Au Gratin Potatoes with Ham

This dish invokes memories of childhood and is truly a classic comfort food fit for your Mabon table.


1/2 Medium Onion, diced
2 T. Flour
2 1/2 c Milk
1/4 t. Black pepper
1 t. Salt
1/2 t. Dry mustard
1 c Shredded Sharp Cheddar Cheese
2 c Shredded Colby Jack Cheese, divided
2# Russet potatoes, peeled, cut into 3/4" cubes and parboiled until just tender, then drained
12 oz. Fully cooked ham, cut into 3/4 cubes
1 T. Dry parsley flakes
2 T. Grated Parmesan cheese
  • Saute onion in butter in a 2 qt. saucepan until tender. Do not brown.  
  • Add flour and cook, stirring 1-2 minutes. 
  • Add milk and whisk until smooth.
  • Stir in salt, pepper and dry mustard.
  • Cook until mixture begins to thicken.  
  • Stir in the cheddar and 1 c of the Colby Jack until melted.
  • Spread potatoes and ham in a buttered, oblong 3 qt. casserole dish.
  • Top with prepared sauce.
  • Sprinkle on remaining Colby Jack, Parmesan and parsley.
  • Bake at 350 degrees until golden brown and bubbly, about 25 minutes.