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Home » Recipes » Side Dishes

Last Updated: Feb 28, 2023 by Angela Latimer · 16 Comments

Au Gratin Potatoes with Diced Ham Recipe

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Creamy cheesy and quite simply the best au gratin potatoes with diced ham recipe

This creamy, cheesy au gratin potatoes with diced ham recipe (potatoes gratin, or pommes de terres gratin) makes the best au gratin potatoes that we have ever enjoyed!

Creamy cheesy and quite simply the best au gratin potatoes with diced ham recipe
Creamy, cheesy, and quite simply the best au gratin potatoes with diced ham recipe!

My husband has not ever been a fan of au gratin or scalloped potatoes, but these are the exception. I think he tends to forget that my creamy au gratin potatoes are raved about when I make them. He acts surprised at how good they are each and every time!!

The diced ham is optional, if you're simply looking for the best au gratin potatoes ever, but adding ham or bacon in any potato dish just works. Pan searing the diced ham is also optional, but it really adds a layer of texture to this super creamy potato dish.

Looking for more great potato side dishes?

Try my show stopping creamy fondant potatoes or my super tasty Parmesan roasted mashed potatoes!!

What Are Au Gratin Potatoes?

Au gratin potatoes are based on the French dish gratin Dauphinois, which originated in the historic Dauphine region of southeastern France near the pre-Alpine mountain ranges and the Dauphine Alps (near the Italian border).

In the U.S., gratin recipes have been found in cookbooks dating back to (at least) 1894, and are commonly referred to as scalloped potatoes. ~ Personally, I call cheese-less potatoes scalloped and any recipe that includes cheese, au gratin. 😉

And, technically, au gratin potatoes (the difference between au gratin or scalloped potatoes vs gratin dauphinoise) is that the layered sliced potatoes are pre-cooked, usually boiled.

However, I have yet to know anyone here in the states that boils their potatoes for au gratin potatoes...so really our au gratin potatoes should be known as their uncooked cousin, gratin dauphinoise (which doesn't traditionally contain cheese). Oh my gosh, well isn't that quite confusing!

So what it really boils down to is that for a dish to be called 'au gratin' it should have a cheesy, crusty topping (breadcrumbs can also be added). The cream can be made and poured over the sliced potatoes and then topped with cheese to form a bubbly crust that needs to be scraped from the baking dish (gratin from the French word gratter, or 'to scrape' and the au is a preposition in the masculine form, à + le = au meaning 'to the/at the').

We have modified our au gratin potatoes with diced ham recipe to use a cheesy cream sauce that is made to be poured over the potatoes rather than the original version like my grandmothers made with the layering of potatoes, cream, and ham topped with cheese.

Au Gratin Potatoes with Diced Ham Ingredients

  • Butter - salted or unsalted butter will both work equally well.
  • Onion - my family prefers yellow (sweet) onions, but white onion is primarily used for au gratin potatoes.
  • Seasoning (turmeric, garlic powder, salt & pepper) - add more of my favorite spices for potatoes as needed, to taste.
  • Heavy Cream - I love using heavy cream for cheese sauces, but the standard milk and flour combination is noted below.
  • Cheddar Cheese - a combination of cheeses will also work, and Gruyere swiss cheese is one of my all-time favorites for au gratin potatoes.
  • Cooked Diced Ham - another fabulous way to use up any leftover ham you may have on hand, sear the diced ham to brown the sides for a better appearance, texture, and flavor.
  • Russet Potatoes - my favorite potato for making au gratin or scalloped potatoes are russet potatoes (skin on or peeled). The higher starch content in russet potatoes makes your cheese sauce even creamier!

To Make Your Au Gratin Potatoes with Diced Ham

To start these super creamy, delicious au gratin potatoes, preheat your oven to 400 ºF (205 ºC) and butter a 1-1.5 quart casserole dish.

Melt the butter in a saucepan over medium heat.

Add the minced onion and cook until translucent and soft, about three minutes.

Add seasoning (salt, pepper, turmeric, and garlic powder), then add heavy cream (or use the same quantity (2 cups) of milk with 3 tablespoons of all-purpose flour whisked into the milk while it is still cold).

Whisk frequently until the heavy cream is heated through, usually about 3-4 minutes.

Then add shredded cheese and stir until melted. Once the cheese is melted, remove your saucepan from the heat and set aside.

In a small frying pan or skillet, sear the diced ham until browning on the sides.

Remove from heat and set aside for assembling your au gratin potatoes.

Layer your washed and sliced russet potatoes in even layers covering the bottom of the casserole dish.

Top with the seared diced ham, then pour your cheddar cheese sauce over the layered potatoes and diced ham.

Cover with aluminum foil and bake at 400 ºF (205 ºC) for 1 ½ hours or until the potatoes are tender when forked. (If you use a different size baking dish and the potatoes are stacked thicker or thinner than they would be in the suggested size dish, they will have a different cooking time).

Allow the potatoes to cool for about 15 minutes before serving.

What Are The Best Potatoes For Au Gratin Potatoes or Scalloped Potatoes?

Russet potatoes are the best potato for making both of these sauced potato dishes. The russet potatoes have a higher starch content that will combine with the sauce to make it even creamier.

My next choice would be to use Yukon Gold potatoes, especially when combined with Gruyere Swiss cheese. Red potatoes would be my third choice, and I like these paired with a cream cheese-based sauce and fresh chives (yummy!!).

The russet potatoes (best) and Yukon gold potatoes (better) will have more starch that combines with the cream sauce to yield your expected au gratin potato consistency. Red skin potatoes, due to their lower starch content can result in a milky cream that is undesirable. Using the saucepan method to make your cheesy cream sauce as directed here can work around that.

Do I Need To Peel Potatoes For Au Gratin Potatoes?

This question comes down to personal preference. No, you do not need to peel your potatoes (any variety - russet, Yukon gold, or red skin potatoes) before making au gratin, scalloped, or dauphinoise potatoes. I like to leave the peel on, plus it makes this a really easy no-fuss side dish!

Why Are My Au Gratin Potatoes Curdled?

Cooking your au gratin potatoes at high heat causes curdling of the cream sauce. Using the saucepan method for making the cheesy cream sauce works beautifully for fixing that as the sauce does not curdle when it is cooked together.

If you don't have heavy cream or half & half on hand and are using milk and flour to start your cheese sauce, reduce your oven temperature (around 350 ºF) and allow the potatoes to cook longer.

Also, russet potatoes will lend the most starch to yield the best creamy au gratin potatoes and prevent possible issues with curdling of the sauce.

Creamy cheesy and quite simply the best au gratin potatoes with diced ham recipe

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Creamy cheesy and quite simply the best au gratin potatoes with diced ham recipe
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4.98 from 48 reviews

Au Gratin Potatoes with Diced Ham Recipe

Creamy, cheesy, and quite simply the best au gratin potatoes with diced ham recipe!
Author | Angela Latimer
Servings: 8 servings
Calories: 280kcal
Prep 15 minutes minutes
Cooking 1 hour hour 30 minutes minutes
Total Time 1 hour hour 45 minutes minutes
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Ingredients
 

  • 3 tablespoon butter
  • ½ c onion approx ½ small onion (minced)
  • ½ teaspoon turmeric
  • 1 teaspoon garlic powder
  • salt & pepper (to taste)
  • 2 c heavy cream
  • 1 ½ c cheddar cheese (shredded)
  • 4 russet potatoes (washed and sliced thin, ⅛ inch thickness at most for best results)
  • ½ lb cooked ham (diced)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 1 to 1 ½ quart casserole dish.
  • Melt butter in a saucepan over medium heat, add minced onion and cook until translucent and soft. Add seasoning: (turmeric, garlic powder, salt & pepper).
  • Add heavy cream (or use the same quantity (2 cups) of milk with 3 tablespoons all-purpose flour whisked in to the milk while it is still cold).
  • Whisk frequently until the heavy cream is heated through, usually about 3-4 minutes. Then add shredded cheese and stir until melted. Once the cheese is melted, remove your saucepan from the heat and set aside.
  • In a small frying pan or skillet, sear the diced ham until browning on the sides. Remove from heat and set aside for assembling your au gratin potatoes.
  • Layer your sliced russet potatoes in even layers covering the bottom of the casserole dish. Top with the seared diced ham, then pour your cheddar cheese sauce over the layered potatoes and diced ham.
  • Cover with aluminum foil. Bake at 400 degrees F (200 degrees C) for 1 ½ hours. Your au gratin potatoes are done once they are tender when forked. Allow to cool for about 15 minutes before serving.

Notes

*If you use a different size baking dish, if the potatoes are thick sliced, or if the potatoes are stacked thicker or thinner than they would be in the suggested size dish, your au gratin potatoes with diced ham will have a different cooking time.

Nutrition

Calories: 280kcal (14%) | Carbohydrates: 24g (8%) | Protein: 16g (32%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Cholesterol: 50mg (17%) | Sodium: 650mg (28%) | Potassium: 640mg (18%) | Fiber: 1g (4%) | Sugar: 5g (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Leftover Ideas, Potato Dishes, Side Dish
Cuisine American, French

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Comments

    4.98 from 48 votes (44 ratings without comment)

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  1. Barb says

    March 10, 2025 at 4:48 pm

    Can these be frozen? If so, before or after cooking? I’m preparing meals in advance of a shoulder replacement (my dominant arm) and need to have meals easy and ready to go. Thank you!

    Reply
    • Angela Latimer says

      March 11, 2025 at 9:01 am

      Most dishes with a dairy sauce are best fresh vs frozen. So yes, they can be frozen but the sauce may separate when reheated.

      Reply
  2. Audrey says

    December 27, 2024 at 5:50 pm

    5 stars
    I made this one!! Very simple, quick, and hearty winter comfort dish!!! (I did add more onions and garlic than recipe but I absolutely love em😊) I topped with crushed crackers and drizzled butter and it was fantastic!!! Definitely be adding this one to my collection!! Great meal for tired leftover Christmas ham!!!

    Reply
  3. Lisa says

    November 05, 2024 at 3:18 pm

    Is the cheese sauce supposed to be super thick before going in the oven??? Cause mine sure is

    Reply
    • Angela Latimer says

      November 06, 2024 at 9:00 am

      You can adjust the thickness of the cheese sauce by adding more dairy but the moisture from the potatoes will mix with the sauce while cooking to even out the consistency. Enjoy!

      Reply
  4. Sherry Wright says

    October 06, 2023 at 9:58 am

    5 stars
    Delicious! Hubby was happy, just the perfect dish on our first cool day of Fall early October. Browning the ham first is genius. I did add some sharp cheddar to the top about 25 minutes before done and took off the foil for Browning... 😉

    Reply
  5. Perly Burleton says

    August 31, 2023 at 12:02 pm

    4 stars
    WHAT SIZE CASSEROLE FOR MENU SHOWN?

    Reply
    • Angela @ BakeItWithLove.com says

      August 31, 2023 at 12:23 pm

      1 to 1 ½ quart casserole dish. A 9x13 will work as well.

      Reply
  6. Sin says

    May 14, 2023 at 6:42 pm

    5 stars
    How would i do this with a whole ham would i cut off some of the ham befor cooking the ham or would i cook the ham first

    Reply
    • Angela @ BakeItWithLove.com says

      May 15, 2023 at 7:14 am

      Since ham is fully cooked, you do have the option to slice some off before cooking the ham. However, I usually cook my ham and slice it before serving (cooking the potatoes last, or using leftover ham).

      Reply
  7. Jeri Lynne Porter says

    April 14, 2023 at 8:36 pm

    This recipe is amazing!
    SO VERY GOOD!
    I'm trying to regulate cholesterol so I made the bechamel version with milk to reduce the heavy cream ratio.
    Mine broke a little in the oven but I stirred it just before serving.
    It blended perfectly and held together.
    I'll make this 1000 times.
    It's a huge hit at my house.
    Thank you!

    Reply
  8. Frank Haas says

    January 23, 2023 at 7:47 pm

    For a quicker meal I boil the thin sliced potatoes first. This cuts down bake time to 30 - 35 minutes at 350* with my Farberware convection table top oven.
    I sprinkle the cheese on and mix five minutes before the dish is done.

    Reply
  9. Teresa says

    December 19, 2022 at 9:00 am

    Can you make these a day ahead of time and keep in the refrigerator until time to cook in the oven?

    Reply
    • Angela @ BakeItWithLove.com says

      December 19, 2022 at 9:45 am

      Yes, definitely! Assemble everything and cover with cling film - press the cling film down onto the surface of the potatoes to prevent browning. Remove from the fridge and set at room temperature for about 30 minutes to take the chill off before baking. Enjoy!

      Reply
  10. Tyler says

    February 10, 2020 at 4:56 pm

    These are so creamy! Can't wait to make them again!

    Reply
    • Angela @ BakeItWithLove.com says

      February 13, 2020 at 8:17 am

      Wonderful! So happy to hear that you enjoyed them!

      Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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