This recipe adapts the classic French Gratin Dauphinois (potatoes baked in cream) by adding savory layers of ham and cheese, transforming it into the hearty, comforting dish known as Gratin de Pommes de Terre au Jambon. It’s a simple, elegant meal where thinly sliced potatoes slowly absorb a rich, garlic-infused cream, resulting in a tender interior and a glorious, golden crust.
The Essential Ingredients
This list provides everything needed to create a rich, cheesy, and satisfying potato gratin with ham.
For the Potatoes and Ham:
- Potatoes: 2.5 pounds (about 5-6 medium) Russet or Yukon Gold potatoes, peeled and sliced thinly (about $1/8$ inch thick).
- Ham: 8 ounces cooked ham, diced or cubed (e.g., Black Forest ham or a good quality deli ham).
- Cheese (for the top): 1 cup grated Gruyère cheese or Comté cheese (for authenticity and the best melt). A sharp cheddar can be substituted.
For the Cream Base (The Creamy Sauce):
- Heavy Cream: 2 cups (full-fat is essential for texture and richness).
- Milk: 1 cup whole milk.
- Garlic: 2 large cloves, minced or crushed.
- Nutmeg: 1$1/4$ teaspoon freshly grated nutmeg (a key spice in French gratin).2
- Salt: 1 teaspoon (or to taste).
- Black Pepper: $1/2$ teaspoon freshly ground.
Timing: Slow Baking for a Tender Finish
The long, slow bake allows the potatoes to become perfectly tender and absorb the cream fully, preventing a watery result.
| Phase | Time Estimate | Notes |
| Preparation Time | 20 minutes | Slicing potatoes thinly and preparing the cream base. |
| Bake Time | 60–75 minutes | The slow bake is crucial for softening the potatoes. |
| Resting Time | 10 minutes | Essential for the cream to set before serving. |
| Total Time | Approx. 1 hour 45 minutes | Mostly passive cooking time. |
Step-by-Step Instructions
1. Prepare the Cream and Aromatics
Preheat your oven to $375^\circ F$ ($190^\circ C$). Lightly rub a $9 \times 13$-inch baking dish with the cut side of a garlic clove or a small pat of butter. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, nutmeg, salt, and pepper. Heat gently over medium heat until the mixture is warm and just beginning to simmer around the edges (do not boil). Remove from heat.
2. Slice the Potatoes
Peel the potatoes and slice them very thinly, about $1/8$ inch thick. A mandoline slicer works best for uniformity, but a sharp knife is fine. Do not rinse the potatoes after slicing, as the starch is needed to help thicken the cream.
3. Layer the Gratin
Arrange an even layer of potato slices in the prepared baking dish. Scatter half of the diced ham over the potato layer. Pour about $1/3$ of the warm cream mixture over the layer. Repeat the process: a second layer of potatoes, the remaining ham, and another $1/3$ of the cream mixture. Finish with a final layer of potatoes. Pour the remaining cream mixture evenly over the top, making sure the top layer is saturated.
4. Add the Cheese Topping
Sprinkle the $1$ cup of grated Gruyère (or substitute) evenly over the top layer of potatoes.
5. Bake to Perfection
Cover the baking dish tightly with aluminum foil. Bake for 40 minutes. This initial steaming helps the potatoes soften evenly. Remove the foil and continue baking for another 20–35 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is golden brown and bubbly.
6. Rest and Serve
Remove the gratin from the oven and let it rest for 10 minutes before slicing and serving. This resting period allows the cream to set and prevents the gratin from becoming runny.3
💡 Expert Tips for the Perfect Gratin
- Mandoline Advantage: Use a mandoline slicer if possible. Uniformly sliced potatoes are the secret to a perfectly cooked gratin where every slice is equally tender.
- Don’t Rinse: The natural starch released from the sliced potatoes is what helps the cream thicken into a beautiful sauce.4 Rinsing the potatoes can lead to a watery gratin.
- The Nutmeg Factor: Do not skip the nutmeg. It is the signature French touch that elevates the cream base from simple dairy to elegant flavor.
🍽️ Serving Suggestions
This hearty gratin is rich enough to be a main course or a luxurious side dish:
- Main Dish: Serve with a simple green salad dressed with a light vinaigrette to cut through the richness.
- Side Dish: Pair with roasted chicken, pork tenderloin, or a simple grilled steak.
❓ FAQs
Q: Can I prepare this gratin ahead of time?
A: You can assemble the gratin (layers, ham, and cream) up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, add about 15 minutes to the initial covered baking time to account for the cold temperature. Wait to add the final cheese topping until just before the second, uncovered bake.
Q: Why did my gratin turn out watery?
A: This usually happens if the potatoes were rinsed, or if the cream base was rushed during the baking process. The potatoes need enough time to cook fully and absorb the liquid. If you slice your potatoes thicker than $1/8$ inch, you may need to increase the overall baking time.
Q: Can I freeze leftovers?
A: While you can freeze potato gratins, the cream-based sauce often separates and the potatoes can become mushy upon thawing and reheating. It is best to enjoy this dish fresh. If you must freeze, be prepared for a change in texture.
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