Friday, January 27, 2012

Ham and Potato Au Gratin

Lawsy mercy this was good!  I had my doubts when I was putting this together, and fretted about it as it was cooking, but once Ole Sweetie-Pi and I took our first mouthfuls, it was love at first bite.  Creamy, cheesy, potato and ham goodness.  It's a old family favorite that needs to be enjoyed more often.  I know we'll be having this again and again. It reheated okay the next day, but some might need a small splash of milk to loosen the cheese.

A saucepan or saute pan that can go from stovetop to oven, without cracking or burning it would be perfect here to save a pan.  If you don't, prepare a separate, buttered casserole dish to put the mixture in before everything goes into the oven.

Ham and Potato Au Gratin
(adapted from

Preheat over to 375*F.

2 cups heavy cream
1 cup milk
a couple scrapes of a fresh nutmeg on a grater (or a pinch) of nutmeg
1/4 to 1/2 teaspoon fresh garlic from a jar (or 2 whole cloves garlic, minced)
pinch thyme (about 1/8th teaspoon)

3 or 4 Russet potatoes thinly sliced (about 1/8th inch thick)
1/4 onion thinly sliced

1/2 to 1 pound ham, diced
pepper to taste

8 ounces cheese (I used 4-Italian blend ~ mozzarella, provolone, Romano, Parmesan), divided

Start by putting the cream, milk, thyme, garlic and nutmeg in a medium sized saucepan or saute pan.  Bring to a boil.  Add the potatoes and onions and cook over medium-high heat, stirring gently for about 3 minutes.  Cover the pan, turn the heat to medium-low and cook, stirring occasionally, for 15 minutes.**

Add the ham and pepper to taste. Add the cheese (reserving a small handful for top the casserole) and stir well.  If using a separate casserole dish, pour the mixture into the casserole.  Otherwise cover your saucepan/saute pan with a piece of tinfoil and put in your preheated 375*F oven.  Bake for approximately 35-45 minutes, or until potatoes are easily pierced with the tip of a thin, sharp knife.

Uncover the casserole and sprinkle the remaining cheese on top of the casserole and bake for another 10 minutes or until the cheese topping is a light golden brown.

**MY NOTES ~ When I saw the liquid to potato ratio in the pan, I panicked and thought I'd end up with potato soup, hence the fourth potato.  I probably could have added a fifth potato and it would have been okay.  The cheese and starchy potatoes thicken the sauce, so if it looks a little too milky at the end of cooking, I wouldn't hesitate to add a bit more cheese, grins.

I like ham, but I don't like a pound of ham in with 4 potatoes.

Cooking times are approximate.  Depending on how thick or thin you slice your potatoes, you might not need to cook the potatoes on the stovetop for 15 minutes.  I used a mandolin to slice my potatoes, so they were pretty thin so I only needed  10 minutes cooking time before they were fork tender.  From there I put them in the oven and at the end of 35 minutes the dish was bubbly, hot, cheesy, and the potatoes were done.


  1. This sounds awesome, one of my favorite things to eat (and it is even better on day two!!)

  2. Katy, you and I had potatoes on our mind:) Hot cheesy potatos..yum yum!

  3. Oh my, cheesey potatoes and ham are one of my favorite comfort foods Katy. Wish I had a plateful right now!

  4. We just finished up the left over ham from Sunday dinner. I'm going to try this when I have more ham. Thanks.

  5. potato...and creamy..what could go wrong? ;) btw, I'm new in this food blogging world, and I'd like to learn a lot from you. care to follow each other? :)


  6. This does sound good Katy. A friend of mine, who I haven't seen in years used to make a similar dish and I have never gotten it out of my mind. Will give your version a try. Let me know if you make the crock pot teriyaki chicken and if you like it.

  7. I love the idea of using nutmeg in this dish - I've been seeing more and more recipes with nutmeg lately. And, the blended cheeses, yum! Thanks for sharing!

  8. How do you print this recipe?


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