This best Potatoes Au Gratin with Ham features tender potatoes and savory ham in a creamy, garlic-infused sauce, topped with freshly grated white cheddar and Parmigiano Reggiano. Baked to a golden, bubbly perfection, it’s a decadent side dish that’s perfect for holidays or dinner parties.
Potatoes au gratin offers a delicious twist on traditional potato dishes, like Yukon Gold Mashed Potatoes, making it a standout choice for special occasions like Easter, Thanksgiving, or Christmas.
If you love cheesy potato casseroles, check out these recipes: Air Fryer Scallopped Potatoes, Crockpot Funneral Potatoes, or Cheesy Hashbrown Casserole without Canned Soup.
Table of Contents
Why You’ll Love This Recipe
- No Heavy Cream: This recipe uses half and half, providing a lighter yet still creamy texture that keeps the dish rich without being overly heavy.
- No Cheese Sauce or Flour: This recipe does not use a cheese bechamel sauce which makes preparation even easier.
- Ham for Extra Flavor: The high-quality, crispy ham adds a savory depth and a delightful contrast to the creamy potatoes, enhancing the overall taste of the gratin.
- White Cheddar instead of Gruyère: White cheddar delivers a sharp, tangy flavor and melts beautifully, making it a more accessible and budget-friendly alternative to Gruyère while still achieving a deliciously cheesy topping.
Ingredients & Substitutions
- Russet Potatoes: Russets are ideal for this recipe because of their starchy texture, which helps create a creamy consistency.
- Ham: Using thick high-quality ham adds a rich, savory flavor to the dish. Frying the ham in butter enhances its taste and texture. Leftover ham for a large spiral ham is a great option.
- Salted Butter: Salted butter is used to fry the ham, adding depth to its flavor. The butter also coats the baking dish, preventing sticking and adding flavor to the layers.
- Half and Half: This mixture of cream and milk provides a balance of richness without being overly heavy.
- Garlic: Fresh garlic is best. I don’t recommend garlic powder.
- Onion Powder: Onion powder adds a subtle, sweet onion flavor without the texture of fresh onions, allowing the focus to remain on the potatoes and ham.
- Dried Thyme: Thyme is the traditional herb used in potatoes au gratin.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Freshly cracked pepper provides a very subtle spice.
- White Cheddar: Use freshly grated white cheddar instead of pre-grated cheese for better melting and a richer flavor. The sharpness of white cheddar stands out in this casserole better than more mild cheeses. Gruyere or sharp yellow cheddar cheese can also be used.
- Parmigiano Reggiano: Grate fresh Parmigiano Reggiano instead of using pre-grated cheese for a more intense, nutty, and salty flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Potatoes Au Gratin with Ham
Quick Overview
- Slice potatoes.
- Fry ham.
- Prepare cream mixture.
- Assemble.
- Bake.
Step by Step Instructions
Quick Tip From Bri
If the slices are too thick or uneven, the potatoes may take longer to cook or may not cook evenly.
- Preheat the oven & slice the potatoes: Preheat your oven to 375°F (190°C). Peel the russet potatoes and use a mandolin to slice them to a thickness of 1/16th inch, then set them aside.
- Fry the ham: In a large skillet, melt the butter over medium heat. Add the diced ham and cook, stirring occasionally, until the ham is golden and slightly crispy, about 5-7 minutes. Set the ham aside.
- Prepare the cream mixture: While the ham cooks, whisk together the half and half, garlic, onion powder, thyme, salt, and pepper in a microwave-safe bowl or liquid measuring cup. Microwave in 30-second intervals until the mixture is warm. It does not need to reach boiling.
Quick Tip From Bri
Cover the baking dish with foil during the initial baking time to allow the potatoes to steam and become tender.
- Assemble the casserole: Brush a 2-quart casserole dish generously with the butter used to fry the ham. Layer about 1/3 of the potatoes into the dish.
- Pour about 1/3 of the warm cream mixture over the potatoes, ensuring the garlic is evenly distributed across the top.
- Sprinkle 1/3 of the fried ham over the potatoes and cream.
- Top with 1/3 of the white cheddar.
- Repeat the layering: Repeat this layering process with the remaining ingredients, except do not top the final layer with the remaining white cheddar. There should be three layers in total.
- Bake and finish: Cover the baking dish tightly with foil and bake for 60-70 minutes, until the potatoes are just tender when pierced with a butter knife (they will continue to cook after the foil is removed). Remove the foil and bake uncovered for an additional 20-25 minutes. Broil at the end if desired. Let the dish rest for 10 minutes before serving.
Recipe Serving Suggestions
Potatoes au gratin casserole is a delicious side dish to accompany any of these mains:
- Oven Baked Spiral Ham: Finished with a sweet sticky glaze.
- Crispy Baked Chicken Legs: Topssed in a flavorful spice rub.
- Dutch Oven Chicken Breast: Slathered in herb butter.
- Cast Iron Chicken Breasts: Seared to perfection.
- Dutch Oven Turkey Breast: Roasted with vegetables.
- Oven Baked Brisket: No smoker needed.
Expert Tips
- Use a Mandolin for Consistent Slicing: For perfectly even and thin potato slices, use a mandolin set to 1/16th inch. Consistency in thickness ensures even cooking and a creamy texture.
- Fry Ham until Crispy: Ensure the diced ham is cooked until golden and slightly crispy to add depth and a pleasing texture to the gratin.
- Warm the Cream Mixture: Heat the half and half mixture until warm but not boiling. This ensures the casserole cooks properly.
- Layer Properly: Layer the potatoes, ham, and cheese carefully, and pour the cream mixture evenly to avoid dry spots. Reserve some cheese for the final bake to create a golden, bubbly top.
- Cover with Foil: Start baking covered with foil to allow the potatoes to steam and become tender. Remove the foil towards the end to brown the top and achieve a crispy crust.
- Let Rest Before Serving: Allow the gratin to rest for 10 minutes after baking. This helps the layers set and makes serving easier.
- Make Ahead: Prepare the dish according to the recipe, but skip heating the half and half mixture. Cover the dish tightly and refrigerate it overnight. When you’re ready to bake, take the dish out of the fridge while preheating your oven. Bake as instructed, but extend the initial cooking time by 10-20 minutes to ensure the dish heats through thoroughly.
Additions & Variations
- Try Bacon: For a different twist, use cooked and crumbled bacon in place of ham to add smokiness and richness.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cream mixture for a bit of heat.
- Herb Variations: Mix in fresh herbs such as rosemary, parsley, or chives for added freshness and flavor.
Recipe FAQs
Why is my scalloped potatoes and ham watery?
If your scalloped potatoes and ham are watery, it might be due to adding too much cream or liquid, which can cause excess moisture. Additionally, if the casserole hasn’t baked long enough, the liquid may not have had a chance to reduce and thicken properly. To fix this, bake the dish uncovered for a bit longer to allow excess liquid to evaporate, or carefully spoon off some of the extra liquid before serving.
What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes are made with a creamy sauce, often without cheese, and sometimes topped with breadcrumbs for a simple, rich flavor. In contrast, au gratin potatoes include cheese mixed into the sauce and often sprinkled on top, creating a flavorful, cheesy crust. The key difference is that au gratin potatoes have a cheesy component that adds extra richness and a golden, crispy topping.
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Au Gratin Potatoes with Ham
This best Potatoes Au Gratin with Ham features tender potatoes and savory ham in a creamy, garlic-infused sauce, topped with freshly grated white cheddar and Parmigiano Reggiano. Baked to a golden, bubbly perfection, it's a decadent side dish that's perfect for holidays or dinner parties.
Equipment
Ingredients
- 2.5 pounds russet potatoes, about 4 medium potatoes
- 6 ounces high-quality thick sliced ham, diced
- 2 Tablespoons salted butter
- 1 3/4 cup half and half
- 4-5 cloves garlic, minced finely or grated
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 1/2 teaspoons Morton kosher salt*
- fresh cracked black pepper
- 10 ounces (2 1/2 cups) sharp white cheddar, shredded*
- 3/4 cup grated parmigiano reggiano
Instructions
- Preheat the oven & slice the potatoes: Preheat your oven to 375°F (190°C). Peel the russet potatoes and use a mandolin to slice them to a thickness of 1/16th inch, then set them aside.2.5 pounds russet potatoes, about 4 medium potatoes
- Fry the ham: In a large skillet, melt the butter over medium heat. Add the diced ham and cook, stirring occasionally, until the ham is golden and slightly crispy, about 5-7 minutes. Set the ham aside.2 Tablespoons salted butter, 6 ounces high-quality thick sliced ham, diced
- Prepare the cream mixture: While the ham cooks, whisk together the half and half, garlic, onion powder, thyme, salt, and pepper in a microwave-safe bowl or liquid measuring cup. Microwave in 30-second intervals until the mixture is warm. It does not need to reach boiling.1 3/4 cup half and half, 4-5 cloves garlic, minced finely or grated, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 1/2 teaspoons Morton kosher salt*, fresh cracked black pepper
- Assemble the casserole: Brush a 2-quart casserole dish generously with the butter used to fry the ham. Layer about 1/3 of the potatoes into the dish.
- Pour about 1/3 of the warm cream mixture over the potatoes, ensuring the garlic is evenly distributed across the top.
- Sprinkle 1/3 of the fried ham over the potatoes and cream.
- Top with 1/3 of the white cheddar.10 ounces (2 1/2 cups) sharp white cheddar, shredded*
- Repeat the layering: Repeat this layering process with the remaining ingredients, except do not top the final layer with the remaining white cheddar. There should be three layers in total.
- Bake and finish: Cover the baking dish tightly with foil and bake for 60-70 minutes, until the potatoes are just tender when pierced with a butter knife (they will continue to cook after the foil is removed). Remove the foil and bake uncovered for an additional 20-25 minutes. Broil at the end if desired. Let the dish rest for 10 minutes before serving.3/4 cup grated parmigiano reggiano
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Cheddar: Use freshly grated white cheddar instead of pre-grated cheese for better melting and a richer flavor. The sharpness of white cheddar stands out in this casserole better than more mild cheeses. Gruyere or sharp yellow cheddar cheese can also be used.
- Use a Mandolin for Consistent Slicing: For perfectly even and thin potato slices, use a mandolin set to 1/16th inch. Consistency in thickness ensures even cooking and a creamy texture.
Nutrition
Calories: 507kcal | Carbohydrates: 34g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1295mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
