Ham & Cheese Potatoes Au Gratin

A small-batch potatoes au gratin built for two, loaded with diced ham and smothered in a homemade cheddar cheese sauce. No canned soup shortcuts here. You make a proper roux with butter and flour, whisk in milk until it thickens, then melt in shredded cheddar for a sauce that coats every potato slice.

The ham turns this from a side dish into a full meal. Salty, smoky bites of ham tucked between tender potato slices and all that bubbling cheese. It bakes in about 35 minutes and comes out golden on top with that irresistible crusty edge where the sauce meets the casserole dish.

This is the kind of recipe that’s worth knowing by heart for nights when you don’t want leftovers filling up the fridge.

Kitchen Tips

• Slice the potatoes thin and even so they cook through at the same rate. About ⅛ inch thick is ideal.
• Stir the roux constantly when adding milk. Add it gradually. Dumping all the milk in at once creates lumps that won’t smooth out.
• Use sharp cheddar for more flavor. Mild cheddar melts fine but tastes flat in this small quantity.
• Let the casserole rest 5 minutes after pulling it from the oven. The sauce thickens as it cools and won’t run all over the plate.

Variations

• Swap ham for crumbled cooked bacon for a smokier, crispier bite.
• Add a layer of steamed broccoli florets for color and vegetables.
• Top with buttered breadcrumbs before baking for an extra crunchy crust.