Creamy Ham And Potatoes Au Gratin Recipe

Jennifer Rye of Tasting Table created a recipe that adds a smoky and savory twist to a classic creamy potato gratin by adding bits of ham throughout. 

– 1 tablespoon butter – 1 medium onion, sliced – 2 cloves garlic, crushed – 2 pounds potatoe – 1 cup heavy cream – ⅔ cup milk – 1 ½ teaspoons Dijon mustard – Salt and black pepper, to taste – 6 ounces thick-cut smoked ham, diced – 1 cup grated Gruyère cheese



Preheat the oven to 350 degrees Fahrenheit. A frying pan should be equipped with butter, sliced onions, and garlic, and it should be placed over medium heat. 

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Sauté the onions and garlic for five minutes, or until they have tenderized. Put aside for later. Potatoes should be peeled and sliced very thinly.

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 You should combine the cream, milk, mustard, and salt and pepper in a bowl and whisk them together. Put aside for later. 

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One-fourth of the potatoes should be layered into the bottom of a baking dish of medium size. 

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Finally, finish the dish with a final layer of potatoes and any remaining ham that is sprinkled for garnish. 

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In conclusion, if you are looking for a wine that goes well with this dish, we suggest that you choose a white wine that is chilled and has a medium-bodied structure.

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Spread the cream mixture on top of the cake. Add grated Gruyère cheese on top.

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Take off the aluminum foil during the final twenty minutes of cooking and continue baking until the food is golden brown and crisp. 

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