Description
Ham and Cheese Potato Gratin
Ingredients:
4 large potatoes, thinly sliced
200g cooked ham, diced
1 1/2 cups shredded Gruyère or mozzarella cheese
1 cup heavy cream
1/2 cup milk
2 cloves garlic, minced
2 tbsp butter
1 tsp fresh thyme leaves (optional)
Salt and black pepper to taste
1/4 cup grated parmesan cheese (for topping)
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Instructions:
1. Preheat Oven:
Preheat your oven to 190°C (375°F). Grease a baking dish with butter.
2. Prepare the Sauce:
In a saucepan, heat the heavy cream, milk, minced garlic, salt, and black pepper over low heat. Stir occasionally and let it warm up (do not boil).
3. Assemble the Gratin:
Layer one-third of the potato slices on the bottom of the prepared baking dish. Sprinkle with one-third of the diced ham and shredded cheese.
Repeat the layers two more times, ending with a layer of cheese on top.
4. Pour the Sauce:
Evenly pour the warm cream mixture over the layered potatoes, ensuring it soaks through the layers.
5. Add Parmesan and Bake:
Sprinkle grated parmesan cheese over the top. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden and bubbly.
6. Garnish and Serve:
Let the gratin cool slightly before serving. Garnish with fresh thyme leaves, if desired. Enjoy!
Step-by-Step Guide
Follow these detailed instructions for a perfect gratin. First, use a mandoline or sharp knife to slice potatoes uniformly, about 1/8-inch thick, to ensure even cooking. While preheating the oven, grease your 9×13 inch baking dish thoroughly with the butter. For the sauce, gently warm the cream, milk, and garlic until steaming but not simmering; this infuses the flavor without curdling. When layering, slightly overlap the potato slices in neat rows for structure. Press down gently on each completed layer before adding the next to eliminate air pockets. After pouring the sauce, gently shake the dish to help it settle. The initial covered bake steams the potatoes tender, while the final uncovered bake creates the signature crispy, golden crust.
Serving Suggestions
This rich and comforting gratin is a versatile side dish. Serve it as the centerpiece of a cozy family dinner alongside a simple green salad with a tangy vinaigrette to cut through the richness. It pairs wonderfully with roasted chicken, pork chops, or a juicy steak. For a holiday brunch, serve it next to scrambled eggs and roasted asparagus. Leftovers reheat beautifully in the oven or air fryer for a crispy top.
How-to Summary
To make Ham and Cheese Potato Gratin: Slice potatoes thinly. Warm cream, milk, and garlic for the sauce. In a buttered dish, create three layers each of potatoes, diced ham, and shredded cheese. Pour the warm sauce over top, sprinkle with parmesan, and bake covered for 40 minutes at 190°C (375°F). Uncover and bake 20 more minutes until golden. Rest briefly, garnish, and serve.
Frequently Asked Questions
Can I prepare this gratin ahead of time? Yes, you can assemble it completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time since you’ll be starting from cold.
What are the best potato varieties to use? Starchy potatoes like Russets or Yukon Golds are ideal. Russets yield a fluffier texture, while Yukon Golds hold their shape slightly better and are naturally buttery.
Can I use a different cheese? Absolutely. While Gruyère is classic, a combination of sharp cheddar and mozzarella works well. For a stronger flavor, try incorporating some fontina or Comté.
Why is my gratin still watery? This is often due to undercooked potatoes or not using starchy potatoes. Ensure your slices are thin and bake until a knife slides easily into the center. Let it rest for 15 minutes after baking to allow the sauce to thicken.
Can I make it without meat? Definitely. Omit the ham for a classic potato gratin. You can add layers of sautéed mushrooms, spinach, or leeks for a vegetarian version.
Common Mistakes to Avoid
- Uneven Potato Slices: Thick slices won’t cook through, leading to a crunchy, underdone gratin. Use a mandoline for consistency.
- Boiling the Cream Sauce: Boiling can cause the cream to separate or curdle. Warm it gently.
- Skipping the Resting Time: Serving immediately results in a soupy dish. Letting it rest allows the liquid to be fully absorbed.
- Not Seasoning Each Layer: Lightly season the potato layers with salt and pepper as you assemble for balanced flavor throughout.
- Using Pre-shredded Cheese: These often contain anti-caking agents that can prevent smooth melting. Shred your own cheese from a block.
Conclusion
This Ham and Cheese Potato Gratin is the epitome of hearty, satisfying comfort food. By following the detailed steps and avoiding common pitfalls, you can create a stunning dish with layers of tender potato, savory ham, and melted cheese in a creamy sauce. It’s a reliable recipe that’s perfect for both weeknight dinners and special occasions, guaranteed to earn a permanent place in your culinary repertoire. Enjoy the delicious results of your effort.