Dinner In the Kitchen

Ham and Potato Gratin

Ham and Potato Gratin is a cheesy dish that is served up from your crockpot. As a kid, I grew up eating scalloped potatoes and ham. This is a similar dish, but the cheese gives it just a bit more flavor!

Ham and Potato Gratin HHM

To begin, dice a small onion.

 

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Wash and trim 3 pounds of red or golden potatoes. You can peel them if you like, but I just trim off any eyes or rough patches and leave the peels on. Thinly slice them up.

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Lightly spray your crockpot with non-stick cooking spray, then layer in 1/3 of your potatoes and 1/3 of the diced onion. You will be using 1 1/4 cup of diced or julienned cooked ham in this recipe. Layer in 1/3 of it now as well. Repeat these layers – potato, onion & ham, until you have three layers of each.

 

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In a saucepan, melt 2 tablespoons of butter over medium heat.

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When it is melted, whisk in 2 tablespoons of flour and let it cook and bubble for just a minute.

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Pour in 3/4 cup milk and 3/4 cup vegetable broth. Whisk them together.

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Add in 1/2 teaspoon each of salt & pepper, and a teaspoon of parsley. Stirring continually, bring this up to a gentle boil, let it boil for one minute, and then turn off the heat. The sauce will thicken nicely.

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Grate 4 ounces of sharp or extra sharp cheddar cheese.

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Add 2/3 of the shredded cheese to the creamy mixture and stir until it is melted.

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Pour the cheesy goodness all over the top of the contents in your crockpot.

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Top with the remaining cheese. Cover and cook on low for 6-8 hours, or high for 3-4 hours.

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Serve topped with some sliced scallions.

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Enjoy!

Ham and Potato Gratin HHM 2

5.0 from 1 reviews
Ham and Potato Gratin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Slow Cooker / Crockpot
Serves: 6 servings
Ingredients
  • 1 small onion, diced
  • 3 lb red or golden potatoes
  • 1¼ c cooked ham, diced or julienned
  • 2 Tb butter
  • 2 Tb flour
  • ¾ c vegetable broth
  • ¾ c milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp parsley
  • 4 ounces sharp or extra sharp cheddar cheese, shredded - divided
  • sliced scallions for serving - optional
Instructions
  1. To begin, dice a small onion.
  2. Wash and trim the potatoes. You can peel them if you like, but I just trim off any eyes or rough patches and leave the peels on. Thinly slice them up.
  3. Lightly spray your crockpot with non-stick cooking spray, then layer in ⅓ of your potatoes and ⅓ of the diced onion. Layer in ⅓ of the ham. Repeat these layers – potato, onion & ham, until you have three layers of each.
  4. In a saucepan, melt the butter over medium heat.
  5. When it is melted, whisk in the flour and let it cook and bubble for just a minute.
  6. Pour in the milk and vegetable broth. Whisk them together.
  7. Add in the salt, pepper, and parsley. Stirring continually, bring this up to a gentle boil and let it boil for one minute then turn off the heat. The sauce will thicken nicely.
  8. Add ⅔ of the shredded cheese to the creamy mixture and stir until it is melted.
  9. Pour the cheesy goodness all over the top of the contents in your crockpot.
  10. Top with the remaining cheese. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  11. Serve topped with some sliced scallions.
  12. Enjoy!
 

 

 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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