This cheesy potato and ham gratin is the ultimate comfort food — creamy, crispy on top, and packed with flavor! It’s the perfect way to use leftover ham and serve up something irresistibly delicious.
📝 Ingredients:
6 medium Yukon Gold or Russet potatoes, thinly sliced
2 cups diced cooked ham
2 cups shredded Gruyère or mozzarella cheese (or a mix)
1 cup grated Parmesan cheese
2 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
🍳 Instructions:
- Preheat oven:
Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray. - Make the béchamel sauce:
In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sauté until soft (about 3–4 minutes). Stir in the flour and cook for 1 minute, whisking constantly. Slowly whisk in the milk and cream. Continue whisking until the sauce thickens (about 5–7 minutes). Season with salt and pepper. - Assemble the gratin:
In the greased baking dish, layer half of the sliced potatoes. Sprinkle half of the ham and half of the shredded cheese. Pour half of the sauce over the top. Repeat with the remaining potatoes, ham, and sauce. Top with remaining shredded cheese and Parmesan. - Bake:
Cover with foil and bake for 40 minutes. Then remove the foil and bake uncovered for another 25–30 minutes, or until golden and bubbly on top. - Rest & serve:
Let it rest for 10 minutes before serving. Garnish with chopped parsley if desired.
💡 Tips:
You can replace ham with cooked bacon or cooked chicken for variation.
Add a pinch of nutmeg or mustard powder to the sauce for extra depth.
Make it ahead: Assemble in the morning and refrigerate. Bake when ready to serve.