Easter Ham & Cheese Potato Au Gratin – Creamy, Cheesy, Crowd-Pleasy
If you’re looking for a show-stopping Easter side dish, this Ham & Cheese Potato Au Gratin is it. Creamy, cheesy, salty-sweet, and golden brown on top, this comforting casserole brings major holiday energy with minimal effort. Made with sliced russet potatoes layered between a rich garlic cream sauce and melty cheddar, fontina, and parmesan, it’s elevated further with chunks of savory ham and a spoonful of Better Than Bouillon’s Baked Ham Base. It’s familiar, comforting, and just the right amount of extra.
This is the kind of side that earns recipe requests and second servings.
Why You’ll Love This Recipe
- Perfect for Easter or Spring Brunch: Classic flavors that feel just a little special.
- Ultra creamy, cheesy, and cozy: We use a blend of three cheeses for richness and flavor.
- Easy to prep ahead: Assemble the night before and bake the day-of.
- Ham-forward: Great for using up leftover ham or making the ham the star of the side.
What Makes This Dish Different
This isn’t your average potatoes au gratin. What sets it apart is the addition of Better Than Bouillon Baked Ham Base, which gets stirred into the cream mixture before it’s layered with potatoes and cheese. That one spoonful adds deep, savory richness and takes this dish from tasty to next-level. Instead of plain salt, the ham base brings real meaty depth to every bite.
Ingredients You’ll Need
- Butter, onion & garlic – for a flavorful base to your cream sauce.
- Salt & pepper – basic seasoning to enhance the natural potato flavor.
- Water & Better Than Bouillon Baked Ham Base – dissolves into a savory broth that enriches the sauce.
- Heavy cream – makes the dish ultra creamy and indulgent.
- Russet potatoes – peeled and thinly sliced to soak up the sauce and bake evenly.
- Cheese blend – cheddar, fontina or provolone, and parmesan create that perfect melty, golden topping.
- Ham – optional, but highly recommended! Adds flavor, texture, and makes it a heartier side.
Tips for Success
- Use a mandoline for evenly sliced potatoes that cook at the same rate.
- Shred your own cheese – pre-shredded cheese often contains anti-caking agents that affect meltiness.
- Don’t skip the ham base – it’s the secret ingredient that ties it all together.
- Let it rest after baking – about 10–15 minutes to help it set up and make slicing easier.
Whether you’re feeding a big Easter crowd or just looking for a way to elevate your weeknight dinner game, this Ham & Cheese Potato Au Gratin deserves a spot on your table. Bonus: it reheats like a dream.
Easter Ham & Cheese Potato Au Gratin
Ingredients
- 2 tablespoons butter
- 1/2 medium onion minced
- 1 garlic clove minced
- 1/3 cup finely diced ham
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3/4 cup water
- 1 teaspoon Better than Bouillon Baked Ham Base
- 1 1/4 cups heavy cream
- 1 1/2 to 1 3/4 pounds about 5 to 6 medium russet potatoes peeled and sliced 1/8 inch thick
- 3 cups finely freshly shredded cheese 2 cups Cheddar 8 ounces, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, all mixed together in a measuring cup.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large braiser or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Add the minced garlic, ham pieces, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
- Pour in the water, Better than Bouillon Baked Ham Base, and dissolve for a minute or two. Add heavy cream, stirring to combine.
- Add the sliced russet potatoes to the skillet, making sure they’re evenly coated in the creamy sauce.
- Increase the heat slightly and bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a knife.
- Once the potatoes are nearly tender, Top with the mixed cheeses, spreading evenly over the potatoes. Transfer the braiser to the oven (with the lid off).
- Bake the dish in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and golden brown.
- Allow the dish to cool for a few minutes before serving.
