18+ Leftover Ham Recipes: Au Gratin Potatoes with Diced Ham (+More!)
My leftover ham recipes are a perfect way to use leftover hamto make satisfying breakfasts, lunches, and dinners. Don't waste a great oven-baked ham from your holiday meals. Save every bit of that delicious ham meat for these fantastic leftover recipes!
4largerusset 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°F (200°C). Butter a 1 to 1 ½ quart casserole dish.
Melt 3 tablespoon butter in a saucepan over medium heat. Add the minced ½ cup onion and cook until translucent and soft. Add seasoning (½ teaspoon turmeric, 1 teaspoon garlic powder, salt & pepper) and stir.
Add the 2 cups 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 1 ½ cups cheddar cheese and stir until melted. Once the cheese is melted, remove your saucepan from the heat and set aside.
Sear the diced ½ lb cooked ham until browning on the sides in a small frying pan or skillet. Remove from heat and set aside for assembling your au gratin potatoes.
Layer your sliced 4 large 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°F (200°C) for 1 ½ hours. Your au gratin potatoes are done once they are tender when forked. Allow them 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.
The aluminum foil can be removed during the last 15-30 minutes of cooking time to brown your au gratin potatoes if desired.