This Potatoes Au Gratin with Ham features tender sliced potatoes and savory ham in a creamy, garlic-infused sauce, finished with freshly grated white cheddar and Parmigiano Reggiano. Baked until golden and bubbly, it makes a decadent side for holidays or dinner gatherings.
Potatoes au gratin is a rich, comforting twist on classic potato dishes and stands out for special occasions like Easter, Thanksgiving, or Christmas. If you enjoy cheesy potato casseroles, this recipe offers a flavorful, easy-to-follow approach that highlights simple ingredients and reliable technique.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Potatoes Au Gratin with Ham
- Quick Tip From Bri
- Quick Tip From Bri
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- Recipe FAQs
- More Side Dish Recipes
- Au Gratin Potatoes with Ham Recipe
Why You’ll Love This Recipe
- No heavy cream: The recipe uses half-and-half for a creamy texture that’s lighter than heavy cream but still rich.
- No roux or bechamel: There’s no flour-based cheese sauce to prepare, which keeps the method simple and approachable.
- Ham for extra flavor: High-quality, lightly crisped ham adds savory depth and a pleasant contrast to the potatoes.
- White cheddar instead of Gruyère: Freshly grated white cheddar melts well, adds sharpness, and is a friendly, affordable substitute for Gruyère.
Ingredients & Substitutions
- Russet potatoes: Their starchy texture helps create a creamy, tender interior.
- Ham: Thick-sliced ham, diced and fried briefly in butter, gives the gratin a savory boost. Leftover spiral ham works well.
- Salted butter: Used to brown the ham and coat the baking dish for flavor and to prevent sticking.
- Half and half: Balances richness and lightness without the heaviness of cream.
- Garlic: Fresh garlic yields the best flavor; avoid garlic powder here.
- Onion powder: Adds gentle onion flavor without extra texture from fresh onions.
- Dried thyme: A classic herb for au gratin, it complements potatoes and cheese.
- Kosher salt: Recipes are tested with Morton kosher salt; reduce quantities if using table salt.
- Fresh cracked black pepper: Adds subtle heat and brightness.
- White cheddar: Freshly grated for better melting and flavor; Gruyère or sharp yellow cheddar are acceptable alternatives.
- Parmigiano Reggiano: Use freshly grated Parmigiano for a nutty, salty finish.
See the recipe card below for a complete ingredient list and exact measurements.
How to Make Potatoes Au Gratin with Ham
Quick Overview
- Slice the potatoes thinly and evenly.
- Sear the diced ham until golden.
- Whisk and warm the half-and-half with seasonings and garlic.
- Layer potatoes, cream, ham, and cheese in a buttered baking dish.
- Bake covered until tender, then uncover to brown and bubble.
Step by Step Instructions
Quick Tip From Bri
If your potato slices are uneven or too thick, they’ll take longer to cook and may not cook uniformly; use a mandolin for consistent slices.
- Preheat & slice: Heat the oven to 375°F (190°C). Peel russet potatoes and slice them with a mandolin to about 1/16-inch thickness; set aside.
- Fry the ham: Melt butter in a skillet over medium heat. Add diced ham and cook, stirring occasionally, until browned and slightly crisp, about 5–7 minutes. Remove and reserve the butter.
- Warm the cream mixture: Whisk half-and-half with minced garlic, onion powder, dried thyme, kosher salt, and cracked black pepper in a microwave-safe cup or saucepan. Gently warm in 30-second intervals until just warm—do not boil.
Quick Tip From Bri
Cover the dish with foil for the initial bake so the potatoes steam and become tender; remove the foil near the end to brown the top.
- Assemble: Generously brush a 2-quart casserole with the reserved butter. Layer about one-third of the potato slices in the dish.
- Pour roughly one-third of the warm cream mixture over the potatoes, making sure garlic is evenly distributed.
- Scatter one-third of the fried ham over the potatoes, then top with one-third of the grated white cheddar.
- Repeat: Repeat the layering twice more so you have three layers total. Reserve some Parmigiano and cheddar for the final bake.
- Bake and finish: Cover tightly with foil and bake 60–70 minutes until a knife pierces the potatoes easily. Remove foil and bake uncovered another 20–25 minutes to brown and bubble; broil briefly if you want extra color. Let rest 10 minutes before serving.
Recipe Serving Suggestions
This gratin pairs well with many mains. Try it alongside roasted or baked proteins and simple vegetable sides for a balanced meal.
- Oven-baked spiral ham or glazed ham
- Crispy baked chicken legs or pan-seared chicken breasts
- Dutch oven turkey or roasted brisket
Expert Tips
- Mandolin for even slices: A consistent 1/16-inch thickness ensures even cooking and a creamy texture.
- Brown the ham: Crisping the ham adds texture and concentrated flavor.
- Warm, not boil, the cream: Warming the half-and-half helps the casserole cook through evenly.
- Layer evenly: Distribute potatoes, cream, ham, and cheese evenly to avoid dry spots.
- Cover first, then uncover: Baking covered steams the potatoes; uncovering at the end produces a golden crust.
- Rest before serving: Let the dish sit 10 minutes so it sets and slices cleanly.
- Make ahead: Assemble and refrigerate (without warming the cream). When ready to bake, allow extra covered baking time—about 10–20 minutes more—until heated through.
Additions & Variations
- Bacon: Use cooked, crumbled bacon instead of ham for a smoky bite.
- Heat: Add a pinch of cayenne or a dash of hot sauce to the cream for subtle spice.
- Herbs: Fresh rosemary, parsley, or chives can be added for bright herbal notes.
Recipe FAQs
Watery results usually come from excess liquid or underbaking. If too much cream was added or the dish hasn’t baked long enough, the liquid won’t reduce. Bake uncovered a little longer to evaporate excess moisture, or carefully spoon off extra liquid before serving.
Scalloped potatoes are typically cooked in a creamy sauce and may not include cheese. Au gratin potatoes incorporate cheese in the sauce and often on top, producing a cheesier, golden, and crunchy topping. The key difference is the presence of cheese in au gratin.
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Au Gratin Potatoes with Ham
Ingredients
- 2.5 pounds russet potatoes (about 4 medium)
- 6 ounces high-quality thick-sliced ham, diced
- 2 Tablespoons salted butter
- 1 3/4 cup half and half
- 4–5 cloves garlic, minced or grated
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 1/2 teaspoons Morton kosher salt*
- Fresh cracked black pepper, to taste
- 10 ounces (about 2 1/2 cups) sharp white cheddar, shredded*
- 3/4 cup grated Parmigiano Reggiano
Instructions
- Preheat & slice: Preheat oven to 375°F (190°C). Peel potatoes and slice to 1/16-inch using a mandolin; set aside.
- Fry the ham: Melt butter in a large skillet over medium heat. Add diced ham and cook until golden and slightly crisp, 5–7 minutes. Remove and reserve butter.
- Prepare the cream mixture: Whisk half-and-half with garlic, onion powder, thyme, salt, and pepper. Warm gently in a microwave-safe container or stovetop until just warm—do not boil.
- Assemble: Brush a 2-quart casserole dish with reserved butter. Layer one-third of the potatoes, pour one-third of the warm cream over them, sprinkle one-third of the ham, and top with one-third of the cheddar.
- Repeat the layers twice more so there are three layers total. Reserve some cheese for topping.
- Bake: Cover tightly with foil and bake 60–70 minutes until potatoes are tender when pierced. Remove foil and bake an additional 20–25 minutes until golden and bubbly. Broil briefly if desired. Let rest 10 minutes before serving.
Notes
- Kosher salt: Recipes are tested with Morton kosher salt; reduce amounts if using table salt.
- White cheddar: Use freshly grated cheese for better melting and flavor; Gruyère or sharp yellow cheddar can substitute.
- Mandolin: A mandolin set to 1/16-inch delivers even slices for consistent cooking and texture.
Nutrition
Nutrition information is an approximation and should be used as a guide.