Cheesy Ham and Potato Gratin
Cheesy Ham and Potato Gratin
Ingredients
For the Gratin
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups cooked ham, diced into 1/2-inch pieces
- 1 1/2 cups gruyere cheese, shredded, divided
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup heavy cream, warmed
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 4
Gradually whisk in the warmed whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the sauce from heat and stir in the Dijon mustard, fresh thyme, grated nutmeg, kosher salt, and black pepper. Stir in 1 cup of the shredded Gruyere cheese and all of the sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
⏱️ 3 min
- 6
Arrange one-third of the thinly sliced potatoes in an even layer in the prepared baking dish. Top with half of the diced ham.
⏱️ 5 min
- 7
Pour about one-third of the cheese sauce evenly over the potatoes and ham. Sprinkle with 1/4 cup of the remaining shredded Gruyere cheese.
⏱️ 2 min
- 8
Repeat the layering: another one-third of the potatoes, the remaining half of the ham, another one-third of the cheese sauce, and another 1/4 cup of Gruyere.
⏱️ 5 min
- 9
Finish with the remaining one-third of the potatoes, the last of the cheese sauce, and the remaining 1/2 cup of Gruyere cheese.
⏱️ 3 min
- 10
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 11
Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly. To check for doneness, insert a thin knife into the center; it should go in easily.
⏱️ 25 min•🌡️ 375
- 12
Let the gratin rest for 10 minutes before serving. This allows the sauce to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ham and Potato Gratin
Ingredients
For the Gratin
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups cooked ham, diced into 1/2-inch pieces
- 1 1/2 cups gruyere cheese, shredded, divided
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup heavy cream, warmed
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 4
Gradually whisk in the warmed whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 5
Remove the sauce from heat and stir in the Dijon mustard, fresh thyme, grated nutmeg, kosher salt, and black pepper. Stir in 1 cup of the shredded Gruyere cheese and all of the sharp cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
⏱️ 3 min - 6
Arrange one-third of the thinly sliced potatoes in an even layer in the prepared baking dish. Top with half of the diced ham.
⏱️ 5 min - 7
Pour about one-third of the cheese sauce evenly over the potatoes and ham. Sprinkle with 1/4 cup of the remaining shredded Gruyere cheese.
⏱️ 2 min - 8
Repeat the layering: another one-third of the potatoes, the remaining half of the ham, another one-third of the cheese sauce, and another 1/4 cup of Gruyere.
⏱️ 5 min - 9
Finish with the remaining one-third of the potatoes, the last of the cheese sauce, and the remaining 1/2 cup of Gruyere cheese.
⏱️ 3 min - 10
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 11
Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly. To check for doneness, insert a thin knife into the center; it should go in easily.
⏱️ 25 min•🌡️ 375 - 12
Let the gratin rest for 10 minutes before serving. This allows the sauce to set and makes for easier serving.
⏱️ 10 min