Ham and Potato Au Gratin

  • 2 pounds of potatoes, peeled and thinly sliced
  • 1 1/2 cups cooked ham, diced
  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
1. Preheat your oven to a toasty 350°F (175°C), and give a 2-quart casserole dish a bit of greasing so nothing sticks.
2. Layer half of the sliced potatoes at the bottom of the dish, followed by half the ham and half the onions. Then go ahead and repeat those layers with the remaining potatoes, ham, and onions. You can either keep layers very separate or have some overlap for fun. This is up to you!
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour, and keep it moving for about a minute to cook off that raw flour taste.
4. Gradually whisk in the milk, and let it simmer gently until it starts to thicken up, stirring often so it stays smooth. Sprinkle in the salt, pepper, and paprika.
5. Remove the sauce from the heat, and stir in the sharp cheddar until it’s melted and happy. Pour this creamy, dreamy sauce all over your potato, ham, and onion layers.
6. Cover the dish with aluminum foil and bake in your preheated oven for 60 minutes. Then, uncover it, sprinkle Parmesan cheese on top, and let it bake for another 20-30 minutes until it’s bubbly and golden.
7. Let it sit for a hot minute before serving because that dish is going to be piping hot, and we want to keep all those happy tongues burn-free!

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