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One-Pan Ham and Potato Gratin

one-pan ham and potato gratin - featured image

A comforting and easy one-pan dish combining leftover ham, thinly sliced potatoes, and a creamy cheesy sauce baked to golden perfection. Perfect for family dinners and using up holiday ham.

Ingredients

Scale
  • 3 pounds russet potatoes (about 1.4 kg), thinly sliced (1/8 inch)
  • 2 cups cooked ham, diced (300g)
  • 2 cups heavy cream (480ml)
  • 3 cloves garlic, minced
  • 2 cups Gruyère cheese, shredded (200g)
  • ½ cup Parmesan cheese, grated (50g)
  • 2 tablespoons butter (30g), melted and for dotting
  • 1 tablespoon fresh thyme, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter, coating every corner.
  2. Slice potatoes into thin, even rounds about 1/8 inch thick using a mandoline or sharp knife. Rinse slices in cold water to remove excess starch, then pat dry.
  3. In a large bowl, combine heavy cream, minced garlic, chopped thyme, salt (start with 1 teaspoon), and freshly ground black pepper (about ½ teaspoon). Stir well.
  4. Layer the gratin by arranging a layer of potato slices in the baking dish, slightly overlapping. Sprinkle with one-third of the diced ham and a handful of shredded Gruyère. Pour a few spoonfuls of the cream mixture over the layer. Repeat two more times, ending with a layer of potatoes topped with remaining Gruyère and Parmesan cheese. Dot the top with small pieces of butter.
  5. Cover the dish tightly with aluminum foil and bake for 45 minutes to steam and cook potatoes through.
  6. Remove foil and bake uncovered for another 15-20 minutes until the top is golden brown and bubbly. Optionally broil for 2-3 minutes for a crispier crust, watching closely to avoid burning.
  7. Let the gratin rest for about 10 minutes before slicing and serving.

Notes

Rinse and dry potato slices to prevent gluey texture. Use fresh garlic for best flavor. Tent with foil to keep moisture and prevent over-browning. Adjust salt carefully due to salty ham. For extra cheesy top, add more Gruyère or Parmesan before baking uncovered. Can substitute Swiss or Emmental cheese for Gruyère. Use low-sodium ham to reduce saltiness.

Nutrition

Keywords: ham and potato gratin, one-pan dinner, leftover ham recipe, creamy potato bake, cheesy gratin, easy family dinner