Ham and Gruyere Potato Gratin

READY IN: 1hr 45mins
Recipe by Galley Wench

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.

Top Review by breezermom

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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine first 4 ingredients, stirring with a whisk, set aside.
  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. 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. Cover with foil coated with cooking spray.
  6. Bake a 350 degrees for 40 minutes.
  7. Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
  8. Remove from oven; let stand 5 minutes before serving.

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