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Scalloped Potatoes au Gratin with Gruyere and Ham Layers

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A comforting and creamy scalloped potatoes au gratin recipe layered with smoky ham and nutty Gruyere cheese, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 to 1 ½ cups diced ham (150–225 g), preferably smoked
  • 2 cups shredded Gruyere cheese (200 g)
  • 2 cups heavy cream (480 ml)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter (42 g)
  • 3 tablespoons all-purpose flour (24 g)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme (optional)
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish to prevent sticking.
  2. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes to form a roux.
  3. Slowly add 2 cups heavy cream to the roux while whisking vigorously to avoid lumps. Cook and stir until sauce thickens and coats the back of a spoon, about 5 minutes.
  4. Add minced garlic, a pinch of nutmeg, salt, and freshly ground black pepper to taste. Remove from heat and stir in half of the shredded Gruyere cheese until melted and smooth.
  5. Layer the potatoes and ham in the prepared dish: arrange a single layer of potatoes, sprinkle diced ham, add a light sprinkle of fresh thyme if using, pour a few spoonfuls of cream sauce, and scatter some shredded Gruyere. Repeat layers until all ingredients are used, finishing with a layer of Gruyere on top.
  6. Cover the dish with aluminum foil and bake for 50 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly and potatoes are fork-tender.
  8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and for easier slicing.

Notes

Use a mandoline slicer or very sharp knife for even potato slices to ensure uniform cooking. Cover with foil while baking to steam potatoes and prevent drying. Let the dish rest before serving for better sauce consistency. Freshly shredded Gruyere melts better than pre-shredded. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut cream and vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere cheese, ham, creamy potatoes, comfort food, easy dinner, cheesy potatoes

Find it online: https://elvafood.com/scalloped-potatoes-au-gratin-recipe-easy-homemade-gruyere-ham-layers/