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Gruyère Ham Potato Gratin
Rachel Kim

Gruyère Ham Potato Gratin

Nutty Gruyère and diced ham turn scalloped potatoes into a complete supper. Thyme seasons the cream without flecks of fresh garnish, and the ham stays in thin layers rather than clumps. Equal potato slices are the only fussy part, because one thick center slice can hold up the pan.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 pounds Yukon Gold potatoes sliced 1/8 inch thick
  • 12 ounces cooked ham diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded Gruyère divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Melt butter, add flour for 1 minute, then whisk in milk, thyme, salt and pepper until thickened.
  2. Remove from heat and stir in 2 1/2 cups Gruyère.
  3. Layer one-third potatoes, half the ham and one-third sauce. Repeat, then finish with remaining potatoes and sauce.
  4. Cover tightly and bake for 55 minutes. Uncover, add remaining Gruyère and bake 15 to 20 minutes more until tender and browned.
  5. Rest 15 minutes before cutting.