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Ham and potato gratin recipe


Ham and potato gratin recipe


I made this for the family last night and we scraped together the empty baking dish!

Hello dear friends! Today I am happy to share with you a recipe that is particularly close to my heart:

Ham and Potato Gratin. This dish has its roots in French cuisine and adds a comforting touch and tons

of cheesy goodness to any table. It’s the kind of food that encourages everyone to stay a little longer,


share stories, and create lasting memories together.Whether you want to wow your guests or simply

want to give your family a cozy and filling dinner, this recipe is sure to please.

I love serving this ham and potato gratin with a light, crisp green salad or some steamed green beans

to provide a fresh contrast to the rich, creamy main course. And for an even cozier meal, you can also

add some warm, crusty bread to the mix. It’s perfect for soaking up all that delicious sauce.


Ham and potato gratin recipe



2 pounds potatoes, peeled and thinly sliced ​​

1 1/2 cups cooked ham, diced

1 small onion, finely chopped

3 tablespoons butter


3 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/ 4 teaspoons pepper

1/4 teaspoon paprika


1 cup grated sharp cheddar cheese

1/2 cup grated Parmesan cheese

Ham and potato gratin recipe new york times recipes

Preheat the oven to 175°C. Lightly grease a 2-quart saucepan.

Place half of the potato slices on the plate, top with half of the ham and half of the onion. Repeat with

remaining potatoes, ham and onions.

Melt butter in a medium saucepan over medium heat.Add the flour to form a roux and cook for about

a minute.

Gradually add the milk and cook over low heat until thickened, stirring frequently. Season with salt,

pepper and paprika.


Remove from heat, stir in cheddar cheese until melted and pour over potato mixture.

Cover with aluminum foil and bake for 60 minutes.Uncover, sprinkle with Parmesan cheese and bake

until golden brown, another 20 to 30 minutes.

Allow to cool slightly before serving to avoid burns.

Variations and Tips:

Add a pinch of cayenne pepper or a few drops of hot sauce to the cheese sauce for a spicy touch.

For a vegetarian option, replace the ham with sautéed mushrooms and spinach.

This dish reheats well, so leftovers are just as delicious as the first serving.Experiment with different

cheeses like Gruyere or Monterey Jack for varied flavors.

Thinly sliced ​​potatoes cook more evenly. For best results, use a mandoline slicer, but be careful!

This ham and potato gratin is more than just a recipe; It’s a gateway to warmth, laughter and comfort

at your table. May this fill your home with joy and your heart with joy.Enjoy every bite, everyone!

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