In the heart of the Midwest, where fields stretch as far as the eye can see, au gratin potatoes with ham is a beloved staple. This dish takes me back to Sunday family dinners at the old farmhouse, where the aroma of baking cheese and potatoes filled the air, and laughter echoed in every corner. Au gratin potatoes with ham is a perfect blend of creamy, cheesy comfort and hearty sustenance. It's a dish that embodies warmth and togetherness, making it ideal for gatherings or a cozy night in. Its origins are rooted in French cuisine, yet it's become a classic in many Midwest homes, cherished for its simplicity and satisfying nature.
This comforting dish pairs wonderfully with a crisp green salad, perhaps with a tangy vinaigrette to balance the richness. You might also consider serving it alongside steamed green beans or roasted Brussels sprouts for a touch of freshness. A warm, crusty bread or soft dinner rolls can help scoop up every last bit of cheesy goodness, while a light, fruity dessert, like a berry cobbler or apple crisp, makes for a delightful finish.
Oven Baked Au Gratin Potatoes with HamServings: 6
Ingredients
2 pounds russet potatoes, peeled and thinly sliced
2 cups cooked ham, diced
2 cups shredded sharp cheddar cheese
1 cup heavy cream
1 cup whole milk
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves
1/4 teaspoon paprika
Directions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
Sprinkle the flour over the onion and garlic, stirring constantly for about a minute to create a roux.
Gradually add the heavy cream and milk, stirring until the mixture is smooth and slightly thickened.
Stir in the salt, pepper, and paprika.
Layer half of the sliced potatoes at the bottom of the prepared baking dish. Top with half of the diced ham and half of the cheese.
Pour half of the cream mixture over the layers, then repeat with remaining potatoes, ham, and cheese.
Finish by pouring the rest of the cream mixture over the top and sprinkling with fresh thyme leaves.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Variations & Tips
For a lighter version, you can substitute half of the potatoes with sweet potatoes, which add a lovely sweetness. If you prefer a sharper flavor, try using Gruyère or a smoked cheese instead of cheddar. For a vegetarian version, simply omit the ham and add sautéed mushrooms or spinach for extra flavor and texture. Adding a pinch of nutmeg to the cream mixture can also enhance the dish's warmth and depth.
