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Friday, April 26, 2013

Sourcream and Chive Au Gratin with Ham

Yield: 1 - 9" x 9" pan

This cheddar and parmesan cheesy au gratin recipe is full of ham with subtle sourcream and chive flavors   layered in the baked casserole dish.


  • 4-5 large potatoes peeled and sliced
  • 1 1/2 cups diced cooked ham
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup flour
  • 1/2 cup sourcream
  • 3/4 cup milk
  • 1/2 stick or 1/4 cup of butter
  • 2 tablespoons chives
  • Salt and pepper to taste

  1. Using a 9" x 9" baking dish or casserole dish, coat bottom and sides with butter.
  2. Coat sliced potatoes with flour and reserve the remaining flour.
  3. Begin layering pan with flour coated potato slices. Overlap the edges of potato slices for you have a complete layer without gaps.
  4. Sprinkle a thin layer of reserved flour over potato layer.
  5. Add salt and pepper to each layer of flour as desired.
  6. Using thin slices of butter (aproximately 1/4 of the measured amount), scatter randomly over flour.
  7. Add your chives to the sourcream, place sourcream in ziplock baggie, and cut a small hole in the corner to pipe sourcream and chives in a zigzag pattern over butter. Be sure you figure the amount in each layer to split between 4 layers)
  8. Add a quarter of the diced ham being sure it is evenly distributed.
  9. Pace a layer of each cheese, being sure to reserve enough for 4 equal layers.
  10. Begin another layer beginning with Potatoes following steps 3-9 until all ingredients are used.
  11. Top with extra cheese and bake at 350 degrees F for 1 1/2 hours (90 minutes) or until potatoes are tender and top is browned and crunchy.
  12. Allow the au gratin to set for 10 - 15 minutes before serving.


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