Made this last night for the fam and we scraped the casserole got emptied out!


Servings: 6-8 servings
– 2 pounds of potatoes, peeled and thinly sliced
– 1 1/2 cups cooked ham, diced
– 1 small onion, finely chopped
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 2 cups milk
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/4 teaspoon paprika
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
1. Preheat your oven to a toasty 350°F (175°C), and give a 2-quart casserole dish a bit of greasing so nothing sticks.
2. Layer half of the sliced potatoes at the bottom of the dish, followed by half the ham and half the onions. Then go ahead and repeat those layers with the remaining potatoes, ham, and onions. You can either keep layers very separate or have some overlap for fun. This is up to you!
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour, and keep it moving for about a minute to cook off that raw flour taste.
4. Gradually whisk in the milk, and let it simmer gently until it starts to thicken up, stirring often so it stays smooth. Sprinkle in the salt, pepper, and paprika.
5. Remove the sauce from the heat, and stir in the sharp cheddar until it’s melted and happy. Pour this creamy, dreamy sauce all over your potato, ham, and onion layers.
6. Cover the dish with aluminum foil and bake in your preheated oven for 60 minutes. Then, uncover it, sprinkle Parmesan cheese on top, and let it bake for another 20-30 minutes until it’s bubbly and golden.
7. Let it sit for a hot minute before serving because that dish is going to be piping hot, and we want to keep all those happy tongues burn-free!
Variations & Tips:
– For a little kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cheese sauce.
– If there are any vegetarians in the family, you can skip the ham and add a layer of sautéed mushrooms and spinach for a veggie-friendly version.
– Got leftovers? No problem! This dish reheats like a dream, so it’s just as good the next day – if it lasts that long!
– Feel free to use a mix of cheeses for different flavor profiles. Sometimes I like to toss in a bit of Gruyere or Monterey Jack to spice things up.
– And remember, the thinner you slice the potatoes, the better they’ll cook! If you’ve got a mandoline slicer, now’s a great time to put it to use. Just watch those fingers!

There you have it, my heartwarming take on Ham and Potato Au Gratin. I hope making this dish fills your kitchen with warmth and your dinner with laughter. Enjoy, y’all!

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