Made this dish last night and there was nothing left for the fam!

This Asparagus and Ham Potato Au Gratin is a delightful twist on the traditional potato casserole. Originating from the heart of home kitchens, this dish combines creamy potatoes, crisp asparagus, and savory ham for a comforting meal that brings everyone to the table. Perfect for family dinners or a potluck with friends, this recipe offers a hearty serving of warmth and love, making it a must-have in your meal rotation.

This dish pairs wonderfully with a fresh garden salad to balance the rich and creamy texture of the au gratin. A side of crusty garlic bread can make a great addition to soak up all the delicious sauce. For a bit of color and freshness, consider a side of roasted cherry tomatoes or steamed green beans.

Servings: 6

1 1/2 pounds potatoes, thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup ham, diced
1 1/2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 cup heavy cream
1 cup milk
3 tablespoons butter
3 tablespoons all-purpose flour
2 cloves garlic, minced
Salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried thyme

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for about 5-7 minutes until just tender. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Whisk in the flour and cook for another minute until lightly browned.

Gradually whisk in the milk and cream, stirring constantly until the sauce begins to thicken.

Stir in the cheddar cheese, Parmesan cheese, paprika, thyme, salt, and pepper. Cook until the cheese is fully melted and the sauce is smooth.

Layer half of the potatoes in the prepared baking dish. Top with half of the asparagus and half of the diced ham.

Pour half of the cheese sauce over the vegetable and ham layer.

Repeat with the remaining potatoes, asparagus, ham, and cheese sauce.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Let the dish cool for 5-10 minutes before serving. Enjoy!

For a vegetarian version, simply omit the ham and add mushrooms or a mix of your favorite vegetables. If you have picky eaters, you can keep the asparagus on just one half of the dish. For an extra kick, sprinkle some red pepper flakes or use a spicy cheese like pepper jack in place of cheddar. Lastly, if you're short on time, you can use pre-cooked ham and asparagus to cut down on the prep work.