Au Gratin Potatoes with Ham

5 from 10 votes

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.

Prep Time20

Cook Time2 20

Total Time2 40

Course: Side Dish

Cuisine: French

Servings:

Author: Brianna May

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

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.

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