Ham & Cheese Potatoes Au Gratin
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Recipe Intro From kdamitz
Creamy, Cheesy, Crowd-Pleasy. If you're looking for a show-stopping Easter or holiday side dish, this Ham & Cheese Potatoes Au Gratin is it. Layers of tender, thinly sliced potatoes simmered in a rich, ham-infused cream sauce and topped with a melty mix of cheeses—it’s comforting, golden brown perfection in every bite. Made extra savory with a spoonful of Better Than Bouillon Baked Ham Base, this dish brings major holiday energy with minimal effort!
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Recipe Card
ingredients
- 2 tablespoons unsalted butter
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1/3 cup finely diced ham
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup water
- 1 teaspoon Better Than Bouillon Baked Ham Base
- 1 1/4 cups heavy cream
- 5 - 6 medium Russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups sharp cheddar, finely shredded
- 3/4 cup fontina (or provolone), finely shredded
- 1/4 cup Parmesan, finely shredded
Method
Step 1
Preheat the oven to 425°F.
Step 2
In a large braiser or Dutch oven, melt the butter over medium heat. Add minced onion and sauté for 5 minutes, until soft and translucent. Stir in garlic, diced ham, salt, and pepper. Cook for 30 seconds, until fragrant.
Step 3
Pour in water and stir in Better Than Bouillon Baked Ham Base to dissolve. Add heavy cream and stir to combine.
Step 4
Add thinly sliced potatoes to the pot, stirring gently to coat each slice in the creamy sauce.
Step 5
Bring the mixture to a gentle simmer. Cover, reduce heat to medium-low, and simmer for 15–20 minutes, stirring occasionally, until potatoes are nearly tender.
Step 6
Remove lid. Sprinkle cheese mixture evenly over the potatoes. Transfer the pan to the oven and bake uncovered for 10–15 minutes, or until the cheese is bubbling and golden brown.
Step 7
Let the gratin cool for a few minutes before serving. Sprinkle with fresh herbs if desired.