Name: Ham and Potato Au Gratin
Ingredients: 2½ pounds russet potatoes (about 5-6 medium spuds – the starchy kind work best); 1½ cups diced ham (leftovers from Easter or Christmas are PERFECT, or just grab some from the deli counter); 1 medium onion, thinly sliced (yellow or white, doesn’t matter); 2 cloves garlic, minced (or more, I won’t judge); 2 tablespoons butter (the real stuff, not that fake margarine nonsense); Salt and pepper to taste (be generous here!); 1 teaspoon fresh thyme leaves (dried works too, use about ½ teaspoon); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk (2% works in a pinch, but come on, live a little); 1 cup heavy cream (I said we’re not dieting today!); 1 teaspoon Dijon mustard (secret ingredient that makes everything pop); ¼ teaspoon nutmeg (fresh grated is amazing but the pre-ground stuff is fine); 1 bay leaf (optional but adds a subtle something-something); Salt and freshly ground black pepper; 2 cups grated Gruyère cheese (or Swiss if Gruyère is being all fancy and expensive); 1 cup grated sharp cheddar (for that perfect color and tang); ¼ cup grated Parmesan (the real stuff, not the sawdust in a green can); ¼ cup panko breadcrumbs (for that extra crispy top); 1 tablespoon olive oil or melted butter

Description

Let me tell you about my go-to comfort food that never fails to impress. This Ham and Potato Au Gratin is what happens when thinly sliced potatoes meet smoky ham chunks, get bathed in a creamy garlic-infused sauce, and then buried under a mountain of bubbly cheese. It’s basically what would happen if a baked potato and ham had a beautiful French-inspired baby. This dish has saved many family dinners and potlucks, and the best part? It looks fancy but is actually pretty simple to throw together.

Ingredients

Scale

For the Potatoes and Ham:

2½ pounds russet potatoes (about 5–6 medium spuds – the starchy kind work best)
1½ cups diced ham (leftovers from Easter or Christmas are PERFECT, or just grab some from the deli counter)
1 medium onion, thinly sliced (yellow or white, doesn’t matter)
2 cloves garlic, minced (or more, I won’t judge)
2 tablespoons butter (the real stuff, not that fake margarine nonsense)
Salt and pepper to taste (be generous here!)
1 teaspoon fresh thyme leaves (dried works too, use about ½ teaspoon)

For the Creamy Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (2% works in a pinch, but come on, live a little)
1 cup heavy cream (I said we’re not dieting today!)
1 teaspoon Dijon mustard (secret ingredient that makes everything pop)
¼ teaspoon nutmeg (fresh grated is amazing but the pre-ground stuff is fine)
1 bay leaf (optional but adds a subtle something-something)
Salt and freshly ground black pepper

For the Cheesy Topping:

2 cups grated Gruyère cheese (or Swiss if Gruyère is being all fancy and expensive)
1 cup grated sharp cheddar (for that perfect color and tang)
¼ cup grated Parmesan (the real stuff, not the sawdust in a green can)
¼ cup panko breadcrumbs (for that extra crispy top)
1 tablespoon olive oil or melted butter