Easter Ham & Cheese Potato Au Gratin
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.
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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.
Servings: 6