Cheddar Potatoes au Gratin With Ham

Cheddar potatoes au gratin with ham

Diana Rattray

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
669 Calories
44g Fat
43g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 669
% Daily Value*
Total Fat 44g 56%
Saturated Fat 25g 124%
Cholesterol 122mg 41%
Sodium 871mg 38%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Protein 27g
Calcium 761mg 59%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious and easy dish to prepare and bake. Serve this potato and ham bake with a tossed salad and biscuits or hot rolls.


  • 4 cups potatoes (diced)
  • 1 teaspoon salt
  • 6 tablespoons butter (divided)
  • 2 cloves garlic (halved)
  • 1/4 cup onion (finely chopped)
  • 1/3 cup flour
  • 2 cups milk
  • 2 cups ham (cooked, diced)
  • 8 ounces cheddar cheese (shredded sharp, about 2 cups, divided)
  • 1 tablespoon fresh parsley (chopped)
  • 1 cup soft fresh breadcrumbs

Steps to Make It

  1. Heat oven to 350 F. Lightly grease a 2-quart baking dish or spray with nonstick cooking spray.

  2. In a medium saucepan, cover the potatoes with water and add about 1 teaspoon salt. Bring to a boil. Cover and boil gently for about 10 minutes, or until just tender. Drain.

  3. In a large saucepan or skillet over medium-low heat, melt 4 tablespoons of butter. Add the garlic and cook for about 1 minute. Remove the garlic and discard. Add onion and cook, stirring, just until onion is softened.

  4. Add the flour and cook, stirring, until well blended and bubbly. Add the milk and cook, stirring, until thickened.

  5. Add the ham and 6 ounces of the cheese (about 1 1/2 cups). Cook, stirring, until cheese is melted. Stir in the parsley. Gently stir in the potatoes until well coated with the cheese mixture. Turn into a 2-quart baking dish and sprinkle with the reserved 2 ounces of shredded cheese.

  6. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes or until browned and bubbly.

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