Smoky Cheddar Potatoes Au Gratin For BBQ Ham

Ingredients

Ingredients

• 2 lb russet potatoes
• 2 tbsp unsalted butter
• 2 tsp minced garlic
• 1 cups diced onion
• 1 cup heavy cream
• 1 cup milk
• 2 cups sharp cheddar cheese, shredded
• 1 cups mozzarella cheese, shredded
• 1/2 cup cooked bacon, crumbled
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp bbq sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Scrub the russet potatoes, then slice into 1/4-inch thick rounds.
3. Parboil the potato slices in salted water for 5 minutes, then drain and pat dry.
4. Sauté the diced onion in the butter over medium heat until translucent, about 3–4 minutes.
5. Add the minced garlic and smoked paprika; cook 1 minute until fragrant.
6. Whisk together the heavy cream, milk, salt, and black pepper in a measuring cup or bowl.
7. In a large bowl, combine 1 cup shredded cheddar and 1 cup shredded mozzarella with the parboiled potatoes and onion-butter mixture.
8. Spread a third of the cream mixture in the prepared dish, layer half of the potatoes, then pour the remaining cream over the layer.
9. Top with the remaining cheese and sprinkle the crumbled bacon over the surface; drizzle the BBQ sauce on top.
10. Bake uncovered for 45–60 minutes, until the potatoes are tender and the top is bubbling and golden.
11. Optional: broil for 2–3 minutes to caramelize the edges, then rest for 5–10 minutes before serving.
12. Garnish with chopped fresh parsley before serving.