Ham and Potato Au Gratin with a Crispy Parmesan Topping

WANT TO SAVE THIS RECIPE?

Looking for a hearty, family-approved dinner that’s both comforting and packed with flavor? This Ham and Potato Au Gratin with a Crispy Parmesan Topping is the perfect combination of creamy layers, tender Yukon Gold potatoes, savory diced ham, and a golden cheese crust.

Why You’ll Love This Recipe:

• Creamy, cheesy, and ultra-satisfying

• Great way to use up leftover ham

• Crowd-pleasing for holidays and potlucks

• Features a crispy Parmesan topping for added texture

• Freezer-friendly and ideal for make-ahead meals

Ingredients Breakdown:

• Unsalted Butter (2 tbsp + for greasing): Base for the roux and adds richness to the dish.

• Onion (1 medium, chopped): Adds sweetness and depth of flavor.

• Garlic (2 cloves, minced): Provides aromatic flavor.

• All-Purpose Flour (3 tbsp): Thickens the creamy sauce.

• Whole Milk (2 cups): Creates a rich, smooth base for the sauce.

• Chicken Broth (1 cup): Enhances the sauce with savory depth.

• Yukon Gold Potatoes (2 lbs, thinly sliced): Tender, buttery base of the gratin.

• Cooked Ham (2 cups, diced): Adds protein and a smoky, savory note.

• Sharp Cheddar Cheese (1 cup, grated): Melts into the sauce and adds sharp, tangy flavor.

• Parmesan Cheese (1/2 cup, grated): Used for a crispy, golden topping with a salty punch.

• Salt and Pepper (to taste): Essential seasonings to balance flavors.

• Paprika (1/2 tsp, optional): Adds warmth and color.

• Fresh Parsley (for garnish): Brightens and freshens the final dish.

Tips and Tricks:

• Use a mandoline slicer for uniform potato slices.

• For extra flavor, add a pinch of nutmeg to the cream sauce.

• Substitute Gruyère or smoked gouda for cheddar for a gourmet twist.

• Can be made a day ahead and reheated in the oven.

Variations and Customizations:

• Vegetarian Option: Omit the ham and add sautéed mushrooms or spinach.

• Spicy Kick: Mix in diced jalapeños or crushed red pepper flakes.

• Gluten-Free: Use a gluten-free flour blend for the roux.

• Loaded Style: Top with crispy bacon or caramelized onions.

Pairing Suggestions:

• Side Dishes: Serve with a crisp green salad, roasted Brussels sprouts, or garlic green beans.

• Beverages: Pair with a buttery Chardonnay or a sparkling apple cider.

• Bread: Crusty dinner rolls or garlic toast work well.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze individual portions or whole dish for up to 2 months

• Reheating: Warm in oven at 350°F until heated through, or microwave individual servings

Popular Questions:

Can I use russet potatoes instead of Yukon Gold?

Yes, but peel them first and be aware they have a starchier texture.

How do I prevent the sauce from curdling?

Stir constantly while thickening and avoid high heat to keep it smooth.

Can I make this ahead of time?

Absolutely. Assemble a day in advance and refrigerate. Add 10 extra minutes to bake time if chilled.

Ham and Potato Au Gratin with a Crispy Parmesan Topping

---

• Author: easysweetmeal
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Creamy layers of thinly sliced potatoes and savory ham are baked in a rich, cheesy sauce and finished with a golden Parmesan topping. Perfect for a comforting dinner or hearty side dish

---

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter (plus extra for greasing)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup chicken broth

• 2 pounds Yukon Gold potatoes, thinly sliced

• 2 cups cooked ham, diced

• 1 cup sharp cheddar cheese, grated

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• 1/2 teaspoon paprika (optional)

• Fresh parsley, chopped (for garnish)

---

Instructions

1. Prep the Oven and Dish

• Preheat oven to 375°F (190°C).

• Butter a large baking dish to prevent sticking.

2. Sauté Aromatics

• In a saucepan, melt 2 tablespoons butter over medium heat.

• Add chopped onion and minced garlic, sautéing until soft (about 5 minutes).

3. Make the Sauce

• Stir in flour and cook for 1 minute.

• Slowly whisk in milk and chicken broth.

• Bring to a gentle boil and cook until thickened, stirring constantly.

• Season with salt, pepper, and paprika (if using). Remove from heat.

4. Layer the Casserole

• Arrange half of the potatoes in the greased baking dish.

• Top with half the diced ham and half the sauce.

• Repeat layers with remaining potatoes, ham, and sauce.

5. Bake Covered

• Cover with aluminum foil and bake for 1 hour.

6. Add Cheese and Finish Baking

• Remove foil and top with cheddar cheese and Parmesan cheese.

• Return to oven and bake uncovered for 20–30 minutes, or until golden and bubbling.

7. Rest and Serve

• Let the dish rest for 5 minutes before serving.

• Garnish with fresh parsley.

Notes

• Perfect for holiday brunch, post-holiday ham leftovers, or a Sunday dinner centerpiece.

• This recipe doubles well for feeding a larger group.

• Use reduced-sodium broth if you’re watching salt content.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

WANT TO SAVE THIS RECIPE?