Ah, Potato Gratin with Ham — a hearty, cheesy, and comforting dish! 🥔🍖 Layers of thinly sliced potatoes, savory ham, and creamy sauce baked until golden and bubbling. Here’s a solid recipe:
🥘 Potato Gratin with Ham
(Serves 4–6)
🧂 Ingredients
- 2 lbs (900 g) potatoes, peeled and thinly sliced
- 1 cup cooked ham, diced
- 1 ½ cups grated Gruyère or cheddar cheese
- 2 cups heavy cream (or whole milk for lighter version)
- 2 cloves garlic, minced
- 2 tbsp butter, for greasing the dish
- Salt and pepper, to taste
- ½ tsp nutmeg (optional)
- Fresh parsley, for garnish
👩🍳 Instructions
- Preheat oven:
- Set oven to 375°F (190°C).
- Butter a 9×13-inch baking dish.
- Prepare the cream sauce:
- In a small saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg.
- Heat gently until warm, but don’t boil.
- Assemble the gratin:
- Layer half of the sliced potatoes in the baking dish.
- Sprinkle half of the diced ham and half of the cheese.
- Pour half of the cream mixture over the layer.
- Repeat with the remaining potatoes, ham, cheese, and cream.
- Bake:
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 20–25 minutes, until top is golden and potatoes are tender.
- Serve:
- Let the gratin rest 5–10 minutes before serving.
- Garnish with fresh parsley.
🌟 Tips & Variations
- Extra creamy: Use a mix of cream and milk, or add a spoonful of cream cheese.
- Cheese options: Gruyère, Emmental, or sharp cheddar all work beautifully.
- Vegetable boost: Add sautéed onions, leeks, or mushrooms for extra flavor.
- Make ahead: Assemble the dish, cover, and refrigerate up to a day before baking.
If you want, I can give a luxurious version with béchamel sauce and a crunchy cheese topping that turns this into a restaurant-style gratin.
Do you want me to do that?
