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Ham & Potatoes Au Gratin

Let me start this post off by stating one thing: I have made these bad boys twice in the last two weeks. 

Twice, I tell you! And before this post is actually published, it’ll probably be thrice. Do you know how long I’ve been wanting to work thrice into a blog post? 😀

They are that good. I kid you not. The second time I made it, I even threw in about a half cup of chopped celery, and all I can say is, it was even better. 

But then what do you expect when you mix the goodness of ham, potatoes, and two kinds of cheese? 

Ham & Potato Au Gratin

Ham & Potatoes Au Gratin


  • 5 or 6 Yukon Gold potatoes, washed and thinly sliced
  • 2 cups of ham, cubed
  • 1 medium onion, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 2 Tablespoons butter
  • 1 cup Cheddar Cheese, shredded
  • 1 cup smoked Gruyere Cheese, shredded
  • 1 cup of heavy cream
  • 1 cup of whole milk
  • 3 Tablespoons flour
  • Salt, to taste
  • Pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. In a large saucepan, boil the sliced potatoes for about five minutes. If you'd rather not, you can totally skip this step. Just make sure to slice the potatoes really thin.
  3. Allow the potatoes to drain in a colander while you complete the two steps.
  4. In a buttered and heated skillet, cook the onions until they just begin to turn translucent. Add the ham and rosemary and cook for about 4 or 5 minutes until heated and fragrant.
  5. In a medium sized bowl, whisk together the milk, cream, flour, salt, and pepper. Set aside.
  6. Layer a third of the potatoes in the bottom of a buttered casserole dish. Then, a third of the onion, ham, and rosemary mixture. Then, a third of the cheese. And lastly, pour a third of the cream/milk mixture on top. Repeat two more times.
  7. Cover with aluminum foil, and bake in the preheated oven for about 40-50 minutes.
  8. Uncover and bake for 10-15 minutes until browned and the potatoes are tender.
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