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Ham and Potato Au Gratin

Author: Michelle De La Cerda


  • 1 lb ham; cubed
  • 4-6 medium russets; thinly sliced

Cheese Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 11/2 cups milk
  • 10 oz cheese; grated
  • Salt/pepper to taste
  • Pinch-1/8 tsp of nutmeg


  1. In a large sauce pan, melt the butter.
  2. Slowly whisk in the flour.
  3. The roux will become paste-like.
  4. Make sure the roux is smooth, that there are no lumps or the sauce will taste gritty.
  5. Once the roux is completed, add the milk, mix well.
  6. Add the salt, pepper, and nutmeg.
  7. Slowly add the cheese, small bits at a time, stirring it well as it melts.
  8. Once the cheese has melted, and the sauce is seasoned to taste, set it aside.
  9. Grease a baking dish and place a layer of potatoes.
  10. Overlap them, filling any holes.
  11. Once the layer is placed, sprinkle some salt and pepper over the potatoes and then add a spoonful or two of the cheese sauce.
  12. Spread the cubed ham over the potatoes in a single layer.
  13. Add another layer of potatoes and repeat the steps over (seasonings, cheese sauce, ham, potatoes) until 1/2" before the rim has been reached.
  14. Pour the remaining cheese sauce over the top of the potatoes, allowing it to work its way down.  Garnish, if desired. Cover with foil.
  15. Bake in a 400º preheated oven for 11/2 hours.
  16. The last 15 minutes of cooking, remove the foil and allow to finish cooking uncovered.
  17. When done, allow to rest for at least 5 minutes before cutting into it. Serve.