Ham and potato au gratin

Name: Ham and Potato Au Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 pounds potatoes (peeled and thinly sliced); 1 cup cooked ham (diced); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk (whole milk recommended); 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cups shredded cheese (cheddar or Gruyere)

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Oh, where do I even begin with this ham and Potato Au Gratin? It’s one of those dishes that just feels like home, you know? It’s the kind of thing I used to beg my mom to make on chilly evenings when all I wanted was something warm and comforting, and honestly, it’s the dish my own kids now ask for when they need a serious pick-me-up. Forget those fancy, complicated casseroles that take hours; this one is surprisingly straightforward and tastes like pure magic. It’s got that perfect balance of creamy, cheesy, potato-y goodness with little salty bites of ham scattered throughout. Honestly, if you’ve ever loved a classic potato gratin, imagine that but with an extra layer of savory goodness from the ham – it’s next level!

What is ham and potato au gratin?

So, what exactly is this glorious creation? At its heart, ham and potato au Gratin is a delightful baked dish that takes humble potatoes and elevates them into something truly special. “Au gratin” simply means it’s baked with a topping, usually cheese or breadcrumbs, until it’s golden and bubbly. In this case, we’re layering thinly sliced potatoes with savory diced ham, all swimming in a rich, creamy sauce, and then baking it until everything is tender and melt-in-your-mouth delicious. Think of it as a super cozy, incredibly satisfying hug on a plate. It’s not just a side dish; it’s a star all on its own, perfect for making any meal feel like a celebration, even on a Tuesday night.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this ham and potato au gratin recipe, and I just know you’re going to fall in love with it too. First off, the flavor profile is just phenomenal. You get the comforting, earthy taste of the potatoes, softened to perfection, mingling with the salty, slightly smoky notes of the ham. Then there’s the sauce – oh, that sauce! It’s rich, creamy, and infused with garlic and herbs, coating every single slice of potato. It’s the kind of flavor that makes you close your eyes and savor every bite.

But it’s not just about taste; this recipe is also a lifesaver when you’re short on time or feeling a bit intimidated by complex cooking. I’ve made it countless times, and it truly is simple to put together. The ingredient list is pretty standard, and the steps are easy to follow, even for beginners. Plus, it’s wonderfully budget-friendly. Potatoes and ham are readily available and don’t cost a fortune, making this a fantastic option for feeding a crowd without breaking the bank.

And let’s talk versatility! While it’s incredible on its own, it’s also the perfect companion to so many meals. Need a show-stopping side for a holiday dinner? This is your guy. Want something hearty and satisfying for a casual weeknight meal? Done. It pairs beautifully with roasted chicken, pork, or even a simple green salad. What I love most about this ham and potato au gratin is that it consistently delivers on flavor and comfort, no matter how many times I make it. It’s a true crowd-pleaser, and the leftovers (if there are any!) are just as amazing.

How do you make ham and potatoes au gratin?

Quick Overview

The magic of this ham and potato au gratin lies in its simplicity. We’re talking about thinly slicing potatoes, dicing some delicious ham, whisking together a creamy sauce, and then layering it all up before letting the oven do its magic. It’s a straightforward assembly process that requires minimal fuss. You’ll get that gorgeous, golden, bubbly top and tender potatoes that practically melt in your mouth. Trust me, even if you’re new to making gratins, this recipe is designed to be foolproof and incredibly rewarding.

Ingredients

For the Main Batter:
Let’s start with the foundation of our creamy dream! You’ll need about 2.5 pounds of Yukon Gold potatoes. I love Yukon Golds because they’re wonderfully creamy and hold their shape beautifully when baked, but Russets can work in a pinch if that’s what you have. Just make sure they’re peeled and thinly sliced – about 1/8 inch thick is perfect. A mandoline slicer is your best friend here, ensuring even thickness for consistent cooking, but a sharp knife and a steady hand will do the trick too. We’ll also need 2 cups of heavy cream, which is non-negotiable for that luxurious texture. And 1 cup of whole milk to lighten it up just slightly. For flavor, a couple of cloves of minced garlic are essential, plus salt and freshly ground Black Pepper to taste. A pinch of nutmeg is my secret weapon; it really enhances the creamy flavors without making it taste like nutmeg!

For the Filling:
This is where the savory goodness comes in! You’ll want about 1.5 cups of diced cooked ham. Leftover ham from a holiday is absolutely perfect, or you can grab some pre-diced ham from the deli counter. The key is to have it in bite-sized pieces. I also like to add about 1 cup of shredded Gruyere cheese. Gruyere has a wonderfully nutty, slightly sweet flavor that melts beautifully and pairs so well with potatoes and ham. If you can’t find Gruyere, a good sharp cheddar or even a blend of cheddar and Monterey Jack will be delicious too. A little bit of fresh chopped chives for a pop of color and mild oniony flavor is always a nice touch, but totally optional!

For the Glaze:
Now, this is technically optional, but I find it takes the ham and potato au gratin to another level of deliciousness! You’ll need about 1/4 cup of Dijon mustard mixed with 2 tablespoons of honey. This creates a slightly sweet and tangy glaze that bakes into a beautiful, slightly caramelized topping. It’s like the cherry on top of an already amazing sundae!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven is heating up, grab a 9×13 inch baking dish. I like to give mine a good spray with cooking spray or rub it down with a little butter. This ensures that our beautiful gratin won’t stick once it’s done. A well-greased pan is crucial for easy serving later!

Step 2: Mix Dry Ingredients

This step is super simple, but it’s important for building our flavor base. In a medium bowl, whisk together the minced garlic, salt, freshly ground Black Pepper, and that pinch of nutmeg. If you’re using chives for the filling, you can add them here too, or save them for garnishing later.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, pour in your heavy cream and milk. Now, add the garlic, salt, pepper, and nutmeg mixture to the cream and milk. Give it a good whisk until everything is well combined. This is our luscious sauce base that will cook those potatoes and make them impossibly tender.

Step 4: Combine

Now we bring it all together! Add your thinly sliced potatoes and diced ham to the bowl with the cream mixture. Gently toss everything together using your hands or a large spoon. You want to make sure every potato slice and piece of ham is coated in that glorious creamy sauce. Be gentle so you don’t break the potato slices too much.

Step 5: Prepare Filling

In a small bowl, I like to have my shredded Gruyere cheese ready to go. This makes it super easy to sprinkle evenly over the top later. If you’re adding chives to the filling, make sure they are finely chopped so they distribute well.

Step 6: Layer & Swirl

Time to assemble! Pour about half of the potato and ham mixture into your prepared baking dish. Sprinkle half of the Gruyere cheese over the top. Then, layer the remaining potato and ham mixture evenly. Finally, sprinkle the rest of the Gruyere cheese over the very top. I sometimes like to gently press down the layers to make sure everything is nestled in nicely.

Step 7: Bake

Pop that dish into your preheated oven. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly. If the top starts browning too quickly before the potatoes are tender, you can always loosely tent it with aluminum foil. I usually check around the 45-minute mark and then keep an eye on it.

Step 8: Cool & Glaze

Once it’s baked to perfection, carefully remove the dish from the oven. Let it rest for about 10-15 minutes. This is crucial! It allows the sauce to thicken up and the flavors to meld. While it’s resting, whisk together the Dijon mustard and honey in a small bowl to create your glaze. Once the gratin has rested a bit, gently brush or spread the glaze evenly over the top. It’ll create this beautiful, slightly sweet and savory crust.

Step 9: Slice & Serve

And there you have it! Your incredible ham and potato au gratin is ready to be devoured. Use a sharp knife to cut into generous portions. The aroma alone will have everyone gathering in the kitchen. Serve it hot and watch it disappear!

What to Serve It With

This ham and potato au gratin is so versatile, it truly can be the star of any meal! For a lovely breakfast or brunch, I love serving it alongside fluffy scrambled eggs and maybe some crispy bacon. The richness of the gratin is a perfect counterpoint to the lighter eggs. A side of fresh fruit salad adds a nice pop of freshness.

As a main course for a cozy dinner, it’s pure comfort. I often pair it with a simple green salad tossed with a light vinaigrette. The acidity of the dressing cuts through the richness of the gratin beautifully. Roasted asparagus or steamed Green Beans also make wonderful companions, adding a touch of green and some healthy crunch. If you’re feeling particularly indulgent, a perfectly roasted chicken or a pork tenderloin would be an absolutely divine pairing.

For a more casual snack or a potluck contribution, it’s a guaranteed hit. It’s hearty enough to stand on its own, and people just can’t get enough of that creamy, cheesy goodness. My family also loves it as a side dish during the holidays, nestled amongst all the other festive fare. It always gets rave reviews!

Top Tips for Perfecting Your Ham and Potato Au Gratin

I’ve made this ham and potato au gratin more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, about the potatoes: make sure they are sliced uniformly. If some slices are too thick, they might not cook through, and if they’re too thin, they can turn mushy. A mandoline is fantastic for this, but if you’re using a knife, take your time and aim for consistency. Also, don’t skip the step of peeling the potatoes; it really ensures a smoother texture.

When it comes to mixing, be gentle! You want those potato slices to hold their shape. Overmixing can break them down, leading to a less appealing texture. I usually just use my hands to toss everything together; it gives you the best control. Make sure every piece of potato and ham is coated in the cream mixture – this is key for even cooking and maximum flavor infusion.

For that beautiful cheesy top, I find that Gruyere is truly special, but feel free to experiment! A sharp white cheddar gives a lovely tang, and a mix of cheeses is always a good idea. Don’t be afraid to add a little extra cheese if you’re feeling decadent! And that Dijon-honey glaze? While optional, it adds a wonderful layer of flavor and a gorgeous finish. Make sure your Dijon isn’t too overpowering; a good quality Dijon is best. You can adjust the honey to your sweetness preference, but a little sweetness really balances the savory ham and potatoes.

Regarding baking, ovens can be quirky, so keep an eye on your gratin. If the top is browning too quickly, just loosely tent it with foil. The goal is for the potatoes to be fork-tender all the way through. Once it’s out of the oven, letting it rest is non-negotiable. This allows the sauce to set and thicken properly, making it much easier to serve neat slices. It’s a small step, but it makes a big difference in the final presentation and texture.

Storing and Reheating Tips

This ham and potato au gratin is so good, you might actually have leftovers – though I wouldn’t bet on it! If you do, storing it properly is key to enjoying it later. For leftovers that will be eaten within a day or two, it’s best to store it covered tightly in the refrigerator. Make sure it has cooled down a bit before covering; this prevents condensation from making the top soggy. It should keep well in the fridge for up to 3-4 days.

When it comes to reheating, I have a couple of favorite methods. For the best results, I always recommend reheating it in the oven. Transfer a portion to an oven-safe dish, cover it loosely with foil, and bake at around 325°F (160°C) for 15-20 minutes, or until heated through. This method helps to revive that creamy texture and prevent the top from becoming too dry. If you’re in a real rush, you can reheat individual portions in the microwave, but be aware that the texture might be a little softer, and the crust won’t be as crisp. Just heat in short intervals until warm.

I generally don’t recommend freezing this particular dish. The creamy sauce and potatoes can sometimes break down and become a bit watery upon thawing, which isn’t ideal. It’s best enjoyed fresh or as refrigerated leftovers. And as for the glaze, if you know you’ll be storing leftovers, you can always add the glaze just before serving after reheating, or just before popping it back in the oven to reheat, to ensure it stays nice and fresh.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making this ham and potato au gratin gluten-free is quite simple. The potatoes and ham are naturally gluten-free. The main thing to check is your milk and cream, but most brands are fine. If your recipe uses any flour in the sauce (this one doesn’t, which is great!), you’d want to use a gluten-free all-purpose flour blend or cornstarch to thicken. The cheese and other flavorings are typically gluten-free as well. So, just ensure your ingredients are certified gluten-free, and you’re good to go!

Do I need to peel the zucchini?

For this ham and potato au gratin, we’re using potatoes, not zucchini! But if you were asking about potatoes, yes, I generally recommend peeling them for the smoothest, most pleasant texture. The skin can sometimes be a little tough or detract from the creaminess of the dish. However, if you’re in a pinch or prefer a more rustic feel, you can certainly leave the skins on, especially if you’re using thin-skinned varieties like Yukon Golds. Just make sure they’re washed very well!

Can I make this as muffins instead?

That’s an interesting thought! While this is designed as a baked casserole, you *could* adapt it into muffin form. You’d likely need to make sure the potato slices are very thinly cut, or even finely diced, so they cook quickly in the muffin tin. You might also need to adjust the baking time and temperature, likely starting at a slightly higher temp for a shorter duration, and keeping a close eye on them to prevent burning. It would be a fun appetizer or individual serving idea!

How can I adjust the sweetness level?

If you find the Dijon-honey glaze too sweet, or you prefer a less sweet profile overall, you can easily adjust it. For the glaze, you can use less honey or even omit it entirely and just use Dijon mustard for a tangier topping. You could also swap the honey for a touch of maple syrup, which offers a different kind of sweetness. If you want to reduce sweetness in the main dish itself, you can be mindful of the ham you choose – some hams are sweeter than others.

What can I use instead of the glaze?

If the glaze isn’t your thing, or you just want another option, you have plenty of choices! You could simply top the gratin with extra cheese before baking for an even cheesier crust. Another great option is to make a simple breadcrumb topping. Mix panko breadcrumbs with a little melted butter, some dried herbs, and a pinch of garlic powder, then sprinkle over the top during the last 15-20 minutes of baking for a delightful crunch.

Final Thoughts

So there you have it – my absolute favorite ham and potato au gratin recipe. It’s more than just a dish to me; it’s a feeling, a memory, a warm embrace in food form. I truly hope you give it a try, especially if you’re looking for something that’s both incredibly comforting and surprisingly easy to make. It’s the kind of recipe that makes people feel special without you having to spend hours in the kitchen. It’s the perfect answer to “What’s for dinner?” on a busy night, or the ideal centerpiece for a relaxed weekend meal. If you love this recipe, you might also enjoy my other comforting potato bakes or savory ham dishes.

I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, or if you have any of your own family twists to add. Happy cooking, and enjoy every delicious bite!

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