Potato Ham Au Gratin
User Reviews
3.5
-
Prep Time
30 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
-
Servings
8
-
Calories
480 kcal
-
Course
Main Course
-
Cuisine
American
Potato Ham Au Gratin
Description
Potato Ham Au Gratin combines peeled and thinly sliced potatoes layered with diced leftover ham and onions, baked in a creamy sauce made by cooking a roux of butter and flour with milk. The sauce is seasoned with kosher salt, onion powder, dry mustard, white pepper, and fresh thyme, then enriched with shredded mozzarella and grated Pecorino Romano cheese until melted and smooth.
The casserole is assembled by spooning sauce between potato layers, topped with remaining cheeses for a browned crust. Baking at a moderate temperature allows the potatoes to cook through while the sauce thickens and the cheese forms a golden, bubbling surface. The ham adds savory interest and meatiness scattered throughout the creamy, tender layers.
Potato Ham Au Gratin serves well as a comforting side or main dish, suited for casual meal settings requiring a warm, flavorful potato casserole with balanced seasoning and a crisp cheese top.
Ingredients
- 2½ pounds potato peeled and thinly sliced. (You can also use red skinned potatoes, Yukon gold variety
- 1 pound ham diced, leftover
- 1 large onion diced
- 3 tablespoons butter divided
- 3 tablespoons flour
- 1 teaspoon kosher salt
- 1 teaspoon mustard powder dry
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- 3 cups milk
- 1 teaspoon thyme chopped, fresh
- 2 cups mozzarella cheese divided, shredded, or Italian blend cheese
- 1 cup Pecorino Romano cheese divided, freshly grated
Instructions
- Place the oven rack in the center of the oven and preheat the oven to 375° F.
- Spray a 2 quart casserole with vegetable spray
- In a large saucepan, melt butter over medium heat. Add the diced onions and sweat for 4-5 minutes until the onions are softened and translucent.
- Add the flour, salt, onion powder, dry mustard and pepper and stir constantly as it cooks and bubbles for about one minute. When there are no bits of dry flour or spices left, add the milk a little at a time, whisking after each addition until the milk is incorporated. Heat the sauce to a boil over medium high heat, stirring constantly. When the sauce begins to bubble cook for an additional minute, then remove from the heat. Stir in the chopped thyme.
- Add 1½ cups of the grated mozzarella and ¾ cup of the pecorino romano and stir until the cheese is completely melted.
- Add about a half cup of the sauce to the bottom of the casserole dish and spread evenly in the bottom.
- Arrange ⅓ of the potatoes, overlapping each other in the bottom of the dish. Sprinkle ½ of the ham cubes over the potatoes.
- Add ⅓ of the cheese sauce to the potatoes and gently spread with a spatula (doesn't have to be perfect).
- Add another layer of potatoes, ham and sauce followed by the remainder of the potatoes and sauce.
- Cover with a lid or aluminum foil and bake in the oven for 45 minutes.
- Reduce the heat to 350° and remove the lid or foil. Continue to bake for 20 minutes.
- Sprinkle on the remaining mozzarella and pecorino romano and bake for an additional 10-15 minutes or until the cheese is melted and browned.
- Let the casserole cool for about 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1373mg | 57% |
| Potassium | 952mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 30mg | 33% |
| Calcium | 485mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
