Are you craving a dish that's both comforting and elegant? Look no further than this creamy potato au gratin with ham! This recipe takes the classic potato gratin and elevates it with savory ham, creating a delicious and satisfying meal perfect for a weeknight dinner or a special occasion. It's surprisingly easy to make, even for beginner cooks, and the results are incredibly rewarding. Get ready to impress your family and friends with this simple yet stunning dish!
Ingredients:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
- 1/2 lb thinly sliced ham, cut into 1-inch pieces
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded Gruyere cheese (or a blend of Gruyere and Swiss)
- 1/2 cup grated Parmesan cheese
Instructions:
Get Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Potatoes:
- Soak the thinly sliced potatoes in cold water for at least 15 minutes. This helps remove excess starch and prevents them from becoming gummy. Drain well before proceeding.
Make the Cheese Sauce:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux).
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens slightly.
- Reduce the heat to low and stir in the salt, pepper, and nutmeg. Simmer for 5 minutes, stirring occasionally, until the sauce is smooth and creamy.
Assemble and Bake:
- In the prepared baking dish, layer half of the potatoes, overlapping slightly. Sprinkle half of the ham pieces over the potatoes.
- Pour half of the cheese sauce over the ham. Repeat the layers with the remaining potatoes, ham, and cheese sauce.
- Sprinkle the Gruyere and Parmesan cheese evenly over the top.
- Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top browns too quickly, cover loosely with foil.
Rest and Serve:
- Let the potato au gratin rest for 10-15 minutes before serving. This allows the sauce to set and makes it easier to serve.
Tips for the Best Potato Au Gratin:
- Use a mandoline slicer: For perfectly even potato slices, a mandoline slicer is highly recommended. This ensures even cooking and a beautiful presentation.
- Don't overcrowd the pan: Make sure you don't pack the potatoes too tightly in the baking dish. This allows for better air circulation and prevents soggy potatoes.
- Adjust seasonings to your taste: Feel free to adjust the amount of salt, pepper, and nutmeg to your liking.
- Add other vegetables: For added flavor and nutrients, consider adding sautéed mushrooms, onions, or garlic to the layers.
Variations:
- Bacon instead of ham: Use crispy bacon pieces for a smoky variation.
- Different cheese: Experiment with other cheeses like Fontina, cheddar, or even a blend of your favorites.
- Add herbs: Fresh thyme or rosemary would complement the potatoes and ham beautifully.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 30-35g
This creamy potato au gratin with ham is a delicious and satisfying dish that's perfect for any occasion. Enjoy this easy recipe and the wonderful homemade cooking experience!