Hey, Comfort Food Lover! Let’s Bake Some Magic
Alright, y’all—grab your favorite apron and let’s talk about that moment when you peek into the fridge, spot that container of leftover holiday ham, and think, “What in the world am I gonna do with you now?” We’ve all been there. But here’s the beautiful truth: those humble leftovers aren’t just sandwich fodder. Nope, they’re a golden ticket to one of the coziest, most soul-warming dishes known to humankind: Ham and Potatoes au Gratin.
Imagine layers of tender potatoes, savory bites of ham, and a creamy cheese sauce that hugs every slice like a warm blanket—all topped with a crispy, golden crust that crackles when you spoon into it. This ain’t just dinner; it’s a hug on a plate. And the best part? You don’t need fancy skills or equipment. Just a trusty knife, a baking dish, and a little patience while this beauty bubbles away in the oven. Whether you’re feeding a rowdy family, impressing your in-laws, or just treating yourself on a rainy Tuesday, this dish turns “leftover blues” into a standing ovation. So, let’s ditch the takeout menus and cook up some comfort, my friend!
Why This Dish Feels Like Home
PrintHam and Potatoes au Gratin
Creamy, cheesy, and irresistibly cozy, this ham and potatoes au gratin is the ultimate way to transform leftovers into a rich, satisfying dish. With layers of tender potatoes, savory ham, and a golden cheese crust, it’s everything comfort food should be.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hr 20 mins
Ingredients
2 lbs potatoes, thinly sliced
2 cups diced cooked ham
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp salt (adjust to taste)
1/4 cup grated Parmesan cheese
Optional: fresh chives or parsley for garnish
Instructions
Preheat Oven: to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and cream. Cook until thickened, then stir in cheddar, garlic powder, salt, and pepper.
Layer & Assemble: Arrange half the potatoes in the dish, top with half the ham, and pour half the cheese sauce over. Repeat layers. Sprinkle Parmesan on top.
Bake: Cover with foil and bake for 40 minutes. Uncover and bake another 20 minutes until bubbly and golden.
Rest & Serve: Let sit 10 minutes before serving. Garnish with herbs if desired.
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 30g
- Protein: 20g
Picture this: It’s the day after Easter at my Grandma Mae’s farmhouse. The whole family’s lounging around, still stuffed from yesterday’s feast, but somehow, we’re already eyeing the kitchen. Grandma’s pulling out that massive porcelain baking dish—the one with the little blue flowers chipped around the edges—and starts layering potatoes like she’s shuffling cards. “Waste not, want not,” she’d say, winking as she tossed in chunks of leftover ham. I’d perch on a stool, “helping” by sneaking cheese shreds (and getting caught every time). When that gratin came out, bubbling and smelling like heaven, we’d crowd around the table, scraping the crispy edges like it was treasure. It wasn’t just food; it was alchemy. She turned “yesterday’s meal” into a new memory—one I’m dang honored to share with you now.
Gather Your Flavor Squad
(Serves 6–8 hungry souls)
- 2 lbs potatoes (Yukon Gold or Russet) – Yukon Golds stay creamy; Russets get extra fluffy. Slice ’em ⅛-inch thick—no need for perfection, but thin means tender! Swap in sweet potatoes for a twist.
- 2 cups diced cooked ham – Leftover holiday ham? Perfect! No leftovers? Grocery store ham steaks work great. For a smoky kick, try black forest ham.
- 3 tbsp butter – Unsalted lets you control salt, but salted works (just ease up on added salt later). Vegan butter? Go for it!
- 3 tbsp all-purpose flour – Our roux base! Gluten-free? Use a 1:1 GF blend or rice flour.
- 2 cups milk + 1 cup heavy cream – The dream team for richness. Short on cream? Use all whole milk, or sub half-and-half. Dairy-free? Unsweetened almond milk + coconut cream rocks.
- 1 ½ cups shredded cheddar – Sharp cheddar brings the tang! Pre-shredded works, but block cheese melts smoother. Gruyère or Gouda? Heck yes.
- ½ tsp garlic powder, ¼ tsp black pepper, ½ tsp salt – Garlic powder blends seamlessly (fresh can burn). Taste your ham—if it’s salty, reduce added salt!
- ¼ cup grated Parmesan – Our crispy crown jewel. Romano or Asiago work too.
- Fresh chives or parsley (optional) – A bright pop of green and freshness! No fresh herbs? A pinch of dried thyme in the sauce is cozy.
Let’s Build Some Layers, Y’all!
Step 1: Preheat & Prep
Fire up that oven to 375°F (190°C). Grab a 9×13-inch baking dish and give it a light buttery hug (or spritz with cooking spray). Why? It keeps those potato edges from gluing themselves to the pan. Nobody wants a gratin casualty! Chef’s hack: Rub a cut garlic clove on the dish for subtle flavor.
Step 2: Work That Sauce Magic
In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1 minute—it should smell nutty, not burnt! This is your roux, the sauce’s backbone. Now, slowly drizzle in the milk and cream, whisking like you’re trying to win a marathon. No lumps allowed! Keep whisking until it thickens enough to coat the back of a spoon (about 5–7 mins). Kill the heat, then stir in cheddar, garlic powder, salt, and pepper. The residual heat melts the cheese gently—no rubbery surprises! Sauce too thick? Splash in more milk. Too thin? Simmer 2 more mins. Chef’s mantra: “Patience makes perfect sauce.”
Step 3: Layer It Like You Mean It
Arrange half the potatoes in overlapping rows (like shingles!). This isn’t just pretty—it ensures every bite is tender. Sprinkle half the ham evenly over the taters. Now, pour half the cheese sauce over everything, letting it seep into the layers. Repeat: potatoes, ham, sauce. Finally, shower the top with Parmesan—this is where the golden crust dreams begin! Pro tip: Gently press layers down with a spatula so sauce covers everything.
Step 4: Bake, Baby, Bake!
Cover the dish tightly with foil (prevents drying!). Bake 40 minutes. Then, remove the foil and bake another 20 minutes uncovered until the top is gloriously golden and bubbly. Don’t rush this! If your potatoes aren’t fork-tender, give ’em 5–10 more minutes (foil-off).
Step 5: The Torturous Wait
Let it rest 10 minutes before serving. I know, I know—it smells insane. But this lets the sauce thicken up so you get clean slices, not a cheesy landslide. Sprinkle with chives or parsley for that “chef’s kiss” finish!
How to Serve It Up Right
Scoop generous squares with a sturdy spatula—those crispy edges are chef’s gold! Serve alongside a zippy arugula salad (lemon vinaigrette cuts the richness) or roasted asparagus. For a full comfort feast? Add buttery rolls to swipe up every drop of sauce. This dish shines as a main course (hello, brunch hero!) or a hearty side for roast chicken. And hey—leftovers? Reheat in the oven for maximum crispiness!
Mix It Up, Make It Yours
- Veggie Power: Skip the ham, add 2 cups sautéed mushrooms or spinach (squeeze dry!).
- Cheese Adventurer: Swap cheddar for smoky Gouda, Swiss, or fontina. Or go wild with a blue cheese sprinkle!
- Spice It Up: Add ¼ tsp cayenne or smoked paprika to the sauce, or layer in pickled jalapeños.
- Lighter Twist: Use all milk (no cream), low-fat cheese, and lean turkey ham. Still creamy, just a tad lighter!
- Root Veg Remix: Swap half the potatoes for parsnips or sweet potatoes—earthy and sweet!
Wyatt’s Whispered Wisdom
This recipe’s my kitchen chameleon. One winter, I accidentally used peppered ham and forgot the extra pepper—turned into a happy accident with a spicy kick! Another time, my niece (bless her) dumped in a whole bag of cheese. We called it “Heart Attack Gratin”—delicious, but maybe don’t do that. Over the years, I’ve learned: slice potatoes thin (a mandoline saves sanity!), taste your sauce before assembling (ham saltiness varies!), and embrace the bubbles—when those edges caramelize and puff, you’ve nailed it. Oh, and if your sauce “breaks” (looks grainy), whisk in 1 tsp hot water or lemon juice. Crisis averted!
Your Burning Questions, Answered
Q: Can I prep this ahead?
A: Absolutely! Assemble the whole dish (unbaked), cover, and refrigerate overnight. Add 10–15 minutes to the covered bake time since it’s cold. Or freeze before baking—thaw in the fridge first!
Q: Why are my potatoes still crunchy?
A: Two culprits: slices too thick (aim for ⅛-inch!) or oven too hot. If needed, bake covered longer (test with a fork). Also, starchy potatoes (like Russets) absorb sauce better than waxy ones!
Q: Can I use raw ham?
A: Nope! Ham must be pre-cooked (like leftovers or store-bought diced ham). Raw pork won’t cook through in this time/temp.
Q: Sauce too thin after baking?
A: Let it rest—it thickens as it cools. If still runny, pop it back in the oven uncovered for 10 mins. Next time, simmer your sauce 1–2 minutes longer pre-bake!
Nutritional Nibbles (Per Serving, 1 of 8)
~420 calories | 25g fat | 30g carbs | 20g protein
Note: Estimates vary based on ingredients used. For lighter swaps, see variations!
Final Thoughts: When Leftovers Become Legends
At the end of the day, this dish isn’t just about using up ham or showing off your cheese-pulling skills (though both are solid wins). It’s about turning what you’ve got into something downright magical—something that fills your kitchen with the kind of smells that make folks wander in and say, “What is that and when can I eat it?”
Whether you’re feeding a crowd, treating yourself, or just trying to sneak some veggies past the picky eaters, this Ham and Potatoes au Gratin has your back. It’s simple, soulful, and built for second helpings. So grab a fork, scoop up those crispy corners, and enjoy a bite of the kind of comfort that never goes out of style.