Ham and Potatoes au Gratin

No one can resist thinly sliced potatoes layered with gooey cheese and juicy pieces of ham — especially not when coated in a silky, sage-infused cream sauce. Serve this ham and potatoes au gratin recipe alongside your favorite holiday mains at Thanksgiving, Christmas, or Easter.

Course Side Dish

Cuisine American

Keyword au gratin potatoes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 346kcal

Ingredients

2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic
1 ½ cups chicken broth
½ cup heavy cream
5 fresh sage leaves, chopped, or I teaspoon dried sage
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 pounds Russet potatoes, peeled and thinly sliced about ⅛-inch thick
1 pound baked ham, cut into slices ½-inch dice
½ pound sharp cheddar cheese, shredded

Instructions

Preheat the oven to 350°F. Butter an 8 X8 or 9 X 6-inch baking dish ( 1 ½ quarts).
In a Dutch oven, melt the butter over medium and add the onions and garlic. Season with salt and pepper and cook, stirring often, until onion softens and garlic is fragrant, 3 to 5 minutes. Add the cream, chicken broth, sage, and sliced potatoes. Bring to a boil, reduce heat to medium-low, and simmer, uncovered for about 15 minutes.
Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham, and shredded cheese. Top with the remaining potatoes and the rest of the cheese.
Bake, uncovered until the potatoes are tender when pierced with a fork, the top is golden-brown, and the cream is bubbling around the edges, about 45-50 minutes. If the cheese gets too browned, tent with a piece of foil. Remove from the oven and let stand for 10 minutes before serving.

Nutrition