Creamy Ham and Potato Gratin

• 3 cups thinly sliced potatoes
• 1 1/2 cups diced cooked ham
• 2 cups shredded cheddar cheese
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Butter a 9x13 inch baking dish.
3. 3 Layer a third of the potatoes in the dish, followed by half of the ham and a third of the cheddar cheese.
4. 4 Repeat layers once more, ending with potatoes.
5. 5 Whisk together heavy cream, chicken broth, garlic, salt, black pepper, and paprika in a bowl.
6. 6 Pour the cream mixture over the potato layers.
7. 7 Top with remaining cheddar and Parmesan cheese.
8. 8 Dot with butter and sprinkle breadcrumbs over the top if using.
9. 9 Cover with foil and bake for 45 minutes.
10. 10 Remove foil and bake for an additional 15 minutes until golden and bubbly.
11. 11 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mandoline slicer (optional)

Variations

• Add caramelized onions for extra sweetness.
• Include cooked bacon for a smokier flavor.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute Gruyère or Swiss cheese for cheddar for a different taste.

Pairings

• Sparkling water or a crisp white wine.
• A loaf of crusty bread.

Nutrition

Tips

• Use a mandoline for evenly sliced potatoes.
• Feel free to use a mix of cheeses for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 45 minutes, then uncovered for another 15 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with roasted vegetables for a hearty meal.

FAQ