Transform leftover holiday ham into a cozy family dinner with this Classic Ham and Potatoes Au Gratin with Ham. Sliced potatoes and savory ham bake beneath a bubbly, golden cheddar crust. A quick par-boil ensures tender potatoes every time, making this creamy, cheesy casserole a comforting weeknight favorite your whole table will love.
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Cozy, Cheesy & So Satisfying
- Quick Prep – Simple steps and common ingredients get this comforting casserole into the oven fast.
- Family Favorite – This savory ham and potato bake is always a hit at our dinner table.
- Perfect for Leftovers – A delicious way to use up holiday ham for a whole new meal.
- Crowd-Pleasing Comfort – Creamy, rich cheddar cheese potato dish that feels like a warm hug.
🍴 You Will Find in This Article
What You’ll Need for Potatoes Au Gratin with Ham
For the potatoes and ham
- Russet Potatoes – Peeled and thinly sliced for that classic, tender texture.
- Cooked Ham – Diced into bite-sized pieces for a savory, hearty addition.
- Yellow Onion – Finely chopped to infuse every bite with a subtle sweetness.
For the cheese sauce
- Unsalted Butter – Softened to create a rich, velvety base.
- All-Purpose Flour – Helps thicken the sauce to the perfect consistency.
- Whole Milk – Adds creaminess and keeps the sauce smooth.
- Heavy Cream – For extra richness and indulgence.
- Kosher Salt – Enhances all the flavors beautifully.
- Black Pepper – Just a touch for a little kick.
- Ground Nutmeg – A pinch to bring warmth and depth.
- Sharp Cheddar Cheese – Shredded for that irresistible cheesy goodness.
For the topping
- Sharp Cheddar Cheese – A final sprinkle to create that golden, bubbly crust.
Let’s Talk Timing, Friend
Don’t let the total time fool you—this recipe is all about cozy, hands-off baking. I spend about 20 minutes getting everything ready, which always feels like a little kitchen meditation. Then it bakes for 70 minutes, filling the house with the most incredible aroma. In under 90 minutes, you have a golden bubbly potato gratin that’s pure comfort.
It’s the perfect project for a slow Sunday or a relaxed weeknight where you want something special without a lot of fuss. While it bakes, you can totally relax or whip up a simple green salad. For more quick and satisfying dinner ideas, check out my cowboy casserole recipe.
Potatoes Au Gratin with Ham
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 pounds russet potatoes, peeled and thinly sliced
- 8 ounces cooked ham, diced
- 1 small yellow onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
Method
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of the softened butter.
- Arrange a single, even layer of half the sliced potatoes in the prepared baking dish, then evenly sprinkle the diced ham and chopped onion on top.
- In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter, then whisk in the flour and cook for 1 minute until it forms a smooth, bubbly paste.
- Gradually pour in the milk and cream while whisking constantly to prevent lumps, then add the salt, pepper, and nutmeg and cook for 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Remove the sauce from the heat and stir in 1 1/2 cups of the cheddar cheese until it is fully melted and the sauce is smooth.
- Pour half of the cheese sauce evenly over the potatoes and ham in the baking dish, then arrange the remaining potato slices on top and pour the rest of the sauce over everything, gently shaking the dish to help the sauce settle.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake uncovered for another 20-25 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
- Let the gratin rest for 15 minutes before serving to allow the sauce to set for easier slicing.
Nutrition
Notes
Private Notes
Thoughtful Tips for Special Diets
I love making my recipes work for everyone around the table. If you’re sugar conscious or looking for diabetic-friendly options, a few simple tweaks can make this ham and potato casserole work for you. It’s all about comfort without compromise.
For better glycemic control, try swapping the russet potatoes for sweet potatoes, which have a lower glycemic index. You could also reduce the heavy cream and use more whole milk for a lighter, but still creamy, sauce. Portion size is your friend here, too—enjoying a sensible serving alongside a big green salad is a perfect balance.
My Favorite Pro Tips for Perfection
Over the years, I’ve made this baked ham casserole dish more times than I can count. Here are my best kitchen secrets to make sure yours turns out perfectly every single time.
Slice Potatoes Evenly – For perfectly tender potatoes, use a mandoline or sharp knife to slice them to a consistent 1/8-inch thickness. This way, everything cooks at the same rate.
Cheese Choice Matters – While sharp cheddar is classic, feel free to swap in Gruyère for a more nutty, sophisticated flavor. It’s a small change with a big impact.
Let It Rest – I know it’s tempting to dig right in, but letting the gratin rest for 15 minutes allows the sauce to set, making serving so much cleaner.
Reheat Gently – Leftovers are amazing! Reheat portions in the oven or a covered skillet to keep the topping crispy. For another fantastic make-ahead meal, try my stuffed chicken breasts.
A Peek Into Its Cozy Nutrition
This cheesy au gratin potatoes dish is ultimate comfort food, and it also brings some nutritional benefits to your table. Potatoes are a great source of potassium and vitamin C, while ham provides protein to keep you satisfied.
To make it even more balanced, I often serve it with a bright side salad. The dairy in the cheese sauce offers calcium, and using a good sharp cheddar means you need less to get that powerful flavor. For more on choosing potato varieties for nutrition and flavor, check out this great resource. If you love potato dishes, you might also enjoy my roasted sweet potatoes for a lighter option.
How to Lighten Up This Cozy Classic
If you’re craving that creamy scalloped potatoes with ham vibe but want a lighter version, I have a few favorite swaps. You can easily adapt this recipe to fit your needs without losing any of the cozy factor.
Try using 2% milk instead of whole milk and half-and-half instead of heavy cream for a sauce that’s still luxuriously creamy. For a boost of protein and less fat, a leaner diced chicken breast can stand in for the ham. And don’t forget, loading up the meal with a side of veggies, like my simple gratin de legumes, makes it a more rounded, nourishing plate.
How I Love to Serve This Savory Bake
This dish always reminds me of gathered family tables after the holidays, when everyone is relaxed and happy. The sound of the bubbling cheese and the warm, savory smell is just pure home.
I love serving this potatoes au gratin recipe right from the baking dish at the table—it’s so inviting. It pairs beautifully with simple, bright sides to cut through the richness. A crisp green salad with a tangy vinaigrette or some steamed green beans are my go-tos. For a heartier spread, it’s amazing alongside stuffed potato nests or my baked ziti with parmesan.
Common Mistakes (And How to Avoid Them)
Even the coziest recipes can have their pitfalls! Here’s how to sidestep a few common issues and ensure your family dinner au gratin is flawless.
Skimping on the Sauce – The sauce is what makes this dish! Make sure every potato slice gets coated. Don’t rush the thickening step; let it coat the back of a spoon.
Uneven Potato Slices – If some slices are thicker than others, they won’t cook evenly. A mandoline is your best friend for perfect, consistent layers.
Not Letting It Rest – I know, the wait is hard! But slicing into it too soon will make the cheesy sauce run everywhere. Let it set for those 15 minutes—it’s worth it. For more on the classic au gratin method, this is a fantastic guide. And if you’re a fan of layered bakes, my sweet potato casserole has similar cozy vibes.
I learned the importance of rest the hard way at my first big family dinner—a little patience makes all the difference between a mess and a masterpiece.
Storing Your Leftovers for Later
This baked cheesy potato and ham casserole reheats like a dream, making for the best lunches. I love seeing that little container in the fridge, knowing a cozy meal is just a reheat away.
Let the gratin cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, I prefer the oven (350°F for about 20 minutes, covered) to keep the top from over-browning. You can also microwave single portions, though the top won’t be as crispy. For another dish that stores and reheats beautifully, try my chicken casserole or my potato squash casserole.
Give This Hearty Recipe a Try
There’s something so fundamentally comforting about pulling a bubbling, cheesy dish from the oven. It’s a gesture of care, a promise of a good meal shared.
I really hope you and your family love this rich cheddar cheese potato dish as much as mine does. It’s a simple, satisfying way to turn humble ingredients into something special. If you’re looking for more comforting ideas to round out your meal plans, I have plenty! Browse my smashed potatoes for a rustic side, or explore homemade sweet potato chips for a crunchy snack. For a taste of something different, my gratin de poisson is a wonderful seafood option, and scalloped portobello mushrooms are a fantastic vegetarian main.
More Cozy Casseroles You’ll Adore
If this ham and potatoes au gratin hit the spot, you’ll love these other comforting baked dishes. Perfect for busy weeknights or lazy weekends.
Boulangere Potatoes – A classic French potato bake that’s all about simple, herby goodness.
Sweet Potato Chips – A healthy, crispy snack that’s impossible to stop eating.
Frequently Asked Questions
What is the difference between scalloped potatoes and au gratin potatoes?
The main difference comes down to cheese! Scalloped potatoes are typically baked in a creamy sauce, but au gratin potatoes always have cheese layered in and on top, creating that signature golden, cheesy crust. Both are delicious, but if you’re craving that rich cheddar cheese potato dish, au gratin is the way to go.
What meat goes best with au gratin potatoes?
While ham is a classic and delicious pairing in this recipe, au gratin potatoes are incredibly versatile. They pair wonderfully with roasted chicken, seared steak, or even a simple baked pork chop. The creamy, cheesy potatoes complement almost any simple protein beautifully. For another great pairing idea, check out my stuffed chicken breasts.
What’s the secret to perfect potatoes au gratin?
The secret is in the slice and the sauce! Consistently thin potato slices ensure even cooking, and taking the time to properly thicken your cheese sauce so it’s nice and creamy is key. Don’t forget that final rest time—it allows everything to set up for perfect slices.
What is the one trick Michael Symon used to make perfect scalloped potatoes?
While I can’t speak for Chef Symon directly, a common pro trick for extra creamy potatoes is to gently simmer the sliced potatoes in the cream mixture before baking. This helps to partially cook the potatoes and infuse them with flavor, guaranteeing they’re tender and the sauce is ultra-creamy once baked.
