Warm, Creamy, Cheesy goodness. This is a great recipe if you have a little Easter ham left over and want to make some serious comfort food. I added a side of steamed broccoli and it was a complete meal.
I used a sharp white cheddar for the sauce, but you could use a mild orange cheddar or any mild cheese and this would still be amazing. This utilizes one of the four basic sauces in the French culinary arsenal, a bechamel (white) sauce. This sauce can also be used for homemade mac and cheese, etc. Once you make it and taste it you will find many ways to use it in your kitchen with minor modifications. (printable recipe is at the bottom of this post)
Start by slicing your potatoes into round pieces about 1/4 of an inch thick. I used my mandolin style slicer for this and it made quick work of four potatoes. I also used the slicer for the shallot. You’ll want to grate your cheese if you didn’t buy shredded.
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Place on layer of potatoes on the bottom of the pan, then layer the shallots on top of the potatoes. Next add the cooked ham and top with a final layer of potatoes. Season with salt and pepper.
Melt the butter over medium heat, then whisk in the flour. Whisk constantly for about two minutes. You want to just cook it long enough to cook the flour, but not brown the sauce (this is a white sauce, not a brown roux). Slowly add your milk/cream and continue to whisk to avoid any lumps. Last add your cheese and continue stirring with the whisk until all of the cheese is melted.
Pour the sauce over the potatoes and cover with a lid or tin foil. This bakes for about an hour and half, and transforms into creamy, cheesy goodness.
Ham and Potatoes Au Gratin
Warm, creamy cheesy potatoes with ham. Perfect for using leftover ham from a holiday meal.
- 4 Potatoes, peeled and sliced into rounds
- 1 Shallot, sliced and separated into rings (you can substitute onion
- 1 Cup of ham, cooked and cut into small pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 2 Cups milk
- 1 1/2 Cups shredded cheddar cheese
- Place one layer of potatoes on the bottom of a 9 inch square or round baking dish.
- Layer shallots over the potatoes.
- Spread ham evenly over entire pan.
- Place another layer of potatoes on top of the ham.
- Sprinkle top layer with salt and pepper, set pan aside while you make the sauce.
- Preheat oven to 400° F
- In a medium sauce pan melt the butter over medium heat.
- As soon as the butter is melted add the flour and whisk continuously for 2 minutes.
- Slowly stir in the milk, whisking continuously to avoid lumps.
- Cook for about 3-5 minutes until the mixture thickens and begins to simmer slightly, stirring slowly.
- Add the shredded cheese and stir until all of the cheese is melted, about 1-2 minutes.
- Pour the sauce over the potatoes and cover with a lid or tin foil.
- Bake for 1 hour 30 minutes.
If you want to take this recipe to a higher level of yum, use one cup of milk and one cup of cream or half & half instead of two cups of milk.