If you’ve got leftover ham (or just craving something creamy and comforting), this Ham and Potato Au Gratin is calling your name. Tender, thinly sliced potatoes layered with savory ham and smothered in a cheesy sauce made with sharp cheddar, a little Parmesan, and just a touch of paprika. As it bakes, everything melts together into rich, golden perfection—with a crispy top that’s totally irresistible.

It’s hearty enough to be a main dish, but also shines as a side with a crisp green salad or some simple steamed veggies. Want more ideas like this? Try my Scalloped Potatoes with Ham, Cheesy Cauliflower Bake, or Classic Potato Gratin.

Why This Potato Gratin Deserves a Spot in Your house

Creamy, Cheesy, and Comforting Without Going Overboard

I still remember the first time I made this gratin for a family dinner—it was one of those “let’s use up what we have” kind of nights, and it turned into a dish we now make all the time. It’s simple, cozy, and always gets requests for seconds.

Family-friendly—even the picky eaters come back for more.
There’s something about layers of tender potato, bits of savory ham, and that velvety cheese sauce that wins everyone over. When the kids were younger, I’d leave out the paprika for their portion, and they’d gobble it up just the same.

Rich, but not too rich.
It’s all about balance here—sharp cheddar gives it a bold flavor, Parmesan adds a salty little kick on top, and that gentle hint of paprika brings a cozy warmth. The sauce clings just right—not gloopy, not runny. Just perfect.

Great for gatherings or easy weeknight meals.
This dish has traveled to potlucks, comforted friends going through tough times, and made its way to more than one church kitchen for a funeral lunch. It reheats beautifully, holds up well, and feels like a warm hug on a plate.

Key Ingredients:

otatoes – I like using either Russets or Yukon Golds here. Russets are fluffy, Yukons are creamier—both work beautifully. Just slice them nice and thin (about 1/8-inch). A mandoline makes it a breeze.

Cooked Ham – A great way to use up leftover ham, or grab some from the deli. Dice it small so you get a little in every bite—it brings that perfect salty, savory touch.

Onion – A finely chopped yellow onion adds sweetness and depth. Red onion works too if you want a bit more bite.

Butter + Flour – This is your roux, the start of a silky cheese sauce. Melt the butter, stir in the flour, and let it cook just a bit to lose that raw taste.

Milk – Whole milk is ideal—makes the sauce rich and creamy. Regular milk works fine too, but I’d skip skim. It just doesn’t have the body for this.

Sharp Cheddar + Parmesan – Cheddar melts like a dream and brings bold flavor. A little Parmesan on top adds a golden, nutty crust that’s so satisfying.

Paprika – Just a sprinkle adds warmth and color. It’s a small touch, but it really rounds out the dish.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Directions:

This ham and potato au gratin is the kind of dish that makes the whole kitchen smell like home. Creamy, cheesy, and comforting — it’s the perfect way to use up leftover ham, and let me tell you, it’s always a hit at the dinner table.

First Things First – Preheat the Oven

Set your oven to 350°F so it’s ready when you are. While it’s heating up, take out a 2-quart casserole dish and give it a light coating of butter or non-stick spray. It doesn’t take much, but it’ll save you from scrubbing later — and that’s always a win in my book!

Prep Your Ingredients

You’ll need about 2 pounds of potatoes — peeled and sliced nice and thin, around 1/8 inch. If you have a mandoline, now’s the time to pull it out. It makes quick work of this part and keeps everything nice and uniform.
Next, dice up 1½ cups of cooked ham. Leftovers work beautifully here, but store-bought ham is just fine too.
Then finely chop 1 small onion for a little extra flavor and sweetness.

Time to Layer

Start by laying down half of your sliced potatoes in the bottom of the dish.
Sprinkle half the ham and half the chopped onion over the top.
Repeat with the remaining potatoes, then the rest of the ham and onion. It doesn’t have to be perfect — just try to spread things out evenly.

Make That Creamy Cheese Sauce

In a medium saucepan, melt 3 tablespoons of butter over medium heat.
Whisk in 3 tablespoons of flour and let it cook for about a minute — just enough to get rid of the raw flour taste.
Slowly pour in 2 cups of milk, whisking constantly. It’ll look a little thin at first, but give it 5–7 minutes and it’ll thicken into a silky, creamy sauce.
Season it with ½ teaspoon salt, ¼ teaspoon black pepper, and a touch of paprika for a warm, smoky note.
Take it off the heat and stir in 1 cup of shredded sharp cheddar until melted and smooth.

Put It All Together

Pour that luscious cheese sauce all over the layered potatoes and ham. Use a spoon or spatula to spread it out so every little corner is covered.
Cover the dish with foil and bake for 1 hour, just until the potatoes are fork-tender.

Finishing Touch

Remove the foil and sprinkle ½ cup of grated Parmesan over the top. Pop it back in the oven for another 20 to 30 minutes, uncovered, until the top is golden brown and bubbly.

Let It Rest — Then Dig In

Give it about 5–10 minutes to cool before serving. It helps the layers hold together and lets all those cheesy flavors settle in.
Serve it alongside a fresh green salad or some simple steamed broccoli, and dinner’s done!

Serving Suggestions

This Ham and Potato Au Gratin is one of those comforting dishes that pair with just about anything. Whether you’re preparing it for a cozy family dinner or a holiday spread, here are some delicious ways to serve it:

Fresh Green Salad: A simple salad with a light vinaigrette helps balance out the richness of the gratin. Something crisp and fresh really works well here.
Roasted Veggies: I love serving this with roasted broccoli, Brussels sprouts, or asparagus. That little bit of crunch and color is just perfect.
Crusty Bread or Rolls: You’ll want something to mop up all that creamy, cheesy sauce—trust me. Warm, crusty rolls are always a hit.
A Light Soup: If you’re starting with a soup, go with something light like a tomato or veggie-based broth. It sets the stage without making the meal too heavy.

And if you’re making this as a side, it pairs beautifully with roasted chicken, pork tenderloin, or even a good grilled steak for a heartier meal.

Storage and Meal Prep Tips

One of the things I love most about this dish? It’s just as good the next day—and maybe even better!

Storing Leftovers:
Keep any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days, and the flavors really come together overnight.

Reheating:
For best results, reheat it in the oven at 350°F for about 10–15 minutes until hot and bubbly again. You can microwave it, too, especially for a quick lunch, but the texture’s a little softer that way.

Freezing Tips:
This gratin freezes really well. Just let it cool completely, then wrap it up tight with plastic wrap and foil. Freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat in the oven at 350°F for 20–30 minutes, or until it’s warmed through.

Variations

This Ham and Potato Au Gratin is one of those comfort dishes that’s easy to adapt with whatever you have on hand. Here are a few of my favorite ways to change it up:

Bacon and Chive Au Gratin
Not in the mood for ham? Crispy bacon works beautifully here. I love to crumble it over the top and toss in some fresh chopped chives—it gives the whole dish a smoky, savory edge.

Chicken and Potato Au Gratin
Leftover chicken breast? Dice it up and use it instead of the ham. It’s a bit lighter but still hearty, especially if you stir a little garlic herb seasoning into the cheese sauce.

Veggie-Packed Au Gratin
If you’re looking to sneak in some veggies (I always am!), try layering in fresh spinach, a handful of broccoli florets, or some sliced mushrooms. It adds a pop of color and a nice boost of nutrition.

Three-Cheese Heaven
Sometimes I like to play with the cheese. Try mixing sharp cheddar with Gruyère and mozzarella—it melts like a dream and makes the whole thing extra rich and flavorful.

Garlic and Herb Au Gratin
For a little something extra, stir minced garlic and a few sprigs’ worth of chopped rosemary or thyme into the sauce. It fills your kitchen with the most amazing aroma and gives the dish a cozy, earthy depth.

The Final Word (Or Two)

This Ham and Potato Au Gratin is more than just dinner—it’s the kind of dish that turns an ordinary Tuesday into something special. It feeds a crowd, satisfies the soul, and makes leftovers you’ll actually look forward to.

So next time you’re staring at that leftover ham in the fridge or just craving something warm and creamy, you know what to do.

Gather your ingredients. Preheat the oven. And let the magic happen.

Because sometimes, the simplest meals are the ones we remember the longest.