Ingredients
Main Ingredients
- 2 lbs russet potatoes, thinly sliced Russet potatoes hold their shape well.
- 2 cups cooked ham, diced
- 4 tbsp butter For the sauce.
- 1/4 cup flour To thicken the sauce.
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups Gruyere, shredded Can substitute with cheddar or mozzarella.
- 1/2 cup Parmesan, grated
Seasonings
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg (optional) Adds a warm flavor.
- 1 tsp thyme (optional) For garnish.
Method
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about a minute.
- Slowly add the milk and cream, stirring constantly until the mixture thickens.
- Stir in the Gruyere cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
Layering
- Begin layering: place 1/3 of the sliced potatoes in the dish, followed by 1/3 of the diced ham and 1/3 of the cheese sauce.
- Repeat this process two more times, finishing with the sauce on top.
Baking
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
- Let it sit for 10 minutes before serving.
- Garnish with thyme if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 16gSodium: 800mgFiber: 3gSugar: 2g
Notes
For storing leftovers, let the dish cool completely, then cover tightly. Can keep in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven for the best texture.
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