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Cheddar Potatoes au Gratin With Ham

User Rating 4.5 Star Rating (6 Reviews)

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Cheddar Potatoes au Gratin With Ham

Cheddar Potatoes au Gratin With Ham

Image © Diana Rattray
This is a delicious and easy dish to prepare and bake. Serve this potato and ham bake with a tossed salad and biscuits or hot rolls.

Ingredients:

  • 4 cups diced potatoes
  • salt
  • 6 tablespoons butter, divided
  • 2 cloves garlic, halved
  • 1/4 cup finely chopped onion
  • 1/3 cup flour
  • 2 cups milk
  • 2 cups diced cooked ham
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups) , divided
  • 1 tablespoon chopped fresh parsley
  • 1 cup soft fresh bread crumbs

Preparation:

Heat oven to 350°. Lightly grease a 2-quart baking dish or spray with nonstick cooking spray.

In a medium saucepan, cover the potatoes with water and add about 1 teaspoon salt. Bring to a boil. Cover and boil gently for about 10 minutes, or until just fork tender. Drain.

In a large saucepan or skillet over medium-low heat, melt 4 tablespoons of butter. Add the garlic and cook for about 1 minute. Remove the garlic and discard. Add onion and cook, stirring, just until onion is softened. Add the flour and cook, stirring, until well blended and bubbly. Add the milk and cook, stirring, until thickened. Add the ham and 6 ounces of the cheese (about 1 1/2 cups). Cook, stirring, until cheese is melted. Stir in the parsley. Gently stir in the potatoes until well coated with the cheese mixture. Turn into a 2-quart baking dish and sprinkle with the reserved 2 ounces of shredded cheese.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes or until browned and bubbly.

Serves 4 to 6.

User Reviews

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 4 out of 5
Cheddar Potatoes au Gratin, Member gina_pocan

Ok, I'm making this as I'm writing this. Ok, I made all initial ingredients and steps the same except I added some mixed frozen veggies I had floating around in my freezer I needed to use up, which included green beans, carrots, and corn. I baked it accordingly. I just took it out. The bread crumbs are nice and toasty, but I noticed there seems to be more liquid then I expected. That may have come from the veggies. So, I'm allowing it some sit time. I just stuck a spoon in it and coated it to taste it, and it seems like theres too much flour. I will definitely will be adding some pepper the next time around. Theres a nice flavor to it though. I think I may cut the flour down some. I will definitely thaw out the veggies first, maybe on a paper town to absorb the excess water. It has a lot of potential. We just ate some (We are my daughter, and granddaughter and I). My daughter really enjoyed it. She gave me thumbs up for more of this. I still say there was too much flour for my taste, or maybe I'm just not used to it. I will add more onion, we're onion freaks over here. My daughter wants me to add more bread crumbs, she said that was the best part, LOL!!! Oh, btw it did need sitting time, because when I got seconds (yes I did, lol) all the liquid was absorbed nicely, so that part I won't change. Thanks for posting this, I never made a casserole before out of all the years I been cooking, but this gave me a nice base to work with. It did however, require more dishes than I like, so I'll have to figure out a more efficient way of doing this. I may try doing this with chicken, and might make the rough out of chicken stock (maybe the cheese sauce too. I don't know yet, lol Thanks again.

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