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Creamy Ham and Potato Gratin
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • 8-inch square baking dish
  • saucepan
  • knife

Ingredients
  

  • 4 medium russet potatoes, thinly sliced
  • 8 ounces diced ham
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease an 8-inch square baking dish.
  • Melt the butter in a saucepan over medium heat. Add the minced garlic and sliced onion, then cook until the onion softens.
  • Stir in the flour and cook for one minute. Slowly whisk in the heavy cream, salt, pepper, and thyme until the sauce thickens slightly.
  • Spread half the sliced potatoes in the baking dish. Scatter half the diced ham over the potatoes and pour half the cream sauce on top.
  • Repeat the layers with the remaining potatoes, ham, and sauce. Sprinkle the shredded cheddar cheese evenly over the top.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the potatoes are tender and the cheese is golden.
  • Let the gratin rest for 10 minutes before cutting into portions.

Notes

Make this the night before and reheat covered portions in a 350-degree oven so the cheese stays smooth. If the sauce seems too thick after baking, add a small splash of milk before serving. Leftovers keep well in the fridge for three days and warm evenly in the microwave without separating.
Course: Side Dish
Cuisine: American
Equipment: 8-inch square baking dish, saucepan, knife