Is there anything more comforting than the aroma of bubbling cheese mingling with tender potatoes and savory ham wafting through your kitchen? It’s that kind of scent that makes you drop whatever you’re doing and peer through the oven door, impatient for the first golden-brown bubble.
You know what? After a hectic week—especially as autumn nights draw in—I find myself craving dishes that feel like a warm hug on a plate. This creamy, cheesy bake checks all the boxes: fuss-free prep, cozy vibes, and leftovers that taste even better the next day.
Why You’ll Love It
Imagine sinking your fork into silky cheddar and Parmesan that blankets thinly sliced Yukon Gold potatoes, with just enough diced ham to keep things interesting. It’s rich without feeling like a brick, and it hits that sweet spot between “fancy enough for holiday dinner” and “lazy-evening comfort food.” Plus, every ingredient is pretty much pantry or deli-friendly—no hunting for obscure spices here.
Here’s the thing: there’s something almost meditative about layering those potato slices, sprinkling the ham, then drizzling the velvety sauce. It’s the kind of recipe that rewards a little patience. And leftovers? They heat up in a jiffy, so you can treat yourself to round two at lunch without any extra effort.
Timing and Servings
Prep time: about 20 minutes
Bake time: 1 hour (covered) + 20–30 minutes (uncovered)
Rest time: 5–10 minutes
Serves: 4–6 generously
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1½ cups cooked ham, diced (leftover or quality deli ham)
- 1 small onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk for extra creaminess)
- ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon paprika
- 1 cup shredded sharp cheddar (Cabot or Tillamook are great)
- ½ cup grated Parmesan
Directions
- Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish—cast iron or a simple glass pan both work.
- Arrange half of the potato slices in a single, slightly overlapping layer. Scatter half the ham and onions over the potatoes. Repeat with the remaining potatoes, ham, and onions.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about a minute—this gets rid of that raw-flour flavor.
- Slowly whisk in the milk, bit by bit, until the sauce is smooth. Keep whisking until it bubbles and coats the back of a spoon, about 5–7 minutes. Season with salt, pepper, and paprika.
- Remove from heat and stir in the cheddar until silky. Pour this sauce evenly over your layered potatoes and ham.
- Cover the dish tightly with foil and bake for 60 minutes. Then remove the foil, sprinkle Parmesan on top, and bake another 20–30 minutes, until the surface is golden and bubbling.
- Let the casserole rest for 5–10 minutes before serving. This little pause helps everything set, so you avoid any molten lava surprises.
Variations
If you’re feeling adventurous—or catering to different tastes—here are a few easy swaps:
- Swap ham for sautéed mushrooms and fresh spinach to make a vegetarian version.
- Stir a pinch of cayenne or a few dashes of your favorite hot sauce into the cheese sauce for a subtle kick.
- Mix in smoked Gouda or Gruyère instead of Parmesan for a nuttier flavor profile.
Honestly, once you get the basic technique down, you’ll start experimenting with whatever’s in your fridge. It’s hard to go wrong.
Storage & Reheating Tips
Leftovers keep beautifully in an airtight container in the fridge for up to three days. For a quick lunch, pop an individual portion in the microwave for about 1–2 minutes. If you’d rather reheat the whole dish, cover with foil and warm in a 350°F oven until heated through—about 15–20 minutes.
Want to meal-prep? Assemble the casserole up to 24 hours ahead, cover it well, and refrigerate. When you’re ready, just pull it out, let it sit for 10 minutes (so the chill isn’t too shocking), then bake as directed.
For longer storage, go ahead and bake, cool completely, then wrap tightly in plastic and foil. Freeze for up to three months. Thaw overnight in the fridge, then reheat covered at 350°F until bubbling.
FAQs
Can I use sweet potatoes?
Absolutely. The natural sweetness pairs wonderfully with the salty ham. Just slice them about ¼-inch thick and follow the same bake times.
What if I don’t have whole milk?
2% does just fine, and you could even try a richer cream if you’re feeling indulgent. Plant-based milks (oat or almond) work, though the sauce may be a bit lighter.
Is there a gluten-free option?
Sure thing—swap the flour for a 1:1 gluten-free blend, or whisk in 1½ tablespoons of cornstarch with a little cold milk before adding it to the saucepan.
Conclusion
Whether you’re feeding a hungry family, hosting friends for game night, or simply craving a no-fuss, soul-soothing meal, this Ham and Potato Au Gratin has you covered. It’s the perfect example of kitchen alchemy—simple ingredients turning into something magical. So grab your favorite baking dish, queue up a playlist, and let your oven work its wonders. Enjoy every cheesy, creamy bite!
Ham and Potato Au Gratin
Ingredients
- 2 pounds potatoes peeled and thinly sliced
- 1½ cups cooked ham diced
- 1 small onion finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 2-quart casserole dish.
- Layer half of the sliced potatoes in the dish, followed by half of the ham and half of the onions. Repeat with the remaining potatoes, ham, and onions.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in the milk and simmer until the sauce thickens, stirring frequently. Add salt, pepper, and paprika.
- Remove from heat and stir in the cheddar cheese until melted. Pour the cheese sauce evenly over the potato and ham layers.
- Cover 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 the casserole to cool slightly before serving.
