top of page

Au Gratin Potatoes with Ham

Prep Time:

45 minutes

Cook Time:

90 minutes


12 Servings



About the Recipe

These potatoes are a labor of love, but they're worth it. I strongly recommend using leftover holiday or Sunday ham, because the combination of glazed ham, cheese, and chipotle pepper is delicious. I often make a ham a day or two before I plan to make these potatoes, just to have leftovers for this recipe.

Be very careful removing these from the oven, as the sauce is liquid and VERY hot.


  • 1 - 2 cups diced ham (as desired)

  • 6 - 8 medium potatoes

  • 2 cloves garlic, minced

  • 1 small onion, minced

  • 2 tbsp butter

  • 1/8 tsp white pepper

  • 1/4 tsp salt (if desired)

  • 1/4 tsp dried chipotle pepper

  • 1 chicken bullion cube

  • 1 cup cream

  • 1/2 cup milk

  • 1 cup (or 2 large handfuls) shredded cheddar cheese

  • 1 cup (or two large handfuls) shredded mozzarella cheese


Step 1

Slice potatoes as thinly as possible. This step takes the longest, and I often let my slices soak in a bowl of water so they don't brown while I'm working.

Step 2

Layer potatoes and ham in 9" x 11" baking dish.

Step 3

In large, heavy bottomed pan, saute garlic and onion over medium-high heat, until tender.

Step 4

Reduce heat. Add spices, cream, milk, and bullion. Stir until blended, but do not allow to boil or milk will break and sauce will become grainy.

Step 5

Add cheese. Stir until melted.

Step 6

Pour over ham and potatoes, ensuring sauce is well distributed and gets between potatoes. If I'm not concerned about looks, I just mix it with a spoon. If I've spent a lot of time making a pattern, I use a fork to gently pull the potatoes apart and let the sauce get between them.

Step 7

Cover with aluminum foil and bake for 60 minutes.

Step 8

Carefully remove foil and bake for an additional 20 - 30 minutes until potatoes are tender and top has browned.

bottom of page