Layered with potatoes, onion, ham, and cheese sauce, this au gratin dish is great as a side for a holiday dinner, but also makes a hearty main casserole dish. The potatoes come out tender and cheesy, and the top crusted with a delicious breadcrumb mixture. Prepare ahead of time, because this dish takes over an hour to bake (but it is soo worth it!).
Potatoes and Ham Au Gratin
Prep time
Cook time
Total
Type: Main
Serves: 4
Ingredients
- 4 medium russet potatoes, peeled
- 4 thick lunchmeat slices of ham (I use Trader Joe's Healthy Ham)
- ⅛ cup butter
- ½ medium onion, chopped
- 1 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- ¼ cup bread crumbs
- paprika
Instructions
- Preheat oven to 375 ºF.
- Thinly slice potatoes and layer them in 8x8 casserole dish until bottom is covered.
- Slice onions.
- Melt butter in saucepan and add onions. Cook for 3 minutes, stirring occasionally.
- Stir in pepper, salt, and flour and stir until blended and mixture is bubbly.
- Stir in milk and almost all of the cheese (save a little to sprinkle over the top at the very end) and stir constantly until boiling (about 1 minute).
- Pour ½ sauce over potatoes, then add 1 layer of ham slices on top.
- Add another layer of sliced potatoes to cover the ham.
- Pour remaining ½ of cheese sauce over potatoes evenly.
- Bake uncovered for 1 hour.
- Mix cheese, bread crumbs, and paprika and sprinkle over top. Bake additional 15 minutes uncovered until top is golden brown.
- Let stand 10 minutes before serving warm.
I’ve always wanted to try making an au gratin dish, they always look so impressive (as does this one).
*kisses* HH
p.s. do stop by and enter my giveaway daaahling, there are two great prizes to win 😀
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This is a great, tasty dish, perfect for leftover Thanksgiving ham. I used the leftover cheeses from the holiday charcuterie board, so it was definitely a mix, not just cheddar. I went the extra mile and chopped the ham before sautéing it in a little butter. Just makes for easier serving to use chunks instead of slices, and browning it a little adds flavor. The biggest change was doubling the sauce. 1 cup of milk for 4 potatoes didn’t seem like it was nearly enough, but then again, my potatoes were kinda big. Turned out just the way I like it. No complaints, would definitely make it again.