Ham and Gruyere Potato Gratin
Indulge in the ultimate comfort food with this Ham and Gruyere Potato Gratin, a rich, creamy side dish that’s perfect for family dinners or holiday feasts. Layers of tender, thinly sliced russet potatoes are combined with savory cooked ham and nutty, melted Gruyere cheese, all enveloped in a luscious garlic-infused cream sauce. Finished with a bubbly, golden top and a hint of fresh thyme, this dish is as visually stunning as it is delicious. With simple prep steps and classic ingredients, this easy potato gratin recipe is sure to impress guests and become a go-to addition to your recipe collection. Ideal for cozy gatherings, this gratin pairs beautifully with roasted meats or a crisp green salad for a complete meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cooked ham
- 2 cups Gruyere cheese, shredded
- 1.5 cups Heavy cream
- 2 cloves Garlic, minced
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter and set it aside.
Peel and thinly slice the russet potatoes (about 1/8-inch thickness) using a knife or mandoline. Keep the slices in a bowl of cold water to prevent them from browning.
In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, and fresh thyme. Heat until the mixture is warm, but do not let it boil. Remove from heat and set aside.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towel.
Layer one-third of the potato slices evenly in the bottom of the prepared baking dish. Sprinkle one-third of the cooked ham and one-third of the shredded Gruyere cheese over the potato layer. Pour about one-third of the warm cream mixture evenly over the top.
Repeat the layering process two more times, ending with a layer of Gruyere cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the gratin cool for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 7344 mg | 319% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 13.9 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2379 mg | 183% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7638 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
