Ham and Potato Au Gratin (Casserole)

This is a wonderful creamy, cheesy, and hearty dish to serve. I love the combination of the salty ham, soft potatoes, andBaked ham and potato au gratin creamy cheeses. The nice thing about this dish is that it is perfect for when you have left over ham. You can also mix it up a bit and use any kind of cheese that you have in your home, as long as it tends to melt well. I like to serve this recipe with homemade bread so that you can sop up any left over cheese sauce that may be lingering on your plate. I often double this recipe as it freezes well. Any time you have any left over ham or potatoes around the house, I highly suggest trying this comforting dish!

The amount of potatoes and ham depend upon what you have for left overs, or what size casserole dish you want to fill. I usually judge the amount of ham and potato by filling up the dish with half of each and that usually works out perfect.

Cooked potatoes, peeled and cut into chunks (I have left the skins on and it works fine too, just be sure to wash them well)

Cooked ham, cut into chunks

1 /4 teaspoon of minced garlic

5 tablespoons unsalted butter

3 tablespoons of all-purpose flour

1 1/2 cups of milk (skim works well but any milk will do)

1 cup of shredded cheese (for this recipe I used a mixture of cheddar and smoked gouda)

Dash of freshly ground black pepper

Combine the potatoes and ham in an oven safe casserole dish and set aside.

Ham and potatoes in baking dish

In a medium size saucepan, melt the butter over low heat and then add the minced garlic. Stir well all during this process so not to burn the sauce.

Melting the butter

Stir in the flour until smooth.

Adding the flour

Gradually add the milk, stirring constantly until the mixture thickens and begins to bubble. You can turn the heat up to medium at this point.

Adding the milk

Add the shredded cheese and pepper and stir until the cheese is fully melted.

Smoked gouda and cheddar

Adding the shredded cheese

Pour the mixture over the potatoes and ham in the casserole dish and then fold gently to make sure the sauce coats the entire dish. I like to sprinkle a little extra shredded cheese over the top so that it browns nicely.

Pouring the sauce over the meat and potatoes

Ready for the oven

Bake in the oven at 350°F for 25-30 minutes or until the casserole is bubbly and browned on the top. Serve hot alongside a vegetable dish (sautéed asparagus and mushrooms pair nicely) and freshly baked bread.

Baked ham and potato au gratin

Served with veggies

Advertisements

Tags: , , , , , , , , , , , , , , ,

Trackbacks / Pingbacks

  1. Snert – Split Pea Soup « Vermont Farm Heart - December 30, 2012

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Smorgasbord - Variety is the spice of life

Blog with a view - on books, music, humour and health

ellenparkerwrites

Romantic suspense in the Heartland

Rose Bay Letters

Observations & Reflections from Home & Abroad from the Side-Kick Traveller

food to glow

feel good food that's good for you

A Half Baked Idea

Eat your heart out

%d bloggers like this: