Creamy, cheesy, and satisfyingly hearty, this Ham and Potatoes Au Gratin Recipe transforms humble ingredients into a soul-warming classic. It’s the perfect solution for leftover ham with irresistible flavor.
Layered with velvety cheese sauce, tender potatoes, and savory ham, this baked dish delivers comfort food nostalgia in every bite. Ideal for weeknights or holiday leftovers, it’s a guaranteed crowd-pleaser.
Key Ingredients for This Hearty Ham and Potatoes Au Gratin
- Potatoes – The starchy base that softens to perfection while soaking up the rich, cheesy sauce.
- Cooked Ham – Adds salty, smoky flavor and turns this from a side into a satisfying main.
- Sharp Cheddar Cheese – Brings a bold, tangy bite that cuts through the richness.
- Monterey Jack Cheese – Melts beautifully, lending a creamy texture to every layer.
- Milk – Creates the foundation for the silky béchamel-style sauce.
- Unsalted Butter – Adds richness and helps sauté the onions to bring out their sweetness.
- Yellow Onion – Infuses the sauce with subtle aromatic depth.
- All-Purpose Flour – Used to thicken the sauce to coat the potatoes just right.
- Kosher Salt & Pepper – Balances and enhances all the flavors.
Layer, Bake, Enjoy: How to Make Ham and Potatoes Au Gratin
Begin by crafting a simple cheese sauce: sauté onions in butter until tender, then whisk in flour and cook until golden. Slowly add milk, season, and stir until thickened.
In a greased casserole, layer sliced potatoes, cubed ham, and cheeses, then pour over the sauce. Repeat with remaining ingredients, finishing with a generous topping of cheese.
Cover and bake until the potatoes are fork-tender. Uncover to finish baking, letting the top become golden and bubbling. Garnish with fresh parsley and serve hot.
Secrets to Cheesy Perfection: Tips & Variations
For the creamiest result, slice potatoes thinly and evenly—use a mandoline if available. Thick slices may take longer to cook and affect layering.
This dish is a flavor playground for cheese lovers. Feel free to sub in Gruyere, Fontina, or even a smoked Gouda for unique twists. A dash of garlic powder or nutmeg in the sauce adds depth.
No leftover ham? Deli-style ham steaks or thick-cut slices from the store work great. For a vegetarian version, omit the ham and add sautéed mushrooms or spinach.
Storing and Reheating Ham and Potatoes Au Gratin
Leftovers are just as delightful the next day. Store them in an airtight container in the fridge for up to four days. To reheat, microwave individual portions with a sprinkle of water to retain moisture, or warm in a low oven for a crisp top.
This dish also freezes well—just cool completely, wrap tightly, and freeze for up to two months. Thaw in the fridge overnight before reheating for best results.
Ham and Potatoes Au Gratin
Ingredients
- 1½ cups cooked ham diced (approximately ½ lb)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ¼ teaspoon ground black pepper
- ¼ yellow onion finely minced
- 1 pound baking potatoes thinly sliced (about 3 medium)
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 1 cup Monterey Jack cheese shredded
- Fresh parsley finely chopped, for garnish (optional)
- 1 cup sharp cheddar cheese shredded
Instructions
- Melt the butter over medium-low heat in a large skillet. Add the diced onions and cook gently for 10 minutes until softened and translucent.
- Sprinkle the flour over the softened onions and whisk to incorporate thoroughly. Continue stirring for 2 to 3 minutes, allowing the mixture to turn golden and fragrant.
- Gradually pour in the milk while whisking continuously to prevent lumps. Simmer until the mixture thickens into a smooth sauce. Season with salt and pepper, stir, and take off the heat.
- Grease a medium-sized casserole dish using butter or a non-stick spray. Layer half the potato slices evenly across the base, followed by half the ham cubes, and then sprinkle half the cheddar and Monterey Jack cheeses over the top.
- Ladle half of the sauce over the assembled ingredients. Repeat the layering process with the remaining potatoes, ham, sauce, and cheeses.
- Preheat your oven to 350°F. Cover the casserole tightly with foil or a lid, and bake for 40 to 60 minutes, depending on the thickness of your potato slices.
- Test for doneness by inserting a fork—if it slides through easily, the potatoes are cooked. If not, continue baking for an additional 10 minutes. Once tender, remove the cover and return to the oven for another 20 to 30 minutes, until the surface is bubbling and the cheese turns golden brown.
- Take the dish out of the oven and sprinkle with chopped parsley before serving, if desired.
