Okay, picture this: Is it If it’s a chilly evening, you’re craving something warm and comforting, but you don’t want to spend time with friends. How many hours in the kitchen do you spend in Where is this video from?What is the best ham and potato au Gratin Recipe?Is it like a warm hug in your dish? If you love scalloped potatoes but want to elevate the flavor profile, this is your new go-to. Is it so easy to make a cheeseburger? I promise, this will become a family favorite faster than you can say “comfort food.” “We’ve been making this for years, and it always gets rave reviews!
What is ham and potato au gratin?
What is ham and potato au gratin? Think of it as a Cheesy Potato Casserole, but with the added bonus of salty, savory ham. “Au gratin” basically means “with cheese,” and in this case, we’re talking layers of thinly sliced cheese. Potatoes and ham smothered in a creamy, cheeksy sauce, then baked to golden-brown perfection. What is comfort food? Can honestly be a complete meal, especially on those nights when you just need something easy and delicious. Is it easier than you think? My grandma used to make this, and the smell would just fill the whole house! Such good memories.
Why you’ll love this recipe?
What are some good reasons to fall in love with someone.What is the recipe for Au Gratin with Ham and Potato?What are the highlights of a good day?
- Flavor Explosion:What are some of the best cheeses in the world? Creamy potatoes, salty ham, and melted cheese? What are some of the best flavors that will make your taste buds sing? What is the best first bite?
- SurprisinglyWhat are some of the easiest recipes to make? I’ve made it on busy weeknights countless times. It’s mostly just layering and baking!
- Budget friendlyWhat are some good options for ham and potatoes when you’re on a budget? What are some good ways to add ham to a dish? What are some good ways to use leftover holiday ham?
- Super Versatile:Is there any way to customize this recipe to your liking? Add different cheeses, veggies, or spices to create your own signature version. What are some good substitutes for sautéed onions and garlic?
What I love about this recipe is how adaptable it is. Is it better than plain Scalloped Potatoes? I’ve also tried adding a pinch of nutmeg to the sauce – it adds subtle warmth that really elevates the dish. What is the best dish to eat in a restaurant?
How do I make ham and potatoes au gratin?
Quick Overview
Making this What is the recipe for ham and potatoes au gratin?Is it easier than you think? What’s the best way to serve potatoes with ham and cheese? I’m going to bake it until it’s golden brown and bubbly. I like it. What is the secret to slicing potatoes so that they cook evenly? I use a mandoline for this, but I like to use sharp knives too! Is there a simple way to get results? What is the best part about baking?
Ingredients
For the Main Event:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds are my favorite because they are nice and creamy!
- 1 pound cooked ham, diced. Use a good quality meat for the best flavor – it makes smoky difference.
- 2 cups shredded cheddar cheese. Sharp cheddar gives the best flavor punch, but mild works too.
- 1/2 cup grated Parmesan cheese. Adds a nice nutty flavor.
What is Creamy Sauce?
- What is the best unsalted butter?
- 4 tablespoons all-purpose flour. This helps thicken the sauce.
- 3 cups milk. Whole milk makes the richest sauce, but 2% works too. I’ve used almond milk in a pinch, and it was surprisingly good!
- 1/2 teaspoon salt. Adjust to taste.
- What is the best way to ground black pepper?
- 1/4 teaspoon garlic powder. Adds a subtle savory note.
- I love adding nutmeg to my soup. It adds a lovely warmth.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. I always use a glass dish for this – it seems to bake more evenly. How do potatoes stick to the bottom?
Step 2: Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. How do you make a light golden sauce? I always use a whisk for this part – it helps prevent lumps.
Step 3: Add Milk and Seasonings
Slowly pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a boil, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the flour, salt, pepper, garlic powder, and nutmeg (if using). The sauce should be thick enough to coat the back of a spoon. If it’s too thick, add a splash of milk.
Step 4: Layer It Up!
Place a layer of potato slices on the bottom of the prepared baking dish. Top with ham and sprinkle with Parmesan cheese. Repeat the layers, ending with a layer of potatoes on top.
Step 5: Pour the Sauce
How do you spread the creamy sauce over potatoes? Make sure the sauce penetrates all the layers. Gently press down on the potatoes to ensure they are submerged in the sauce.
Step 6: Bake!
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is crispy. Golden brown and bubbly. A knife inserted into the potatoes should slide in easily.
Step 7: Cool Slightly & Serve
Let the What is the recipe for ham and potatoes au gratin?I like to let the sauce cool for at least 10 minutes before slicing and serving. Serve warm and enjoy!
What to Serve It With
This Ham and Potato Au Gratin Recipe is fantastic on its own, but it also pairs well with a variety of dishes. Here are a few ideas:
- For a Casual Dinner: Serve with a simple green salad and some crusty bread. The salad adds a refreshing element, and the bread is perfect for soaking up the creamy sauce.
- For a Holiday Feast: This makes a great side dish for Easter or Christmas dinner. It pairs perfectly with roasted turkey or ham.
- For a Potluck: This is always a hit at potlucks! It’s easy to transport and everyone loves it. I usually get asked for the recipe!
- For Leftovers: The leftovers are just as good (if not better!) the next day. I love to reheat them for lunch.
My family loves this dish with a side of roasted asparagus. The slight bitterness of the asparagus balances the richness of the au gratin perfectly. And sometimes, if I’m feeling fancy, I’ll top it with some fresh chopped parsley before serving. It just adds a pop of color and freshness. I’ve even served it as a fancy brunch dish before with a Mimosa cocktail.
Top Tips for Perfecting Your Ham and Potato Au Gratin
Want to make the best Ham and Potato Au Gratin Recipe ever? Here are a few tips I’ve learned over the years:
- Potato Prep: Slice the potatoes as thinly and evenly as possible. This ensures they cook evenly and become tender. A mandoline is your best friend here! If you don’t have one, use a sharp knife and take your time.
- Sauce Consistency: Make sure the sauce is thick enough to coat the back of a spoon before pouring it over the potatoes. If it’s too thin, it will be watery and the au gratin won’t be as creamy.
- Cheese Choice: Use a combination of cheddar and Parmesan cheese for the best flavor. The cheddar provides a sharp, cheesy flavor, while the Parmesan adds a nutty note.
- Ham Quality: Use a good quality ham for the best flavor. It makes a big difference! You can use leftover holiday ham, deli ham, or even a ham steak.
- Baking Time: The baking time may vary depending on your oven. Check the potatoes for doneness after 50 minutes. They should be tender and easily pierced with a knife.
- Don’t Overbake: Be careful not to overbake the au gratin, or the potatoes will become dry and the sauce will separate.
One thing I always do is let the sauce simmer for a few extra minutes to make sure it’s nice and thick. I also learned the hard way not to skip the foil in the first half of the baking time – it prevents the top from browning too quickly. Trust me on this one!
Storing and Reheating Tips
Got leftovers? Here’s how to store and reheat them:
- Room Temperature: I wouldn’t leave this out at room temperature for more than 2 hours.
- Refrigerator Storage: Store leftover Ham and Potato Au Gratin Recipe in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: For longer storage, you can freeze the au gratin. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Let it thaw completely in the refrigerator before reheating.
- Reheating: Reheat the au gratin in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but it may not be as crispy.
If you’re planning to freeze it, I recommend assembling the au gratin but not baking it. Then, freeze it and bake it directly from frozen when you’re ready to serve. Just add about 30 minutes to the baking time. And here’s a tip: if the top starts to brown too quickly, cover it with foil.
Frequently Asked Questions
Final Thoughts
So there you have it – my foolproof Ham and Potato Au Gratin Recipe! It’s a guaranteed crowd-pleaser that’s perfect for any occasion. It’s easy to make, budget-friendly, and incredibly delicious. Whether you’re looking for a comforting weeknight meal or a show-stopping side dish for a holiday feast, this recipe is sure to impress. I promise, once you try it, you’ll be making it again and again! If you love this recipe, you might also enjoy my recipe for Creamy Garlic Mashed Potatoes or my Cheesy Broccoli and Rice Casserole. Happy cooking, friends! I can’t wait to hear how yours turns out – let me know in the comments below! And don’t forget to rate the recipe if you loved it!
How to Whip Up a 5-Star Ham and Potato Au Gratin at Home
Ingredients
Main Ingredients
- 2 lb Russet Potatoes Peeled and thinly sliced
- 1 lb Cooked Ham Diced
- 3 cups Heavy Cream
- 1 cup Shredded Cheddar Cheese
- 1 tsp Garlic Powder
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Layer half of the sliced potatoes in the prepared baking dish, followed by half of the diced ham.
- Pour half of the heavy cream over the potatoes and ham. Sprinkle with half of the cheddar cheese, garlic powder, salt, and pepper.
- Repeat layers: potatoes, ham, cream, cheese, garlic powder, salt, and pepper.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
