Ham and Potato Au Gratin

There’s something deeply comforting about a dish that layers rich, creamy flavors with hearty ingredients, and Ham and Potato Au Gratin embodies just that. This classic casserole is a testament to the art of blending simple ingredients into a symphony of taste and texture. It’s the kind of dish that instantly evokes feelings of warmth and satisfaction, making it a staple at family dinners and holiday gatherings.

I still remember the first time I had this dish. It was at a family reunion, where my aunt, known for her incredible cooking, presented her take on au gratin. The aroma of baked potatoes mingled with ham and cheese was irresistible. As I took my first bite, the creamy cheese sauce and tender potatoes melded together in perfect harmony, creating a taste that lingered long after the meal was over. From that day forward, Ham and Potato Au Gratin became a cherished recipe in my own kitchen, evoking those happy family memories with every bite.

This recipe is not just about indulging in a comforting meal; it’s about bringing a little bit of nostalgia and warmth into your home. Perfect for feeding a crowd or simply enjoying as a cozy weeknight dinner, Ham and Potato Au Gratin is versatile and can be tailored to suit various tastes and dietary needs.

INGREDIENTS:

2 pounds potatoes, peeled and thinly sliced

1 1/2 cups cooked ham, diced

1 small onion, finely chopped

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat the Oven

Set the Temperature: Begin by preheating your oven to 350°F (175°C). This will ensure that the casserole cooks evenly and reaches the perfect level of bubbling and browning.

Prepare the Dish: Lightly grease a 2-quart casserole dish with butter or non-stick cooking spray. This helps prevent sticking and makes for easier cleanup.

2. Prepare the Ingredients

Slice the Potatoes: Peel and thinly slice 2 pounds of potatoes. Aim for slices that are about 1/8 inch thick. A mandoline slicer is handy for achieving uniform thickness, which ensures even cooking.

Dice the Ham: Dice 1 1/2 cups of cooked ham into bite-sized pieces. This adds a hearty, savory element to the dish.

Chop the Onion: Finely chop 1 small onion. This will infuse the au gratin with a subtle, aromatic flavor.

3. Layer the Ingredients

First Layer: Arrange half of the potato slices in an even layer at the bottom of the greased casserole dish.

Add Ham and Onion: Sprinkle half of the diced ham and chopped onion over the potato layer.

Repeat Layers: Layer the remaining potato slices on top, followed by the rest of the ham and onion.

4. Prepare the Cheese Sauce

Melt Butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat.

Add Flour: Stir in 3 tablespoons of all-purpose flour, cooking for about 1 minute. This creates a roux that will thicken the sauce …