HOW TO MAKE HAM AND POTATOES AU GRATIN
The Easy Ham and Potatoes au Gratin is a traditional main dish that is loaded with the deliciousness of creamy potatoes and ham. Not only is it the epitome of comfort food, but it also provides an answer to the age-old problem of what to do with any leftover Christmas ham.
I can’t wait to tell you about this recipe, which is simple, cheesy, and absolutely mouthwatering: Ham and Potatoes Au Gratin. Not only does everyone in the family enjoy making this dish, but it’s also a dish that’s impressive enough to offer to guests. When my kids were little, this was one of the dishes that they asked for the most, so I cooked it for them on a regular basis. And I still do, particularly during the winter holidays when there is a good chance that we may have some ham left over at home.
The greatest thing is that you can prepare this dish up to 24 hours in advance; all you have to do is follow the instructions, cover the casserole, and bake it until the potatoes are cooked enough to pierce with a fork. Take the baking dish out of the oven and let it cool for a while. Keep it in the refrigerator until about an hour before you want to finish cooking it, at which point take it out and let it come to room temperature on the counter. Remove the lid and continue to cook the meal as indicated.
THE INGREDIENTS LIST:
3 Tbsp.Of unsalted butter.
A small diced yellow onion.
3 Tbsp.Of all-purpose flour.
Whole milk; I used 2 cups.
½ Tsp.Of kosher salt.
¼ Tsp.Of black pepper.
About 3 medium potatoes – thinly sliced.
1½ Cups.Of cooked ham.
1 Cup.Of sharp cheddar cheese – grated.
1 Cup.Of Monterey Jack cheese – grated.
Fresh chopped parsley for garnish.
In a large pan over medium-low heat, melt the butter. After adding the onions, continue to sauté them for around ten minutes, or until they become tender and transparent.
After the onions have finished cooking, sprinkle the flour over them and use a whisk to mix the ingredients. Cook the onion and flour combination, stirring occasionally, for approximately two to three minutes, or until the flour becomes a golden brown color.
Continue whisking the mixture as you gradually add the milk to avoid lumps. It shouldn’t take more than a few minutes, but continue to cook until the sauce has reached the desired consistency. After adding the salt and pepper, give everything a good stir, and then take it off the fire.
Spray a casserole dish that is medium in size with a non-stick cooking spray to prevent sticking. Add about half of both kinds of grated cheese, followed by half of the sliced potatoes, then the cubed ham, and finally the remaining grated cheese.
Pour on about one-half of the sauce. Repeat the previous layer with the remaining potatoes and ham, then pour the remaining sauce over the top, followed by the remaining cheeses, and sprinkle them with.
Turn the temperature in the oven up to 350 degrees Fahrenheit.
Bake the dish for 40–60 minutes at a temperature of 350 degrees Fahrenheit while it is securely covered with aluminum foil or a cover. The time needed depends on how thick the potato slices are.
Take off the lid, and use a fork to prick one of the potatoes to determine whether or not they are done cooking. It ought to be simple for the fork to pass through. If the food is not quite ready, continue to cook it for another 10 minutes or more.
Remove the cover and continue baking for another 20 to 30 minutes, or until the sauce is bubbling and the cheese is golden brown. The potatoes should be fork-tender before the cover is removed.
Take the dish out of the oven and sprinkle some chopped parsley on top of it before serving.