Au Gratin Potatoes and Ham layers thinly sliced potatoes, savory ham, and sharp cheddar cheese with a creamy homemade sauce. Everything bakes together until the potatoes are tender and the cheesy top is golden brown for an easy, comforting dinner.
This is one of my favorite ways to turn ham and potatoes into a hearty dinner. I like how the potatoes soak up the creamy cheese sauce as they bake, while the ham makes it filling enough to serve as the main dish.
Why I Love Au Gratin Potatoes and Ham
- Creamy and cheesy: Potatoes bake in a homemade sauce with plenty of sharp cheddar.
- Uses leftover ham: A great way to turn cooked ham into another dinner. Hearty: Potatoes and ham make this filling enough for a main dish.
- Simple ingredients: Nothing fancy is needed for the homemade cheese sauce.
- Great comfort food: Tender potatoes, ham, and melted cheese all baked together.
About the Ingredients ⭐
- Russet Potatoes: Their starchy texture becomes tender and creamy as the potatoes bake in the sauce.
- Onion: Adds savory flavor to the homemade cream sauce.
- Butter: Forms the base of the roux and gives the sauce richness.
- Flour: Thickens the sauce so it coats the potatoes instead of becoming watery.
- Milk: Makes the sauce smooth and creamy.
- Dijon Mustard: Adds a little tang that balances the rich cheese sauce.
- Chicken Broth: Adds flavor while helping create the creamy sauce.
- Black Pepper: Seasons the potatoes and sauce.
- Sharp Cheddar Cheese: Melts between the layers and gives the potatoes their cheesy au gratin finish.
- Ham: Use 1 pound of cooked ham, diced or chopped into bite-sized pieces. Leftover ham works great here.
Be sure to check out the full recipe and ingredient list below
How to Make Au Gratin Potatoes with Ham Recipe
- Preheat oven to 375°F.
- In a saucepan, melt butter over low heat.
- Add chopped onions and cook until tender.
- Mix in flour with butter until well combined.
- Gradually add chicken broth and milk, stirring until the mixture becomes bubbly and thick.
- Remove from heat and stir in mustard.
- Peel and thinly slice the potatoes.
- Pour enough cream sauce into the bottom of your Casserole Dish to coat the pan.
- Layer potatoes on top of the milk mixture.
- Add a layer of ham and cheese on top of the potatoes.
- Pour another coat of cream sauce over the ham and cheese.
- Continue layering with milk mixture, potatoes, ham, and cheese until the pan is full.
- The final layer should consist of potatoes, milk mixture, and topped with cheese.
- Cover and bake for 1 hour.
- Remove cover and continue baking for 15-30 minutes or until the top is golden brown.
Tips I Found Helpful 💙
- Slice the potatoes thin and evenly: This helps all 5 pounds of potatoes cook at the same rate. A mandoline makes this much easier.
- Don’t skip thickening the sauce: Let the milk and broth mixture cook until bubbly and thick before removing it from the heat.
- Layer everything evenly: Spread the potatoes, ham, cheese, and cream sauce throughout the casserole so every serving gets a little of everything.
- Keep it covered at first: Cover the dish for the first hour so the potatoes can become tender without the cheese getting too brown. Then uncover for the final 15–30 minutes.
- Check the potatoes before serving: Baking time can vary depending on how thickly they’re sliced. The potatoes should be completely fork-tender before you take the casserole out.
FAQs about Au Gratin Potatoes and Ham
More Potato Recipes I Love
Yield: 10
Au Gratin Potatoes and Ham
4.5 Stars (17 Reviews)
Au Gratin Potatoes and Ham with tender potatoes, savory ham, and sharp cheddar baked in a creamy homemade sauce.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 5 pounds Russet potatoes, peeled and thinly sliced
- 1 onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 cup chicken broth
- 1 teaspoon black pepper
- 8 ounces sharp cheddar cheese, shredded
- 1 pound cooked ham, diced or chopped
Instructions
- Preheat oven to 375°F.
- In a saucepan, melt butter over low heat.
- Add chopped onions and cook until tender.
- Mix in flour with butter until well combined.
- Gradually add chicken broth and milk, stirring until mixture becomes bubbly and thick.
- Remove from heat and stir in mustard.
- Peel and thinly slice the potatoes.
- Pour enough milk mixture into the bottom of your pan (such as a cast iron pan) to coat the pan.
- Layer potatoes on top of the milk mixture.
- Add a layer of ham and cheese on top of the potatoes.
- Pour another coat of milk mixture over the ham and cheese.
- Continue layering with milk mixture, potatoes, ham, and cheese until the pan is full.
- The final layer should consist of potatoes, milk mixture, and topped with cheese.
- Cover and bake for 1 hour.
- Remove cover and continue baking for 15-30 minutes or until the top is golden brown.
Notes
Slice the potatoes thinly and evenly so they cook at the same rate. Make sure the cream sauce has thickened before layering it with the potatoes, ham, and cheese. Keep the dish covered during the first part of baking, then uncover it so the top can become golden and bubbly.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 68mgSodium: 794mgCarbohydrates: 59gFiber: 6gSugar: 4gProtein: 24g
Making this tonight I’ll post a pic when it’s done
Sorry if this has been answered and I missed it. How much ham? I’m the type of person who needs exact amounts or I tend to over or under do it.
1 pound