Ham and Potato Au Gratin ~ Classic potato au gratin made with ham and a bit saucier than normal.
It may be days past Easter, but I still have had ham to use up. I have not cooked a lot this week, trying to eat through the contents of my refrigerator, but the time came I needed to make something with the ham. This year I purchased a boneless ham, so making a soup with the bone was out. Then I decided to truly be evil, break all the rules, and just be decadent. My diabetic friend took the appropriate amount of insulin, I ate high protein meals/snacks throughout the day, all so I could make something neither of us should eat, but definitely wanted to eat.
I realize we aren’t all using the exact same size baking pan/dish, so my directions for potatoes is broad. I planned to use five, but only four fit. Also, to slice my potatoes, I used a Mandolin slicer. I have decent knife skills, but slicing that many potatoes paper thin requires more patience than I think I have. I love to keep the skins on my potatoes (or I’m lazy, you decide), so I simply scrub them clean and slice.
For my cheese, I just grate up whatever I have that is open. I usually have at least 6 different types of cheese on hand. This was made with 6 oz sharp cheddar and 4 oz Monterrey Jack, but all cheddar or all Jack would be perfectly delicious.
Ingredients
- 1 lb ham; cubed
- 4-6 medium russets; thinly sliced
Cheese Sauce
- 3 tbsp butter
- 3 tbsp flour
- 11/2 cups milk
- 10 oz cheese; grated
- Salt/pepper to taste
- Pinch-1/8 tsp of nutmeg
Instructions
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In a large sauce pan, melt the butter.
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Slowly whisk in the flour.
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The roux will become paste-like.
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Make sure the roux is smooth, that there are no lumps or the sauce will taste gritty.
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Once the roux is completed, add the milk, mix well.
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Add the salt, pepper, and nutmeg.
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Slowly add the cheese, small bits at a time, stirring it well as it melts.
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Once the cheese has melted, and the sauce is seasoned to taste, set it aside.
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Grease a baking dish and place a layer of potatoes.
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Overlap them, filling any holes.
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Once the layer is placed, sprinkle some salt and pepper over the potatoes and then add a spoonful or two of the cheese sauce.
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Spread the cubed ham over the potatoes in a single layer.
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Add another layer of potatoes and repeat the steps over (seasonings, cheese sauce, ham, potatoes) until 1/2" before the rim has been reached.
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Pour the remaining cheese sauce over the top of the potatoes, allowing it to work its way down. Garnish, if desired. Cover with foil.
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Bake in a 400º preheated oven for 11/2 hours.
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The last 15 minutes of cooking, remove the foil and allow to finish cooking uncovered.
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When done, allow to rest for at least 5 minutes before cutting into it. Serve.
28 Comments
Betty Holt
April 25, 2014 at 3:37 pmThis looks so good, I am going to try ths.
Michelle
August 29, 2014 at 12:40 amHope you love it…I know you will.
Cindy Gordon
August 29, 2014 at 7:53 amI know its breakfast, but this looks amazing and I am hungry!
Michelle
September 3, 2014 at 1:04 amThese were cheesy good. Even though it was breakfast time when you saw them, Add a egg on top of your slice and call it breakfast. I won’t tell!
Sandi @sandigtweets
August 29, 2014 at 9:21 amWow, this looks incredible! We love potatoes and cheese. This looks like an easy dish to make ahead and then just toss in the oven when ready.
Michelle
September 3, 2014 at 1:05 amSandi, they are. During the holidays I always make them ahead of time and then just pop them in the oven when it’s closer to dinner.
Healing Tomato
August 29, 2014 at 10:16 pmWhat a lovely recipe. I like potatoes anytime.
Michelle
September 3, 2014 at 1:05 amThey truly are good for B, L, or D!
janelle
September 2, 2014 at 11:44 amthis just screams fall! looks good
Michelle
September 3, 2014 at 1:06 amThey are good. But it’s cheese and potatoes, and ham…so what’s not to love.
Arman @ thebigmansworld
April 11, 2015 at 1:14 amThis totally has to qualify as a breakfast…Right?
Michelle
April 11, 2015 at 10:34 pmIf you’re going to eat it for breakfast, add a scrambled egg…otherwise, side or main dish.
Marye
April 11, 2015 at 5:04 amOne of my favorite comfort foods! It’s such a satisfying supper. 🙂
Michelle
April 11, 2015 at 10:34 pmThank you Marye.
Meg @ With Salt and Wit
February 22, 2016 at 5:57 amWe always have a cheesy potato dish at Easter and thinking this ham version is needed! So cheesy!
Kacey @ The Cookie Writer
February 22, 2016 at 6:09 amThis is my go-to after Easter meal. I mean, it just makes so much sense! And yours looks amazing (and it would save me all the work if you brought yours over here!)
Emily
February 22, 2016 at 6:25 amoh wow!! that looks so so good! I haven’t made Au Gratin potatoes in so long, but I know I will be making them soon after seeing all these gorgeous photos!
Heather | All Roads Lead to the Kitchen
February 22, 2016 at 7:31 amThis is one of my favorite things to eat – total comfort food for me…reminds me of being a kid. It looks super delicious!
Nicole
February 22, 2016 at 5:29 pmThis looks amazing! Pinned it.
Carol Borchardt
February 22, 2016 at 6:57 pmI’m very happy I found your recipe! I’ve tried to make potatoes au gratin from scratch numerous times and I’ve always had a problem with the cheese getting funky. Awesome idea to make a cheese sauce first!
Stephanie
February 22, 2016 at 7:40 pmThere is just something so perfect about potatoes, ham, and cheese together. I am now dreaming of making this and the cheese combinations I want to try. My go to with ham is usually Gruyere, and that is a nice melting cheese as well. Yeah, this is going to happen really soon!
Nutmeg Nanny
February 22, 2016 at 9:02 pmThese au gratin potatoes look fabulous! Love that they are packed with ham!
Kelly
February 22, 2016 at 10:32 pmOh, this is one of my favorite comfort foods! I’ll definitely be giving your recipe a try – thanks so much for sharing!
Carrie @Frugal Foodie Mama
February 23, 2016 at 6:16 amThis is such a classic side dish! We have it almost every year at Easter dinner. 🙂
eat good 4 life
February 23, 2016 at 7:55 amI love potatoes so I am sure I would love this recipe. It looks very easy too!!
Deb @ Cooking on the Front Burner
February 23, 2016 at 6:24 pmI pretty much could live on potatoes! This dish would made a perfect side to any main course.
Cami @ The Crafting Nook
February 24, 2016 at 6:15 amOh WOW this looks amazing and so mouthwatering. I love potato and love to try new different things! This way of making potato is going straight to my list!
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