Ham and Potato Au Gratin

Key Ingredients:
Potatoes: Russet or Yukon Gold potatoes are ideal for this recipe. Russets offer a fluffier texture, while Yukon Golds provide a slightly creamier bite. Slice them thinly (about 1/8-inch thick) for even cooking. A mandoline makes quick work of this step and helps keep the slices uniform.
Cooked Ham: This adds a savory, slightly salty flavor. Use leftover ham or purchase pre-cooked ham from the deli. Dice it into bite-sized pieces so it distributes evenly in each layer.

Onion: Finely chopped onion brings a subtle sweetness and aroma to the dish. You can use yellow onion for a milder flavor or red onion if you prefer a slightly sharper taste.

Butter and Flour: These form the base for the roux, a thickener for the cheese sauce. Cooking the flour in melted butter removes the raw flour taste, ensuring a smooth, creamy sauce.

Milk: Regular milk works well here for a creamy texture, but you can use whole milk for an even richer result. Avoid skim milk, as it may make the sauce too thin.

Sharp Cheddar and Parmesan: Sharp cheddar melts smoothly, giving a bold cheesy flavor that stands up well to the ham and potatoes. Parmesan adds a nutty, salty touch and a nice golden crust when sprinkled on top.
Paprika: Just a hint of paprika gives the sauce a bit of warmth and color, enhancing the overall presentation and depth of flavor.

Directions:

1. Preheat the Oven
   Set the Temperature: Preheat your oven to 350°F (175°C) to ensure even cooking.
   Prepare the Dish: Lightly grease a 2-quart casserole dish with butter or non-stick cooking spray to prevent sticking and make for easier cleanup.
2. Prepare the Ingredients
   Slice the Potatoes: Peel and thinly slice 2 pounds of potatoes into 1/8-inch thick slices, using a mandoline if possible for uniformity.
   Dice the Ham: Dice 1 1/2 cups of cooked ham into bite-sized pieces to add a savory flavor.
   Chop the Onion: Finely chop 1 small onion to add an aromatic layer to the dish.
3. Layer the Ingredients
   First Layer: Arrange half of the potato slices in an even layer at the bottom of the prepared casserole dish.
   Add Ham and Onion: Sprinkle half of the diced ham and chopped onion over the potatoes.
   Repeat Layers: Repeat with the remaining potato slices, followed by the rest of the ham and onion.
4. Prepare the Cheese Sauce
   Melt Butter: In a medium saucepan, melt 3 tablespoons of butter over medium heat.
   Add Flour: Stir in 3 tablespoons of flour, cooking for about 1 minute to form a roux that will thicken the sauce.
   Add Milk Gradually: Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps.
   Simmer and Thicken: Let the mixture simmer, stirring occasionally, until it thickens into a creamy sauce, about 5-7 minutes.
   Season the Sauce: Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of paprika for color and flavor.
   Add Cheese: Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until fully melted and blended.
5. Assemble the Casserole
   Pour the Sauce: Pour the cheese sauce over the layered potatoes, ham, and onions, spreading it out evenly to coat each layer.
   Cover and Bake: Cover the casserole dish with aluminum foil and bake for 60 minutes, allowing the potatoes to cook and absorb the sauce flavors.
   Uncover and Brown: Remove the foil, sprinkle 1/2 cup of grated Parmesan cheese over the top, and return to the oven for an additional 20-30 minutes until golden brown and bubbly.
6. Cool and Serve
   Cool Slightly: Allow the casserole to cool for a few minutes before serving, helping the layers set.
   Serve and Enjoy: Dish out servings of creamy, cheesy Ham and Potato Au Gratin, pairing it with a crisp green salad or steamed vegetables for a complete meal.

Enjoy every creamy, cheesy bite.