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.
1poundpotatoeswashed and thinly sliced (about 3 medium baking potatoes)
1 ½cupscooked cubed hamabout ½ of a pound
1cupgrated sharp cheddar cheese
1cupgrated Monterey Jack cheese
chopped fresh parsley for garnishoptional
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.
Video
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.