Potato Gratin with Haricots Verts and Ham
Indulge in the ultimate comfort food with this Potato Gratin with Haricots Verts and Ham, a luxurious baked dish that seamlessly marries creamy, cheesy layers with crisp, tender French green beans and savory ham. Perfectly sliced Yukon gold potatoes are the star of this recipe, bathed in a rich sauce of heavy cream, milk, and a hint of nutmeg, then topped with a decadent blend of Gruyère and Parmesan cheeses for a golden, bubbling finish. Blanched haricots verts add a vibrant touch of freshness, while thinly sliced or diced ham lends a delightful smokiness to every bite. Whether it's a cozy family dinner or an impressive holiday side dish, this gratin brings together elegance and heartiness in one irresistible casserole. Serve warm and savor the layers of flavor and texture in every forkful!
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 8 ounces Haricots verts (French green beans)
- 8 ounces Cooked ham (thinly sliced or diced)
- 2 cups Heavy cream
- 1 cup Milk
- 2 cloves Garlic (minced)
- 1.5 cups Gruyère cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 tablespoon Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (ground)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the butter and set aside.
Peel the Yukon gold potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife. Set aside in a bowl of cold water to prevent browning.
Bring a large pot of salted water to a boil. Add the haricots verts and blanch them for 2 minutes. Drain, then immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
In a medium saucepan, combine the heavy cream, milk, and minced garlic. Heat over medium heat until just simmering. Stir in the salt, black pepper, and nutmeg, then remove from heat. Set aside.
Drain the sliced potatoes and pat them dry with a kitchen towel. Arrange half the potato slices in an even layer on the bottom of the prepared baking dish.
Layer half the blanched haricots verts and half of the ham over the potatoes.
Sprinkle 1 cup of the Gruyère cheese over the ham layer, then repeat with the remaining potatoes, haricots verts, and ham.
Pour the warm cream mixture evenly over the layered ingredients, gently tilting the dish to ensure the liquid distributes well.
Top the gratin with the remaining Gruyère cheese and the Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
4065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 9838 mg | 428% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.5 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3555 mg | 273% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5556 mg | 118% | |
*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.
