Ham and Potato Au Gratin Casserole

• 8 cups thinly sliced potatoes
• 1 1/2 cups shredded cheddar cheese
• 1 cup diced cooked ham
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Grease a 9x13 inch baking dish.
3. 3 Layer half the potatoes in the dish.
4. 4 Sprinkle with half of the cheddar cheese and ham.
5. 5 In a bowl, mix heavy cream, melted butter, garlic powder, onion powder, salt, black pepper, paprika, and cayenne.
6. 6 Pour half of the cream mixture over the potato layer.
7. 7 Repeat layers with remaining potatoes, cheese, ham, and cream mixture.
8. 8 Top with Parmesan cheese.
9. 9 Bake, covered with foil, for 45 minutes.
10. 10 Remove foil and bake another 15 minutes until golden and bubbly.
11. 11 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add sautéed mushrooms for an earthy flavor.
• Substitute ham with cooked bacon for a smoky twist.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute cheddar with Gruyère for a nuttier taste.

Pairings

• Steamed broccoli
• Roasted Brussels sprouts

Nutrition

Tips

• For a richer flavor, sauté onions and garlic before mixing with the cream.
• Use thinly sliced potatoes for even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: This casserole freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncovered for 15 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ