4russet potatoes(washed and sliced thin, ⅛ inch thickness at most for best results)
½lbcooked ham(diced)
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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.