Swedish Ham Potato Dill and Cheese Bake
Experience the comforting flavors of Scandinavia with this Swedish Ham Potato Dill and Cheese Bake—a hearty casserole that’s perfect for family dinners or gatherings. Layers of velvety Yukon gold potatoes, savory cubes of cooked ham, aromatic fresh dill, and rich, nutty Gruyère cheese come together in a luscious cream and milk sauce infused with garlic, nutmeg, and a touch of black pepper. Baked until golden and bubbling, this dish boasts a creamy interior with a crisp, cheesy top that’s simply irresistible. Perfectly balanced and bursting with rustic charm, this recipe is a crowd-pleasing centerpiece ideal for cozy nights or festive occasions alike.
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Recipe Information
Ingredients
- 6 medium Yukon gold potatoes
- 300 grams Cooked ham
- 200 grams Gruyère cheese
- 3 tablespoons Fresh dill
- 1.5 cups Heavy cream
- 0.5 cups Full-fat milk
- 1 tablespoon Unsalted butter
- 2 medium Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter.
Peel the Yukon gold potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
Dice the cooked ham into small cubes. Grate the Gruyère cheese and finely chop the fresh dill. Mince the garlic cloves.
In a medium saucepan, combine the heavy cream, full-fat milk, minced garlic, salt, ground black pepper, and ground nutmeg. Heat gently over medium heat until warmed through, stirring occasionally. Do not boil. Remove from heat.
Drain the potato slices and pat them dry with paper towels. Begin layering the casserole: Arrange one-third of the potato slices evenly on the bottom of the greased baking dish. Sprinkle one-third of the ham over the potatoes, followed by one-third of the dill and one-third of the grated Gruyère cheese.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Carefully pour the warm cream mixture over the layered ingredients, ensuring it soaks evenly through the layers.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional fresh dill, if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 843 mg | 18% | |
*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.
