Ham and Potato Au Gratin Recipe

A comforting and savory dish that melds the creamy indulgence of potatoes with the smoky delight of ham is the recipe that’s about to come to mind next–lovely even by mention. For special family dinners, potlucks, or gatherings of friends, it’s a classic casserole. It absolutely can be a show stopper: very easy to put together and a good way to use leftovers from any previous ham dinner. Soft potatoes, that smoky ham and nice, creamy, cheesy sauce will have everyone happy for extra bonus mouthfuls. For all that’s delicious, let’s find out and learn to make to the last step.

Ingredients

• 6 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 2 cups cooked ham, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (whole milk or 2%)
• 1 cup heavy cream
• 2 cups shredded cheese (Gruyère, cheddar, or a mix)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg (optional, for added warmth)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C).
2. Peel the potatoes and thinly slice them using a mandoline or a sharp knife. Aim for slices about 1/8-inch thick for even cooking.
3. Dice the cooked ham into small, bite-sized cubes.
4. Chop the onion and mince the garlic.

Step 2: Make the Creamy Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped onion and garlic to the pan. Sauté for about 3-4 minutes until the onion becomes translucent.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
5. Continue to cook the sauce, stirring frequently, until it thickens (about 5-7 minutes).
6. Add the shredded cheese, salt, pepper, dried thyme, and nutmeg. Stir until the cheese melts and the sauce is smooth.
7. Remove from heat and set aside.

Step 3: Layer the Potatoes and Ham

1. Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange a layer of potato slices on the bottom of the dish, overlapping them slightly.
3. Sprinkle a portion of the diced ham over the potatoes.
4. Pour a ladleful of the cheese sauce over the ham and potatoes, spreading it evenly.
5. Repeat these layers (potatoes, ham, and sauce) until all the ingredients are used up, finishing with a layer of cheese sauce on top.

Step 4: Add the Final Touches

1. Sprinkle the grated Parmesan cheese evenly over the top layer.
2. Cover the baking dish with aluminum foil.

Step 5: Bake the Dish

1. Place the dish in the preheated oven and bake for 45 minutes.
2. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
3. To check for doneness, insert a knife into the center; the potatoes should be tender.

Step 6: Let It Rest and Garnish

1. Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the sauce to set.
2. Garnish with chopped fresh parsley for added color and freshness.

Serving and Storage Tips

Serving: Serve hot with steamed vegetables or a fresh green salad on the side for a counterpoint to richness. Any crusty bread or dinner roll works as am add-on to the meal.
Storage: Within a span of 3 days, store any leftovers in an air-tight container within the refrigerator. Reheat in the oven at 350°F (175°C) for 20 to 25 minutes to heat through. Reheating in the microwave is also done, but for preserving the crispiness of the top layer, the oven method works out best.
Freezing: Cool the dish and tightly plastic wrap, then wrap tightly in aluminum foil; store it in the freezer for up to three months. To thaw for the reheating, arrange it on the previous evening within the refrigerator.

Helpful Notes

Potato Selection: Yukon Gold potatoes would work best, in view of the buttery flavor and the creamy texture, but Russet potatoes might try just the same.
Cheese Variants: Experiment as much as you like: Swiss, mozzarella, or Monterey Jack cheese can blend together in very interesting ways!
Prep in Advance: You may proceed with it a day before and cover it for storage in the fridge. Bake it from the refrigerator, allowing it to adjust for 30 minutes with the air of how the room temperature is comfortable that must go up.

Tips from Well-Known Chefs

Julia Child suggests that a little nutmeg in the cream sauce, like the one in the recipe, will add a soft spice while enhancing the flavor profile of each dish.
Ina Garten stresses that the cheese needs to come from the bin and go through the grater yourself instead of purchasing cheese that has already been grated. Fresh; grated will make a creamy sauce since the pre-grated variety usually has chemical scales added to prevent coagulation and gooeyness.
Gordon Ramsay insists that potatoes should always be sliced as thin as possible so that they achieve even cooking and so can easily absorb lots of flavor from the sauce.

Frequently Asked Questions

1. Can I use sweet potatoes instead of regular potatoes?
   Yes, they can definitely be used; however, the flavor will be somewhat sweeter, and the cooking time may vary somewhat.

   Can I make this dish vegetarian?
   Sure indeed! Leave out the ham and toss in sautéed mushrooms, spinach, or other vegetables of your choice for their vegetarian charm.

   What can I use instead of heavy cream?
   Instead of heavy cream, substitute half-and-half or extra milk; the sauce may be a bit less rich.

2. Can I add other meats like bacon or chicken?
   Great extras for extra protein and flavor are diced cooked chicken and crispy bacon bits.

3. Is there a way to make this dish gluten-free?
   Scratch the all-purpose flour with a gluten-free flour blend, which includes cornstarch to keep the sauce gluten-free.

4. Can I use slow cooker for this recipe?
   Yes; layer this dish in a Crock-Pot and cook it on low for 6-8 hours or high for 3-4 hours.

5. How else could I get the top even more crispy?
   Pop the dish under the broiler for the last 2-3 minutes of cooking, watching it carefully to avoid burning.

   Can I use evaporated milk instead of regular milk?
   Yes, you can use evaporated milk, which will give it more body and creaminess and may even come in before you run out of the whole milk.

6. What can I serve with Ham and Potato Au Gratin?
   A fresh crisp salad, roasted vegetables, or steamed asparagus serve well with it for a well rounded meal.

7. How do I prevent the dish from being too greasy?
   Use lean ham and cut out any visible fats afterward. Furthermore, drain off any excess fat after cooking the onions and garlic.

Conclusion

Ham and Potato Au Gratin is a delectable, cheesy dish that’s hassle-free and perfect for any occasion. The ham dishes have layers of tender, gooey ham and cheesy sauce that the crowd’s gonna go-KOO; be it for a family dinner, a holiday gathering, or a couple want to share a warm, comforting meal, the recipe is presented with all the necessary steps and tips for creating perfect deliciousness. Enjoy making meals!