Au gratin potatoes and ham is a cheesy potato casserole dish that makes great use of leftover ham. Au gratin potatoes recipes are hard not to love! They’re cheesy, starchy, savory and so cozy.
This ham and potatoes au gratin is perfectly portioned for two servings. If you want to make enough for leftovers or to serve the dish for a crowd, feel free to double the ingredients and bake it in a larger baking dish.
Ingredients for Au Gratin Potatoes and Ham
- Potatoes: The best way to slice potatoes for au gratin potatoes is using a mandoline slicer. These handheld tools can produce very thin slices, and they ensure all the potatoes are cut to an even width. To keep the potato slices from oxidizing and turning brown as you work, store the slices in water until you’re ready to cook.
- Cooked ham: Any type of cooked ham works here. You can use sliced ham from the deli, ham steak, or leftover honey baked ham or bourbon-glazed ham from a holiday dinner.
- Cheese sauce: The cheesy sauce in this recipe is made with butter, all-purpose flour, milk and shredded cheddar.
Directions
Step 1: Begin layering the gratin
Preheat the oven to 350°F. In a greased 1-quart baking dish, combine the cooked potatoes, ham and onion. Set aside.
Editor’s Tip: There are several ways to cook potatoes, but the microwave is a good option here. Peel and slice the potatoes. Place them in a microwave-safe bowl with 1 tablespoon water. Partially cover the bowl. Microwave for three minutes, or until softened.
Step 2: Make the cheese sauce
In a saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually add the milk. Bring the mixture to a boil. Cook and stir for two minutes, until the mixture is thickened and bubbly.
Add the cheese, salt and pepper. Stir until the cheese is melted.
Pour the cheese sauce over the potato mixture, and stir gently to mix.
Step 3: Bake the gratin
Bake, uncovered, for 35 to 40 minutes or until bubbly. Garnish with parsley, and serve.
Recipe Variations
- Change up the cheese:Â Sharp cheddar is an excellent option for au gratin potatoes, but any melting cheese works in this recipe. Try Gruyere, fontina or Monterey Jack.
- Make it without cheese:Â Skip the cheese, and turn this dish into scalloped potatoes with ham.
- Skip the ham:Â You can skip the ham to make vegetarian au gratin potatoes. Or swap in another cooked meat. This dish would be great with any type of bacon, like pancetta or Canadian bacon.
Can you make au gratin potatoes and ham ahead of time?
Our au gratin potatoes and ham recipe can be made a day ahead of time. We use precooked potatoes, which means the potatoes won’t turn brown as they sit in the casserole dish. Layer the potatoes and ham as directed. Pour the cheese sauce over the potato mixture. Cover the baking dish, and store it in the fridge overnight. The next day, remove the dish from the refrigerator, and let it sit on the counter while the oven preheats. Then bake as directed.
How to Store Au Gratin Potatoes and Ham
Store au gratin potatoes and ham in an airtight container in the refrigerator. The leftovers should last up to four days. Reheat the leftovers in the microwave until they reach an internal temperature of 165°.
Au Gratin Potatoes and Ham Tips
What is the difference between scalloped potatoes and potatoes au gratin?
Cheese is the major difference between au gratin and scalloped potatoes. Both casseroles contain thinly sliced potatoes and a creamy sauce, but au gratin potatoes always have cheese. It gets confusing because some scalloped potato recipes also include cheese. So, the names are sometimes used interchangeably.
What should you serve with au gratin potatoes and ham?
This au gratin potatoes and ham recipe is hearty and filling, so you can serve it as the main meal alongside roasted vegetables or a simple side salad. If you want to prepare it as a side dish, serve it alongside pot roast, grilled steak or chicken, or your favorite salmon recipe.
Can you make ham and potatoes au gratin without peeling the potatoes?
You can make ham and potatoes au gratin with peeled or unpeeled potatoes. The dish will have a more rustic look and texture with unpeeled potatoes, but it will still taste great! Make sure to wash the potatoes well to remove any excess dirt or debris.
