When you mentioned AuGratin Potatoes, I thought of a potato dish that I haven’t made recently, but we really like.
Cheesy Potatoes and Ham
5 or 6 med potatoes
1 lrg. Onion
1 can cheddar cheese soup
2 1/2 cups shredded cheddar cheese
2cups diced ham bits
Milk
Pepper
Enough flour or cornstarch to thicken if needed
Dice and precook potatoes to about ½ done or a little more. Sauté onions till slightly clear. Mix cheese soup and milk, heating on stove top and add cornstarch if necessary to thicken some. Add pepper to taste. Place potatoes, onions, ham, and 1/3 shredded cheese. Pour cheesy sauce over potatoes and onions and ham in casserole dish. Top with remaining shredded cheese, and bake at 350 deg. till bubbly.
I have several casserole style dishes I use for the leftover ham. One is almost identical to yours except that I make my own cheese sauce instead of using the canned soup and I cover it with foil and bake it for about an hour so I don’t have to precook the potatoes. I remove the foil for about the last 10 - 15 minutes of the cooking time so it gets browned on top.
I also use the Breakfast Casserole I posted on an earlier thread, and I sometimes make a macaroni & cheese with ham casserole. Another thing I like to do with leftover ham is to stir fry leftover spaghetti in a combination of oil and butter with the ham and whatever veggie I have on hand, and then top it off with freshly grated parmesan cheese.