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Savory Ham and Potato Au Gratin Recipe (Ultimate Comfort Food!)

Savory Ham and Potato Au Gratin

This Savory Ham and Potato Au Gratin recipe brings back memories of family gatherings and cozy dinners. It's simple, quick to prepare, and absolutely delicious—just what you need after a long day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Au Gratin
  • 4 cups thinly sliced potatoes preferably Yukon Gold
  • 2 cups diced cooked ham Leftover holiday ham works perfectly
  • 1 medium onion finely chopped
  • 2 cups shredded cheddar cheese
  • 2 cups heavy cream
  • 2 tbsp unsalted butter to sauté the onions and garlic
  • 2 cloves garlic minced
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp nutmeg
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
  3. Step 3: In a large mixing bowl, combine the sliced potatoes, diced ham, sautéed onion and garlic, salt, black pepper, paprika, and nutmeg. Mix well.
  4. Step 4: Grease a baking dish with butter, then layer half of the potato and ham mixture in the dish.
  5. Step 5: Sprinkle half of the shredded cheddar cheese over the first layer.
  6. Step 6: Add the remaining potato and ham mixture as the second layer, followed by the remaining cheese on top.
  7. Step 7: Pour the heavy cream evenly over the entire dish.
  8. Step 8: Cover with aluminum foil and bake for 45 minutes.
  9. Step 9: Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
  10. Step 10: Let it cool for a few minutes before serving. Garnish with chopped parsley.

Notes

You can prepare this dish a day in advance. Just cover and refrigerate, then bake when ready. Store leftovers in an airtight container in the fridge for up to 3 days.