Easy Au Gratin Potatoes and Ham
Servings: 6 servings
Calories: 431kcal
Tender slices of Russet potatoes, savory ham, and two kinds of melted cheese are layered with a homemade creamy onion sauce in this old-fashioned Au Gratin Potatoes and Ham recipe. A longtime family favorite and a delicious way to use leftover holiday ham!
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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.
Nutrition
Calories: 431kcal | Carbohydrates: 27g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 883mg | Potassium: 711mg | Fiber: 2g | Sugar: 5g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 394mg | Iron: 2mg
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