2013 – Gluten Free Living
Au Gratin Ham, Potatoes, and Sweet Potatoes are terrific. I have had an idea for this recipe rumbling around in my head for several months, but because we don’t eat a lot of ham I’ve never had all the ingredients on hand to make it. But after a remake of my Creamy Scalloped Potatoes and Ham recipe about a month ago, I still had some ham on hand that I wanted to use up and decided to try it out in this fabulous recipe.
It’s such a tasty version of ham and potatoes. This one uses both russet potatoes and sweet potatoes, leeks, onions, garlic and a wonderful cheddar cheese sauce. The sauce is seasoned with parsley, thyme and marjoram which add mouthwatering flavors. I use half and half or cream when I’m making my sauces because I like the cheese sauces really thick. But I’ve given directions so you can make this more creamy for those who prefer sauces thinner than mine.
Unfortunately, when I was taking pictures, I thought I had copied all of the ones for this recipe in a batch I had done last weekend. I was going through all the pictures on my iPhone and deleting them off yesterday and accidentally deleted off over a hundred pictures for this recipe! The only pictures I had left were the ones from my Canon Rebel T-4–and since I’m nowhere near as accomplished with that camera as I need to be some of the pictures still come out blurry or with poor lighting. Plus, I still use my iPhone for all the assembly pictures. I was devastated!
Thankfully, my husband came to the rescue! After looking around online to see what we could do, he finally realized I would have a back up of these pictures in Photostream. Hallelujah! It took several hours to get all 3,000+ pictures downloaded from the past month, but thankfully, the Au Gratin Ham, Potatoes and Sweet Potatoes pictures were in that batch and I was able to copy them into my recipe files! I was one happy camper!
I loved how this casserole turned out. The sauce is thick and tasty, the vegetables blend so well together with the sauce and the texture is just really nice. I will definitely make this recipe again and again, and especially for company since this recipe will easily yield 10-12 servings.
If you’re looking for a hearty, substantial ham and potatoes recipe with a twist: two kinds of potatoes, then consider trying out this Au Gratin Ham, Potatoes and Sweet Potatoes recipe sometime. If you’re not used to using leeks in your cooking, please don’t leave them out! Go to the store and buy some for this recipe and try them out.
They add so much rich flavor to this dish. Another nice thing about this entree is you can use gluten free flour for those with gluten intolerance (I used gluten free flour in making this recipe although I don’t have gluten intolerance). It is not low calorie because I use half-and-half, butter and cheddar cheese to make the sauce. Yet, Au Gratin Ham, Potatoes and Sweet Potatoes is so delicious and filling, I think you will enjoy the recipe if you try it out–even if it isn’t low calorie.
Au Gratin Ham, Potatoes, and Sweet Potatoes is a tasty main dish entree.
Au Gratin Ham, Potatoes, and Sweet Potatoes is one of our favorite ways to serve ham.
I prefer my sauces thick rather than thin and runny, so this sauce is quite thick.
Here’s what I did.
In a large saucepan, melt butter over low to medium heat.
I used gluten free flour but regular all-purpose flour is fine, too. Okay, you’re not really supposed to make a sauce this way, but I like a thick sauce so this is how I do it. I added enough flour so that when I stirred the flour into the butter it is almost dry. (This is much 1 1/2 times more than you would normally add for a NORMAL sauce).
Begin adding the half-and-half or cream about a quarter cup at a time and whisk through before adding the next quarter cup of cream.
Continue to add cream and whisk out all the lumps from the flour. Continue whisking and cooking over a low to medium heat.
Now I’ve added the cheddar cheese.
Add salt, pepper, thyme parsley, and marjoram.
Stir sauce and allow to thicken again. Remove from heat and set aside.
Meanwhile, as sauce is cooking, peel 2 large sweet potatoes. Slice down in 1/8 to 1/4″ slices and then cut potato slices in strips. (Cutting the sweet potatoes in smaller sizes will help the potatoes to cook more quickly). Spray a 10×15″ glass baking dish with olive oil cooking spray. Add sweet potatoes.
Peel four Russet potatoes. Slice in disks and then cut down in strips. These are cut a little thicker than the sweet potatoes because they cook more quickly than sweet potatoes. Spread white potatoes over top of sweet potatoes.
Add diced onion, leeks and garlic. If you leave out the leeks you will really shortchange the amazing flavors of this recipe.
Add ham sliced in thin strips. I used up about 1 1/2 pounds of ham. If you’re family likes more, then add more.
Now add the sauce. You can see how thick the sauce is by now. Unless you like a really thick sauce like this, I recommend you add an additional cup of cream (half-and-half) or milk to the sauce and stir well to combine. Then add the sauce on top as above.
Cover with foil and bake casserole one hour at 350. Remove foil. (Check to see if potatoes are fork tender. If you cut them in larger slices the potatoes may not be cooked through).
Stir casserole ingredients and put back in oven, uncovered, 5-10 more minutes to brown up a little.
The cheesy au gratin sauce is made with half-and-half, butter, gluten free flour, and cheddar cheese. The taste of both regular russet potatoes and sweet potatoes is a wonderful combination. There are also lots of ham chunks in this recipe.
The leeks, onions, garlic and seasonings really enhance the flavors of this fabulous entree. I love sweet potatoes, so sweet potatoes with ham and cheese is great comfort food!
Here’s another close up so you can see all the good stuff in Au Gratin Ham, Potatoes and Sweet Potatoes.
Here’s the recipe.
AU GRATIN HAM, POTATOES AND SWEET POTATOES
(my own concoction)
- 1 ½ lbs. ham, sliced in thin strips
- 2 large sweet potatoes, peeled, cut in slices, and then cut in thin strips
- 4 medium Russet potatoes, peeled, cut in disk-size slices, then cut in strips
- 2 leeks, green tops removed, sliced
- 1 medium onion, diced
- 1 heaping tablespoon minced garlic from a jar
- 3-4 cups half-and-half or heavy cream
- 1 stick butter
- 1 ½ cups gluten free flour
- 8-oz. sharp cheddar cheese, grated
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. kosher or sea salt
- 1 tsp. pepper
- 1 tbsp. parsley
- Spray a 10×15” glass baking dish with olive oil cooking spray.
- Peel sweet potatoes, slice down and then cut each slice in thin strips.
- Layer into casserole dish.
- Peel white potatoes. Cut in ¼ to 1/3” disks and then cut down in larger pieces.
- Toss on top of sweet potatoes.
- Sprinkle diced onion over top of potatoes.
- Add sliced leeks and then garlic.
- Slice ham down into strips and layer on top of everything else. [br]
- [b][u]To make sauce:[/u][/b] place butter in medium to large saucepan and place over low to medium heat.
- Whisk in flour. It will be dry and lumpy.
- Add half-and-half about a quarter cup at a time and whisk into mixture.
- Continue adding half-and-half up to three cups and working out the lumps from the flour. (Add an additional cup of half-and-half or milk if you don’t want an incredibly thick sauce).
- Add cheese, marjoram, thyme, parsley, salt and pepper.
- Stir and continue cooking until sauce thickens.
- Allow to thicken again.
- Pour sauce over top of ham and potatoes.
- Cover with foil. Bake at 350° for about an hour.
- Remove foil. Check to be sure potatoes are fork tender.
- Stir all ingredients and place back in oven another 5 or 10 minutes to lightly brown top of casserole.
We loved the wonderful savory flavors of Au Gratin Ham, Potatoes and Sweet Potatoes. This recipe makes a lot. I ate this for several days after making it! If you like cheesy main dish recipes, this one’s fantastic!
If you’re looking for a new way to use sweet potatoes, consider trying out this great recipe.