This cheesy potatoes and ham bake goes by several names like potato ham au gratin or cheesy scalloped potatoes and ham. Whatever you call it, this homestyle casserole is easy to make, can be assembled in advance and is a treat for the whole family.
ingredients for bechamel, melting butter and dicing onion.
Au gratin potatoes and ham will feed the whole family
When you’re craving a rich, creamy comfort food dinner, this au gratin potatoes and ham casserole is my top pick.
Essentially this is a cheesy scalloped potato recipe with leftover ham that’s topped with extra grated mozzarella and pecorino romano and baked until the crust is burnished and the potatoes are tender. Sound good? I thought so.
Serve this classic ham and potato casserole with my garlic green beans recipe and a simple green salad to round out the meal.
- 2 pounds potatoes, peeled and thinly sliced
- 1 1/2 cups cooked diced ham
- 1 small finely chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Preheat the oven to a cozy 350°F (175°C), and generously grease a 2-quart casserole dish.
Arrange half of the sliced potatoes at the bottom, followed by half of the ham and onions. Repeat these layers with the remaining potatoes, ham, and onions, either keeping them distinct or allowing for some delightful overlap.
In a medium saucepan over medium heat, melt the butter. Stir in the flour, cooking for about a minute to eliminate the raw flour taste.
Gradually whisk in the milk, allowing it to gently simmer until thickened, stirring often for a smooth consistency. Add the salt, pepper, and paprika.
Remove the sauce from heat, and stir in the sharp cheddar until melted. Pour this luscious sauce over the layers of potato, ham, and onion.
Cover the dish with aluminum foil and bake for 60 minutes. Uncover, sprinkle Parmesan cheese on top, and bake for an additional 20-30 minutes until bubbly and golden.
Allow it to rest for a moment before serving to avoid any burns from the piping hot dish.
Variations & Tips:
Add a hint of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a spicy kick.
For a vegetarian version, skip the ham and incorporate sautéed mushrooms and spinach as a flavorful alternative.
Leftovers are no issue; this dish reheats wonderfully, maintaining its deliciousness the next day – if there are any leftovers!
Experiment with a mix of cheeses for diverse flavor profiles; Gruyere or Monterey Jack can add an exciting twist.
Remember, thinner potato slices ensure optimal cooking. If you have a mandoline slicer, now’s the perfect time to use it. Just be mindful of those fingers!
There you have it, my heartwarming rendition of Ham and Potato Au Gratin. May preparing this dish fill your kitchen with warmth and your dining experience with joy. Enjoy, everyone