This Ham and Potato Au Gratin is warm, cheesy, and hits all the cozy notes.
It’s a simple, creamy casserole packed with tender potatoes, chunks of savory ham, and a rich, cheesy sauce that bubbles up golden and crisp on top.
It’s perfect for using up leftover ham or making a comforting main dish that feels like a hug on a plate.
Why I Love This Recipe
This is one of those dishes I make when I want something easy but satisfying. I grew up eating a version of this every time we had leftover ham, and it still brings that same warm, full-belly comfort today. Here’s why it hits every time:
- It’s a great way to use up leftover ham
- It’s made with simple ingredients you probably already have
- It tastes even better the next day
- It’s a one-dish meal, no sides required (but they’re nice!)
What You’ll Need
- 2 lbs russet potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp smoked paprika
- Chopped fresh parsley, for garnish (optional)
Servings and Cook Time
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Pro Tips
- Slice your potatoes as evenly and thinly as possible—about ⅛-inch thick. A mandoline works great if you have one.
- Shred your own cheese for best melt and texture—pre-shredded cheese has anti-caking agents that make the sauce grainy.
- Let the dish rest for 10–15 minutes before serving to help the sauce thicken and hold together.
- You can prep the cheese sauce ahead of time and store it in the fridge for 1–2 days.
- Use leftover spiral ham, smoked ham, or even thick-sliced deli ham!
Tools You’ll Need
- 9×13 ceramic or glass baking dish
- Medium saucepan
- Whisk
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Foil (for covering while baking)
Substitutions and Variations
- Potatoes: Yukon Golds also work, just don’t use waxy potatoes like red potatoes.
- Cheese: Try gruyère, mozzarella, or pepper jack for a twist.
- Cream: Sub with more milk, or use half-and-half.
- Add-ins: Throw in some peas or sautéed mushrooms if you like!
Make Ahead Tips
- Assemble the whole dish up to a day in advance, cover, and refrigerate.
- When ready to bake, bring it to room temperature for 20–30 minutes first.
Recipe + Instructions
Step 1: Prep the Potatoes and Ham
Peel and slice 2 lbs of russet potatoes into thin rounds, about ⅛ inch thick. Dice 2 cups of cooked ham.
Step 2: Make the Onion-Garlic Base
In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add 1 small finely chopped onion and 2 cloves minced garlic. Sauté until soft, about 3–4 minutes.
Step 3: Make the Roux
Sprinkle in 3 tbsp all-purpose flour. Stir constantly for 1 minute to form a thick paste.
Step 4: Add Milk and Cream
Slowly whisk in 2 cups whole milk and 1 cup heavy cream. Keep whisking until smooth and it starts to thicken, about 3–5 minutes.
Step 5: Add Cheese and Seasoning
Add 1½ cups of the shredded cheddar cheese (save ½ cup for topping), ½ tsp salt, ½ tsp black pepper, and ¼ tsp smoked paprika. Stir until cheese is melted and sauce is creamy.
Step 6: Layer the Casserole
In a greased 9×13 baking dish, layer half the sliced potatoes, then half the ham. Pour half the cheese sauce over. Repeat with the rest of the potatoes, ham, and cheese sauce.
Step 7: Top and Bake
Sprinkle remaining ½ cup cheddar on top. Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake uncovered for another 20 minutes until bubbly and golden.
Step 8: Rest and Garnish
Let the casserole rest for 10–15 minutes. Sprinkle with fresh chopped parsley before serving.
Leftovers and Storage
- Store leftovers in the fridge, covered, for up to 4 days
- Reheat in the oven or microwave until warmed through
- Freezing not recommended—the cream sauce can separate
Why This Recipe Works (Quick Science)
This dish works because of the starch in the potatoes and the roux-based sauce. The flour and butter thicken the milk and cream, which then gets boosted by the starch that naturally releases from the potatoes as they cook. This gives you a perfectly rich, clingy cheese sauce that doesn’t split. Cheddar brings the sharpness, ham adds savory balance, and the paprika gives a gentle smoky kick.
Macros (Per Serving – Approximate)
- Calories: 480
- Protein: 23g
- Fat: 28g
- Carbs: 34g
- Fiber: 2g
- Sugar: 4g
Common Mistakes
- Potatoes too thick – They won’t cook through in time. Keep them thin.
- Sauce too runny – Don’t skip the roux or rush the thickening process.
- Overcrowding layers – Spread potatoes and ham evenly so everything cooks well.
- Burning top too soon – Always bake covered first, then uncover to brown.
What to Serve With
- A crisp green salad with vinaigrette
- Steamed broccoli or green beans
- Crusty bread to mop up sauce
- A glass of white wine or light cider
FAQ
Can I use leftover ham?
Yes! This is a perfect recipe for using up holiday ham.
Do I have to peel the potatoes?
You don’t have to, but peeling gives a smoother bite. Up to you.
Can I make it dairy-free?
You can try with plant-based milk, cream, and cheese, but the results will vary.
Why did my sauce break?
Overheating the cheese or using low-fat dairy can cause it to split.
Final Thoughts
Ham and Potato Au Gratin is just plain comfort food. It’s cozy, creamy, cheesy, and makes the whole kitchen smell amazing. Try it once, and it’ll be your go-to when you want something hearty and homemade. Give it a shot and let me know how it turns out for you in the comments. I’d love to hear what you served it with or any twists you tried!