Creamy Potato Gratin with Ham and Cheese
Ingredients (Serves 6)
- 2½ lb (1.1 kg) potatoes, peeled and thinly sliced
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 cloves garlic, minced
- 2 tbsp butter, softened (for greasing the dish)
- 2 cups (200 g) shredded Gruyère, Swiss, cheddar, or a mix
- 1½ cups (180 g) diced cooked ham
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- A pinch of nutmeg (optional)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
- In a saucepan, gently warm the cream, milk, garlic, salt, pepper, thyme, and nutmeg. Do not boil.
- Arrange one-third of the potato slices in the baking dish.
- Sprinkle with one-third of the ham and one-third of the cheese.
- Pour over a little of the warm cream mixture.
- Repeat the layers twice more, finishing with the remaining cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 20–30 minutes, until the potatoes are tender and the top is golden brown.
- Let the gratin rest for 10–15 minutes before serving so it sets.
Serving Suggestions
Serve with:
- A crisp green salad
- Steamed green beans or asparagus
- Roasted vegetables
- Crusty bread
Tips
- Slice the potatoes evenly (about ⅛ inch/3 mm thick) for even cooking.
- For extra flavor, add caramelized onions between the layers.
- You can prepare the gratin a day ahead, refrigerate it, and reheat before serving.
- Leftovers keep well in the refrigerator for 3–4 days and can be reheated in the oven or microwave.
Enjoy this rich, comforting dish as a main course or a hearty side.
