Cheesy Ham and Potato Gratin

Cheesy Ham and Potato Gratin


3 people made this

About this recipe: Use a speciality sliced ham to give this straightforward and comforting bake of waxy potatoes and Gruyère cheese the best flavour. Layer the prepared ingredients, then sit back and relax while it cooks. Serve with a green salad. Delicious!

Jan Cutler

Serves: 4 

  • 800g waxy potatoes, peeled and thinly sliced
  • 300g full-fat fromage frais or crème fraîche
  • 150ml semi-skimmed milk
  • 2 garlic cloves, thinly sliced
  • 175g thickly sliced lean ham, cut into small dice
  • 100g Gruyère or Emmental cheese, grated

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 190°C (170°C fan oven), gas 5. Cook the sliced potatoes in a pan of boiling water for 2-3 minutes or until just tender, then drain thoroughly. Mix the fromage frais or crème fraîche with the milk.
  2. Layer the potatoes over the base of a greased, shallow ovenproof dish. Scatter with a little of the garlic and diced ham, then season lightly. Arrange another layer of potatoes on top, followed by more ham, garlic and seasoning. Continue layering in this way, finishing with a layer of potatoes.
  3. Pour over the milk mixture. Scatter the cheese evenly over the top. Cook in the oven for 30 minutes or until golden and bubbling.


For diced ham, use bought crispy cooked bacon or cooked and flaked smoked haddock. * For Gruyère cheese, use a well-flavoured goat's cheese or mature Cheddar cheese. * For a vegetarian dish replace the ham with grated or diced cheese or cooked mushrooms. Try using one type of diced cheese inside and a different one grated on top, such as diced Stilton and grated Cheddar.

Cooking tip

You can use any odd-shaped pieces of leftover cooked ham or gammon in this dish.

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