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Ham and Potatoes Au Gratin

A quintessential comfort dish, this Ham and Potatoes Au Gratin marries tender slices of potatoes with savory ham and rich, melty cheeses in a creamy béchamel sauce. Ideal for using up leftover ham, it transforms simple ingredients into a hearty, satisfying main course.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

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.

Notes

If substituting with salted butter, omit added salt to avoid over-seasoning. For alternative cheeses, Gruyere, Gouda, or Fontina make excellent melting options. Store leftovers covered in the refrigerator for up to four days. To reheat, sprinkle with water and microwave for one minute. Pre-sliced ham from the grocery store may also be used if leftover ham is unavailable.