Ingredients You’ll Need
- 4 medium potatoes (Yukon Gold or Russet work best)
- 2 cups cooked ham, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole milk for extra creaminess)
- 1 cup heavy cream (optional but highly recommended)
- 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
- ½ cup shredded Gruyère or Swiss cheese (adds depth)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard (enhances flavor)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika (for a subtle smokiness)
- ½ cup breadcrumbs (preferably panko for extra crunch)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil or melted butter (to mix with the topping)
- Fresh parsley, chopped (for garnish)
Step-by-Step Method
Step 1: Prep the Potatoes
- Peel the potatoes and slice them thinly (about ⅛ inch thick). Using a mandoline ensures even slices that cook at the same rate.
- Place the slices in a bowl of cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Step 2: Make the Creamy Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in the flour to create a smooth roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in the milk and cream, stirring constantly until smooth and thickened.
- Add the garlic, Dijon mustard, paprika, salt, and pepper.
- Stir in the cheddar and Gruyère cheeses until melted and creamy. Remove from heat.
Step 3: Assemble the Layers
- Grease a baking dish with butter or oil.
- Place a layer of sliced potatoes at the bottom.
- Scatter some diced ham over the potatoes.
- Pour a ladle of the cheese sauce over the layer.
- Repeat the process until all ingredients are used, finishing with sauce on top.
Step 4: Prepare the Crispy Parmesan Topping
- In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil (or melted butter).
- Sprinkle this mixture evenly over the top of the gratin. This ensures a golden, crunchy finish.
Step 5: Bake the Gratin
- Preheat the oven to 375°F (190°C).
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake uncovered for another 20–25 minutes, until the potatoes are tender and the topping is golden brown and crisp.
Step 6: Rest and Serve
- Let the gratin rest for 10 minutes before serving. This allows the layers to set and makes it easier to cut.
- Garnish with chopped parsley for a fresh finish.
Tips and Variations
- Cheese Options: Try Monterey Jack for a milder flavor, or add a touch of blue cheese for richness.
- Make Ahead: Assemble the gratin a day in advance, refrigerate it, and bake when ready.
- Lighter Version: Use half-and-half instead of cream, or swap the roux for cornstarch slurry.
- Vegetarian Twist: Skip the ham and add sautéed mushrooms or spinach for a meat-free version.
- Extra Flavor Boost: Add caramelized onions between the potato layers for sweetness.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze before baking; thaw overnight before cooking.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
Serving Suggestions
Ham and Potato Au Gratin pairs beautifully with:
- A crisp green salad with vinaigrette.
- Steamed vegetables like green beans or broccoli.
- A glass of dry white wine or sparkling water with lemon.
✨ Final Thoughts: This Ham and Potato Au Gratin with Crispy Parmesan Topping is a dish that blends comfort and elegance. The creamy interior contrasts with the crunchy topping, while the ham adds a savory heartiness. Perfect for any occasion, it’s bound to become a household favorite.
Would you like me to also create a shortened recipe card version (just ingredients + quick steps) that you can easily print or save for the kitchen?
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