names are often used interchangeably, and plenty of scalloped potato recipes include cheese, including my Southern Cheesy Scalloped Potatoes.
Need a Little Help with This Recipe?
Have a question about this recipe? Leave me a comment below-I'm always happy to help! If you're in a hurry or need an answer right away, try the helpful AI option below.
Join the Conversation
Have you made this Au Gratin Potatoes and Ham recipe? I’d love to hear how it turned out! Click the stars ⭐️ in the recipe card to rate it, or leave a comment below with your questions or favorite variations.
More Leftover Ham Recipes You Will Love
Final Thoughts
This old-fashioned casserole has been a favorite in my family for generations, and it’s still one of the first recipes I think of when there’s leftover ham in the refrigerator. I hope your family enjoys it as much as mine has over the years!
Recipe:
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Easy Au Gratin Potatoes and Ham
Equipment
- 9-inch square baking dish
Ingredients
- 3 tablespoons unsalted butter
- ¼ cup chopped sweet onion
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 Russet potatoes Approximately 1 pound 9 ounces total), sliced ⅛-inch thick
- 1 ½ cups cooked cubed ham about 8 ounces
- 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 chopped onion and cook for approximately 5 minutes, or until softened and translucent.
- Sprinkle the flour over the onions and whisk to combine. Continue cooking for 1-2 minutes, until the flour mixture is light golden brown.
- Slowly add the milk, whisking constantly to prevent lumps. Cook for approximately 2 minutes, or until the sauce thickens. Add the salt and pepper, stir to combine, 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 and bake at 350°F for approximately 70 minutes, or until the potatoes are fork-tender. Remove the foil and continue baking for approximately 20 minutes, or until the sauce is bubbling and the cheese is golden brown.
- Let the casserole rest for 10 minutes before serving.
- Optional: garnish with chopped parsley before serving.
Video
Notes
- Tested make-ahead option: I assembled this casserole two hours before baking, covered it, and refrigerated it. After letting it sit on the counter while the oven preheated, I baked it covered for 70 minutes, then uncovered for another 20 minutes. I sliced the potatoes ⅛-inch thick, and the casserole turned out beautifully. Baking times may vary depending on the thickness of the potato slices and whether the casserole is refrigerated before baking.
- I use unsalted butter in this recipe and have included one-half 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 Gruyère, 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.
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.