Potatoes Au Gratin- with Ham
Potatoes, Ham, and a Creamy Cheese sauce are a match made in heaven in this classic and cozy casserole
Equipment
- Mandolin Slicer (Optional)
Ingredients
- 6 Large White or Russet Potatoes (Sliced, but not peeled)
- ¼ Cup All Purpose Flour
- 4 Tbsp Butter
- ½ White Onion (Diced)
- 1½ Cup Heavy Cream
- ½ Cup Chicken Broth
- ½ Tsp Black Pepper
- ½ Tsp Kosher Salt
- ⅛ Tsp Cayenne Pepper
- ⅛ Tsp Smoked Paprika
- 4 Oz Gruyere Cheese (Shredded- 1 Cup)
- 4 Oz White Cheddar Cheese (Shredded- 1 Cup)
- 2 Cups Diced Ham
Instructions
- Preheat oven to 400 Degrees F and grease a 9x13 baking dish
- Use a mandolin or sharp knife to slice the potatoes to about 3/16 inch and place in a large bowl. (as thin as possible if not using a mandolin)
- In a large saucepan over medium low heat, melt the butter and cook the onions a few minutes: until they start to become translucent. Whisk in the flour until fully combined. Cook for one minute, then whisk in the heavy cream and chicken broth. Mix in the salt, pepper, cayenne, and paprika, then cook 3-5 minutes until the sauce starts to thicken. (You currently have a sauce called a Béchamel, if you skip the next step you will make scalloped potatoes and not au gratin potatoes)
- Reduce heat and mix in the cheeses until fully melted.
- Mix in diced ham, then pour the sauce over the sliced potatoes and stir to coat
- Arrange the coated potatoes in the 9x13 baking dish and pour any extra sauce over the top.
- Cover with aluminum foil and bake for 30 min.
- Uncover the dish and bake for an additional 30 min. Serve warm
Notes
- If you skip step four and do not add the cheese to the sauce, you will make Scalloped Potatoes and Ham. The difference between Scalloped and Au Gratin is cheese.