Description
This classic Ham and Potato Au Gratin recipe combines tender russet potatoes, savory diced ham, and a creamy, cheesy sauce baked to golden perfection. It’s a hearty, comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes and Ham
- 4 cups russet potatoes (peeled and thinly sliced)
- 2 cups cooked ham (diced)
Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk (preferably whole milk)
- 1 1/2 cups cheddar cheese (shredded), divided
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture becomes lightly golden, developing a nutty flavor.
- Prepare Cheese Sauce: Gradually whisk in the milk, stirring constantly to avoid lumps, until the sauce thickens and coats the back of a spoon. Season with salt, black pepper, and garlic powder. Stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Layer Ingredients: Arrange half of the sliced potatoes evenly in the prepared baking dish. Top with half of the diced ham, then pour half of the cheese sauce over the layers. Repeat the layering with the remaining potatoes, ham, and cheese sauce.
- Add Cheese Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top of the assembled gratin. Cover the dish with aluminum foil.
- Bake Covered: Place the covered dish in the preheated oven and bake for 40 minutes to allow the flavors to meld and the potatoes to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for another 20 minutes until the top is golden brown, bubbly, and slightly crispy.
- Rest and Serve: Let the au gratin rest for 10 minutes after removing from the oven to set the layers before serving.
Notes
- For best results, slice potatoes uniformly to ensure even cooking.
- Whole milk is recommended for a richer sauce, but you can substitute 2% milk if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lower-fat version, reduce cheese amount or use a sharp cheese for more flavor with less quantity.
- Covering the dish during initial baking prevents the top from drying out.
