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    You are in: Home / Recipes / Ham and Gruyere Potato Gratin Recipe
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    Ham and Gruyere Potato Gratin

    Ham and Gruyere Potato Gratin. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    20 mins

    1 hr 25 mins

    Galley Wench's Note:

    Comes from Cooking Light -- July 2007 issue, however I've modified it slightly. Swiss can be substituted however it will not be quite as rich. To obtain uniformly thin potato slices use a food processor or a mandoline.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine first 4 ingredients, stirring with a whisk, set aside.
    3. 3
      Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 3/4 cup cheese, stirring until smooth.
    4. 4
      Arrange half of potatoes in a 11 x 7 inch baking dish coasted with cooking spray.Pour 1/2 of sauce over potaotes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
    5. 5
      Cover with foil coated with cooking spray.
    6. 6
      Bake a 350 degrees for 40 minutes.
    7. 7
      Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
    8. 8
      Remove from oven; let stand 5 minutes before serving.

    Ratings & Reviews:

    • on May 25, 2009


      I used yukon gold potatoes sliced extremely thin for this recipe, and they turned out just right. I wanted to use the gruyere cheese, but just couldn't spend that much. So I substituted Swiss. I used the minced onions, and I wish that I had added some garlic as well. The cheesey sauce kept the potatoes nice and moist. I used a little more ham than indicated, but I don't think it changed the taste of the dish very much. I made this for ZWT5.

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    • on December 09, 2010


      Scaled this back for 6 serves which served 4 with 1 serve left over (will be interesting to see how well it freezes). My biggest problem was that the sauce would not thicken so ended up adding another 2 tablespoon of flour (1 at a time - but added the hot milk to the flour, smoothed out and then added back to the main mix, did this again to get a mix that was thick like a custard mix . When tasting the dish that raw flour came through so sorry but would cook as per a basic whtie sauce though saute onions and then continue but follow my own ratio of 1 tablespoon of flour to 1 cup of milk but then I usually use about 11/2 to 1 tablespoon of butter for this mix, but as is was well like heated up milk even after boiling for about 6 minutes. For dietary reasons I did have to sub spring onions for the regular onions (which only took a minute to fry off) and well had to fry up some bacon for the ham as my ham disappeared (gone south down someones tummy I would say). Thank you Galley Wench, made for Wnt To The Market.

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    • on November 12, 2012


      Wasn't crazy about this but it wasn't bad, the sauce was just not as creamy I I would have liked. Perhaps because I used swiss instead of gruyere (which is 30.00 a lb. here!) . The flavor was good, but next time I will double the sauce. Thanks for posting!

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    Nutritional Facts for Ham and Gruyere Potato Gratin

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 257.7
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.8 g
    Cholesterol 39.1 mg
    Sodium 540.7 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 2.3 g
    Sugars 1.4 g
    Protein 13.1 g

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