Ham and Gruyere Potato Gratin

Total Time
1hr 45mins
Prep 20 mins
Cook 1 hr 25 mins

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.

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.


Most Helpful

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.

breezermom May 25, 2009

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.

I'mPat December 08, 2010

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!

pammyowl November 12, 2012

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