INGREDIENTS

2 pounds potatoes, peeled and thinly sliced

1 1/2 cups cooked ham, diced

1 small onion, finely chopped

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Directions:

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.

Arrange half of the potato slices in the dish, top with half the ham and half the onion. Repeat with the remaining potatoes, ham, and onion.

Melt butter in a medium saucepan over medium heat. Stir in flour to form a roux, cooking for about a minute.

Gradually whisk in milk, simmering until thickened, stirring frequently. Season with salt, pepper, and paprika.

Remove from heat, stir in the cheddar until melted, and pour over the potato mixture.

Cover with foil and bake for 60 minutes. Uncover, sprinkle with Parmesan, and bake for an additional 20-30 minutes until golden.

Allow to cool slightly before serving to avoid burns.

Variations & Tips:

Add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce for a spicy twist.

For a vegetarian version, replace ham with sautéed mushrooms and spinach.

This dish reheats well, making leftovers just as delicious as the first serving.

Experiment with different cheeses like Gruyere or Monterey Jack for varied flavors.

Thinly sliced potatoes cook more evenly. Use a mandoline slicer for best results, but be careful!

This Ham and Potato Au Gratin is more than just a recipe; it’s a doorway to warmth, laughter, and comfort at your dinner table. May making it fill your home with joy and your hearts with contentment.