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Au Gratin Potatoes and Ham

 Au Gratin Potatoes and Ham
With hearty chunks of ham and red potato in a creamy cheese sauce, this dish appeals to all at any gathering.—Evie Pond, Ipswich, South Dakota
80 ServingsPrep: 45 min. Bake: 45 min.


  • 20 pounds red potatoes
  • 8 pounds fully cooked ham, cubed
  • 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1/2 cup all-purpose flour
  • 8 cups milk
  • 6 pounds process cheese (Velveeta), cubed
  • 2 teaspoons pepper
  • 2 teaspoons paprika


  • Place potatoes in several stockpots and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain.
  • Peel if desired and cut into cubes. Place about 6 cups of potatoes in
  • each of eight greased 13-in. x 9-in. baking dishes. Add about 3-1/2
  • cups of cubed ham to each dish.
  • In a the same kettles, combine the soup, flour and milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • the cheese, pepper and paprika. Reduce heat and cook until the
  • cheese is melted.
  • Pour about 2-1/4 cups of sauce into each pan. Cover and bake at
  • 350° for 40 minutes. Uncover and bake 5-10 minutes longer or
  • until bubbly. Yield: 8 casseroles (10 servings each).