Ham Pot Pie Topped with Scalloped Potato Gratin
Indulge in the ultimate comfort food with this Ham Pot Pie Topped with Scalloped Potato Gratin—a hearty dinner idea that combines the rich, creamy flavors of ham pot pie with the cheesy decadence of scalloped potatoes. Tender cubes of cooked ham mingle with a medley of sautéed vegetables and a luscious cream-based sauce, all crowned with a golden layer of thinly sliced Russet potatoes smothered in Gruyere and Parmesan cheese. Seasoned with hints of fresh thyme and nutmeg, this dish elevates your classic pot pie into a gourmet twist that’s perfect for cozy family dinners or special occasions. Easy to assemble and oven-baked to bubbly perfection, this one-pan meal delights with every bite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 Yellow onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 2 cups Cooked ham, cubed
- 0.25 cup All-purpose flour
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Russet potatoes, thinly sliced
- 1 cup Grated Gruyere cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Heavy cream (for scalloped potatoes)
- 1 teaspoon Fresh thyme, chopped
- 0.125 teaspoon Nutmeg, grated
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.
Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until aromatic.
Add the cubed ham and stir to combine.
Sprinkle the flour over the mixture and stir well to coat everything evenly.
Slowly whisk in the chicken stock, making sure no lumps form, followed by 1 cup of heavy cream.
Reduce the heat and simmer until the mixture thickens, about 5 minutes.
Stir in the frozen peas, salt, and black pepper. Remove from heat and set the filling aside.
To prepare the scalloped potato topping, layer the thinly sliced potatoes in a medium bowl and toss them with 1 cup of heavy cream, Gruyere cheese, Parmesan cheese, chopped thyme, and grated nutmeg.
Transfer the ham filling into a 9x13-inch oven-safe baking dish.
Arrange the prepared potato slices in overlapping layers on top of the filling.
Pour any remaining cream and cheese mixture over the potatoes evenly.
Cover the dish with foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are golden brown and tender, and the filling is bubbly.
Let the dish rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.6 g | 380% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 10125 mg | 440% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 38.6 g | ||
| Protein | 212.1 g | 424% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2101 mg | 162% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6223 mg | 132% | |
*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.
