What is the recipe for ham and potatoes au gratin? Is it a comfort food? Think of your favorite cheesy potatoes… but amplified! Is this the same as the cheesy potato casserole? All grew up with. What are some of the best things to remember? What are some easy ham recipes to throw together? Is this a family favorite?
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What is ham and potato au gratin?
What is ham and potato au gratin? What is the difference between ham and potatoes baked in a creamy, cheesy sauce? “Au gratin” just means that it’s topped with cheese and browned in the oven (or under the broiler). Think of it as a fancy scalloped potato… but with ham for extra flavor and protein! The potatoes become incredibly tender, soaking up all that cheesy goodness, and the ham adds a little crunch to the meat. Salty, savory bite that’s just *chef’ kiss*. What’s the kind of dish that warms you from the inside out, perfect for a chilly evening or special occasion.
Why you’ll love this recipe?
There are so many reasons to adore this Ham and Potato Au Gratin recipe! First and foremost, the flavor is just phenomenal. The creamy, cheesy sauce, combined with the tender potatoes and savory ham, creates a symphony of tastes and textures that’s simply irresistible. It’s also surprisingly easy to make! Don’t let the fancy name fool you. It’s a breeze to throw together, especially if you’re using pre-cooked ham, which I almost always do.
What I love most is how budget-friendly it is. Potatoes are inexpensive, and you can use leftover ham from a holiday dinner or buy a ham steak specifically for this recipe. It’s a great way to stretch your food budget without sacrificing flavor. Plus, it’s incredibly versatile! You can add different cheeses, spices, or even veggies to customize it to your liking. I’ve even thrown in some leftover roasted vegetables, and it turned out amazing! It makes a fantastic side dish, but it’s also hearty enough to be a main course. Seriously, this is one of those recipes that you’ll make again and again. I promise!
How can I make ham and potato au gratin?
Quick Overview
How do you make ham and potato au gratin? What is the best way to slice potatoes thinly (a mandoline slicer is a lifesaver here, but not necessary). Sharp knives work too! ), dicing the ham, and whisking together a creamy cheese sauce. What is the secret to baking a cake? What are the benefits of cheese and not overbaking? What is easier than making mac and cheese from scratch?
Ingredients
For the Au Gratin:
* 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick) – I love Yucon Golds. Because they’re creamy and hold their shape well.
* 2 cups cooked ham, diced – Leftover holiday meat is perfect, but a burger steak works great too. How can I avoid the super processed stuff?
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 3 cups milk – Whole milk makes the richest sauce, but 2% works fine too. I’ve even used unsweetened almond milk in a pinch, and it’s surprisingly good!
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground nutmeg – This adds a subtle warmth that really elevates the dish.
* 2 cups shredded Gruyere cheese – Gruyère is my go-to au gratin because it melts beautifully. What is the best flavor of a grapefruit? Can you use cheddar, Swiss, or a combination?
* 1/2 cup grated Parmesan cheese – This adds a salty, nutty flavor to the topping.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter. Don’t skip the greasing step! You don’t want your au gratin to stick to the pan.
Step 2: Slice the Potatoes
How do I use a mandoline slicer? ) or a very sharp knife, slice the potatoes into thin, even rounds. Aim for about 1/8 inch thickness. If they’re too thick, they won’t cook through properly. If you don’t have a mandoline, just take your time and be careful with the knife.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). Gradually whisk in the milk, making sure to break up any lumps. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Remove from heat and stir in the salt, pepper, nutmeg, and Gruyere cheese until the cheese is melted and the sauce is smooth.
Step 4: Assemble the Au Gratin
Arrange a layer of potato slices in the prepared baking dish, overlapping them slightly. Top with a layer of diced ham. Pour about one-third of the cheese sauce over the potatoes. Serve immediately. Repeat the layers twice more, ending with a layer of cheese sauce. Sprinkle Parmesan cheese evenly over the top.
Step 5: Bake
Bake in the preheated oven for 45-55 minutes, or until the potatoes are tender and the top is golden brown. Brown and bubbly. A knife inserted into the center of the potatoes should easily pierce them. If the top starts to brown too quickly, you can tent it with foil.
Step 6: Cool Slightly & Serve
Let the au gratin cool for about 10-15 minutes before slicing and serving. This allows the sauce to thicken slightly and makes it easier to cut. Garnish with fresh parsley, if desired.
What should I serve it with?
What are the best ways to serve this Ham and Potato Au Gratin? What are some great side dishes to serve on a weeknight? Is it good with roasted vegetables like asparagus or broccoli?For a special Brunch:Serve with baked ham, fresh fruit salad, and mimosas for a truly decadent brunch spread. Presentation is key here! Use a pretty serving dish and garnish with fresh herbs.As a Side Dish for Dinner:Is it the perfect accompaniment to roasted chicken, steak, or pork tenderloin? The creamy, cheesy potatoes complement the savory flavors of the meat beautifully. I love it with a hearty stew or soup during the colder months. What is the ultimate comfort food? What are some of the best ways to elevate a meal?
What are some tips for perfecting a ham and potato au gratin?
I’ve made this Ham and Potato Au Gratin countless times, and I have learned a few tricks along the way.Potato Prep:Is uniformly sliced potatoes important for even cooking? If you don’t have a mandoline, just make sure to slice them as thinly and evenly as possible. How do you dry potatoes well to avoid soggy au gratin?Cheese Sauce Consistency:The cheese sauce should be thick enough to coat the potatoes but not so thick that it’s gloppy. If it’s too thick, add a little more milk. If it’s too thin, cook it for a few more minutes, stirring constantly. What is the best way to keep a tin lid closed when it cools?What is the best cheeseWhat is my go-to au gratin recipe? Can you experiment with other cheeses like cheddar, Swiss, or a combination of yours? Just make sure to use cheese that melts well.Baking Time:How long does it take to bake a cake? Start checking the au gratin after about 45 minutes. When the potatoes are tender and the top is golden brown and bubbly, it’s done. If the top starts to brown too quickly, tent it with foil.What are some good waysWhat are some good ways to add veggies to au gratin? What are some good side dishes to serve with sautéed onions, garlic, or mushrooms? Just make sure to cook the veggies before adding them to the au gratin.Glaze Variations:I love a simple cheese glaze, but you can also add breadcrumbs or paprika for extra flavor. What is the best flavor and texture?
What are some Storing and Reheating Tips?
This Ham and Potato Au Gratin is best served fresh, but leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container.
Reheating Instructions: To reheat, preheat your oven to 350°F (175°C). Cover the au gratin with foil and bake for about 20-25 minutes, or until heated through. You can also reheat it in the microwave, but the texture may not be as good.
Freezing Instructions: While you can freeze Ham and Potato Au Gratin, the texture may change slightly. The potatoes can become a bit grainy. To freeze, let the au gratin cool completely. Then, wrap it tightly with plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Final Thoughts
This Ham and Potato Au Gratin recipe is a true winner! It’s incredibly flavorful, surprisingly easy to make, and always a crowd-pleaser. Whether you’re looking for a comforting weeknight dinner or a special dish to impress your guests, this recipe is sure to deliver. I especially love how versatile it is – you can easily customize it to your liking by adding different cheeses, spices, or veggies.
If you enjoyed this recipe, be sure to check out my other cheesy potato recipes! I have a few variations that are equally delicious. Happy cooking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think!
Delicious Chicken and Spinach Lasagna: A Tasty Twist!
Ingredients
Main Ingredients
- 2.5 lbs boneless chicken breasts cooked and shredded
- 10 oz fresh spinach washed and roughly chopped
- 12 pieces lasagna noodles cooked
- 2 cups shredded mozzarella cheese divided
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 4 cups milk preferably whole
- 6 tbsp flour all-purpose
- 1 tsp salt or more to taste
- 1 tsp black pepper or more to taste
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Stir in chopped spinach and cook until wilted. Transfer to a mixing bowl and add shredded chicken.
- In a saucepan, melt butter and add flour to make a roux. Gradually whisk in milk, stirring until the sauce thickens.
- Arrange half the lasagna noodles in the prepared baking dish, layer with half of the chicken mixture, and pour half of the white sauce over it. Repeat layers and top with mozzarella.
- Cover with foil and bake in preheated oven for 60 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden brown.
