Ham and Potato Au Gratin with a Crispy Parmesan Topping

Ingredients You’ll Need

• 4 medium potatoes (Yukon Gold or Russet work best)
• 2 cups cooked ham, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk (whole milk for extra creaminess)
• 1 cup heavy cream (optional but highly recommended)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
• ½ cup shredded Gruyère or Swiss cheese (adds depth)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard (enhances flavor)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon paprika (for a subtle smokiness)
• ½ cup breadcrumbs (preferably panko for extra crunch)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil or melted butter (to mix with the topping)
• Fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Prep the Potatoes

• Peel the potatoes and slice them thinly (about ⅛ inch thick). Using a mandoline ensures even slices that cook at the same rate.
• Place the slices in a bowl of cold water to remove excess starch, then pat them dry with a clean kitchen towel.

Step 2: Make the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Stir in the flour to create a smooth roux. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the milk and cream, stirring constantly until smooth and thickened.
4. Add the garlic, Dijon mustard, paprika, salt, and pepper.
5. Stir in the cheddar and Gruyère cheeses until melted and creamy. Remove from heat.

Step 3: Assemble the Layers

• Grease a baking dish with butter or oil.
• Place a layer of sliced potatoes at the bottom.
• Scatter some diced ham over the potatoes.
• Pour a ladle of the cheese sauce over the layer.
• Repeat the process until all ingredients are used, finishing with sauce on top.

Step 4: Prepare the Crispy Parmesan Topping

• In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil (or melted butter).
• Sprinkle this mixture evenly over the top of the gratin. This ensures a golden, crunchy finish.

Step 5: Bake the Gratin

• Preheat the oven to 375°F (190°C).
• Cover the dish with foil and bake for 40 minutes.
• Remove the foil and bake uncovered for another 20–25 minutes, until the potatoes are tender and the topping is golden brown and crisp.

Step 6: Rest and Serve

• Let the gratin rest for 10 minutes before serving. This allows the layers to set and makes it easier to cut.
• Garnish with chopped parsley for a fresh finish.

Tips and Variations

• Cheese Options: Try Monterey Jack for a milder flavor, or add a touch of blue cheese for richness.
• Make Ahead: Assemble the gratin a day in advance, refrigerate it, and bake when ready.
• Lighter Version: Use half-and-half instead of cream, or swap the roux for cornstarch slurry.
• Vegetarian Twist: Skip the ham and add sautéed mushrooms or spinach for a meat-free version.
• Extra Flavor Boost: Add caramelized onions between the potato layers for sweetness.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze before baking; thaw overnight before cooking.
• Reheat: Warm in the oven at 350°F (175°C) until heated through.

Serving Suggestions

Ham and Potato Au Gratin pairs beautifully with:

• A crisp green salad with vinaigrette.
• Steamed vegetables like green beans or broccoli.
• A glass of dry white wine or sparkling water with lemon.

✨ Final Thoughts: This Ham and Potato Au Gratin with Crispy Parmesan Topping is a dish that blends comfort and elegance. The creamy interior contrasts with the crunchy topping, while the ham adds a savory heartiness. Perfect for any occasion, it’s bound to become a household favorite.

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