Name: Ham and Potato Au Gratin
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2 lb potatoes (peeled and thinly sliced); 1.5 cups cooked ham (diced); 1 small onion (finely chopped); 3 tbsp butter (for the cheese sauce); 3 tbsp all-purpose flour (for thickening the cheese sauce); 2 cups milk (for the cheese sauce); 1/2 tsp salt (for seasoning); 1/4 tsp pepper (for seasoning); 1/4 tsp paprika (for color and flavor); 1 cup shredded sharp cheddar cheese (for cheese sauce); 1/2 cup grated Parmesan cheese (for topping)

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Ever find yourself standing in the kitchen at 5:47 p.m., staring deep into the fridge and wondering what you can possibly pull together before everyone starts circling like hungry wolves? It’s almost like that leftover ham and pile of potatoes are calling out—but not exactly handing you dinner inspiration on a silver platter. I’ve had those moments more times than I care to admit. You get so tired of sandwiches…but who wants to fuss with a big, complicated recipe after a long day?

Now, just imagine this: thin, tender slices of potato, layered up with cubes of smoky, salty ham, all cozied into a dreamy cheese sauce that’s so creamy it practically hugs every bite. This Ham and Potato Au Gratin bakes up golden-brown and bubbling, and the aroma is what I’d bottle up if someone ever made a candle called “Cozy Home.” And pulling off that foil at the end? That’s my idea of a reward—makes me feel like some kind of kitchen magician.

Why You’ll Love It

Craveable layers of potato and ham, all tucked inside a silky, cheesy sauce.
Bakes up with that irresistible golden, bubbly top (seriously, we all race for the corners at my house—those edges are everything).
Uses ingredients you probably have hanging around—no fancy grocery run required.
Simple steps, but the finished dish feels a little “special occasion,” even on a regular old Tuesday.
It’s even better on day two (addictively so, if you ask me…cold from the fridge? Zero shame!).

This is pure, comforting, real-life food that just warms you from the inside out. When my son brings a friend for dinner and I set this on the table, I can pretty much guarantee I won’t have a single spoonful left. One time I caught him sneaking a bite straight from the fridge, cold, with the door still open—if that’s not the sign of a true family hit, I don’t know what is!

Timing and Servings

Prep time: about 20 minutes (a little music helps this part fly by!)

Bake time: 60 minutes covered, then 20–30 minutes uncovered for that crusty, bubbly finish

Rest: Let it sit 5–10 minutes after baking—trust me, this patience is so worth it.

Makes 4-6 generous servings as a main. If you’re serving it on the side, you’ll get 6-8 out of one casserole.

Feeding a hungry crowd? Double up and bake in two dishes side-by-side. I’ve even toted this to a church potluck—came home carrying just an empty, slightly gooey dish and a whole lot of recipe requests.

Ingredients

2 pounds russet or Yukon Gold potatoes, peeled and sliced thin (think about 1/8 inch—mandoline is your best friend here for even slices!)
1 ½ cups cooked ham, diced (leftover spiral-cut, deli ham, or even a ham steak—just get whatever’s cozy in your fridge)
1 small yellow onion, finely chopped (sweet onions make it extra nice, but use what you’ve got)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (swap for a gluten-free blend if you need to)
2 cups whole milk (2% works too—whole milk just makes it extra creamy and comforting)
½ teaspoon kosher salt (taste at the end to adjust, depending on your ham’s saltiness)
¼ teaspoon freshly ground black pepper
¼ teaspoon sweet paprika (smoked paprika gives a fun little twist, if you’re curious!)
1 cup sharp cheddar cheese, grated (the block stuff melts best, but pre-shredded works in a pinch)
½ cup freshly grated Parmesan cheese (the kind you grate from a wedge is best, but the powdery stuff will do in a weeknight emergency)

Ingredient Notes: No ham? No problem—use cooked bacon, rotisserie chicken, or just keep it veggie. Want extra veggies? Toss in sautéed mushrooms or steamed broccoli between the layers. Feeling indulgent? Swap out half the cheddar for Gruyère or mozzarella for a creamier melt. Garlic lovers can throw a minced clove in with the melted butter, and if you’re cleaning out the fridge, trust me, this recipe is happy to welcome pretty much anything you’ve got on hand. Au gratin potatoes are like your favorite jeans—go with everything!

Directions

Preheat your oven to 350°F. Grease a 2-quart casserole dish with a swipe of butter or a good spray of nonstick (I love an oval dish—it just feels homey!).
Layer half the potatoes in the bottom of your dish, letting them overlap a little like cozy shingles. Scatter half the diced ham and half of your chopped onion right on top. Repeat with the remaining potatoes, ham, and onion for hearty, stacked-up layers.
Melt the butter over medium heat in a medium saucepan. Sprinkle in the flour, whisk together, and cook for 1 minute so it gets just golden and a little toasty (it’ll smell nutty—don’t skip this part!).
Gradually whisk in the milk, a little at a time, so you don’t end up with floury lumps. Keep whisking and let everything cook until it thickens—about 5 to 7 minutes. The sauce should coat the back of your spoon, and you’ll feel like a cheese sauce boss.
Season with salt, pepper, and paprika. Stir in the cheddar cheese, letting it melt into a smooth, velvety dream. Take it off the heat and try not to taste it a dozen times (I always fail).
Pour that cheese sauce all over your potato and ham layers, making sure to get it into every little nook (I use a spatula or even a butter knife to help it sneak down the sides and corners—cozy cheese blanket for everyone!).
Cover tightly with foil and bake for 60 minutes. You want the potatoes to yield easily when poked with a fork—don’t be afraid to test in the very middle for doneness.
Remove the foil, sprinkle the Parmesan cheese all over the top, and bake uncovered another 20–30 minutes. You’ll know it’s ready when the top is golden, bubbling, and has those crispy, craveable edges—unreal aroma included.
Let it rest at least 5–10 minutes (torture, I know), so the sauce thickens up a smidge and you can slice up neat-ish squares. If you’re too impatient and chase cheesy sauce all over your plate, well, I’d say you’re among friends here.

Variations

Bacon & Chive: Use thick-cut bacon, cooked and crumbled, instead of ham. Stir in some fresh chives to the cheese sauce for a little pop of flavor (and prettiness!).
Chicken & Herb: Swap in diced rotisserie chicken for ham and add a teaspoon of dried thyme, rosemary, or Italian seasoning—so cozy for a weeknight.
Veggie Deluxe: Add in steamed broccoli florets, sautéed mushrooms, or a handful of baby spinach between the layers. It makes your dinner just a little extra virtuous (and maybe wins over a veggie-avoider or two).
Three-Cheese Magic: Replace half the cheddar with Gruyère or Havarti for extra creaminess and flavor. More cheese = happier dinnertime, in my book.
Pepper Jack Kick: Stir in a little shredded pepper jack with your cheddar for that hint of heat. My neighbor swears by this and never has leftovers.

Honestly, this is the recipe I turn to when the fridge looks sad but the family is hungry. It’s forgiving, unfussy, and up for whatever flavor adventures you want to take—if you can layer it, you can gratin it!

Storage & Reheating Tips

If you’re lucky enough to have leftovers, let the pan cool to room temp and then cover tightly (or transfer to an airtight container). It’ll keep in the fridge up to 3 days. I swear, the flavor gets even better overnight—it’s comfort food that practically begs to be eaten cold right off a fork, standing at the fridge, at midnight (no judgment from me!).

To reheat, pop a slice into a small baking dish, cover loosely with foil, and warm at 350°F for about 10–15 minutes until hot. If you’re in more of a “need dinner now” mood, use the microwave, cover with a damp paper towel, and zap it until heated through—the top loses a bit of its crisp, but it’s still every bit as tasty.

This one freezes beautifully, too. Let it cool, then wrap squares (or the whole casserole) in plastic wrap and foil. Freeze up to 2 months, then thaw in the fridge overnight before baking. Reheat at 350°F, covered, for about 20–30 minutes. Basically, dinner is done before you can even decide what to make—love that for us.

FAQs

Can I use low-fat milk? You sure can! 2% or even skim will work if that’s what you’ve got. The sauce will be a little thinner, but still cozy and comfort-filled—promise.

Do I have to peel the potatoes? Nope! If you love a rustic touch and want those extra nutrients, scrub ‘em well and slice thin. My crew doesn’t even notice when I leave the skins on.

Any tips for slicing potatoes? Grab a mandoline if you have one—such even, perfect slices! If not, just do your best with a sharp knife. Even slices are the secret to perfectly cooked, soft-but-not-mushy layers.

Can I prep this ahead? Absolutely. You can assemble the whole thing in the morning (or even the night before), cover tightly, and keep in the fridge. Start it in a cold oven and add about 10–15 minutes to the first covered bake. So much less dinnertime stress!

How do I make it gluten free? Just swap the flour for a gluten-free blend, or try half as much cornstarch. Keep an eye on your ham and cheese labels for hidden gluten, too. Texturally, you’ll barely notice a change—it’s still 100% stick-to-your-ribs delicious.

Conclusion

Dinner doesn’t have to be complicated or “Instagram-perfect” to be completely and totally craveable. This Ham and Potato Au Gratin proves you can make something everyone will love—even when you’re just working with a few leftovers and pantry standbys. So next time you spy that lonely ham hiding out in your fridge, give this one a whirl. And—seriously—if your family licks the pan clean too, please tell me about it (or share your own twists)! Drop a comment or a question—I’m always hunting for new ways to put a “fresh spin” on our coziest family favorites. Stay warm and happy cooking, friend!