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Cheesy goodness, juicy ham, and a creamy bechamel sauce help to make this gratin tasty, but Klondike potatoes make it really special.
Cheesy Ham ‘n Potato Gratin is the perfect side dish for any special holiday. Tender potatoes, juicy ham, and creamy cheese get baked into layers in this casserole.
Disclosure: This post is sponsored by Klondike Potatoes, but all thoughts and opinions are my own.
Klondike potatoes asked me to develop a recipe for their recipe contest. Even though contests make me a nervous Nelly, I was happy to do it, because I’m already a loyal fan of Klondike Potatoes. I buy them at my local Meijer grocery store, and there is quite a selection there.
This gratin is made extra delicious by using red potatoes. Having thin skin and delicious unblemished flesh, the potatoes are perfect for this recipe. Gruyere is my cheese of choice, but feel free to substitute Swiss, Brie or Havarti. When it comes to recipes, I always use what I have on hand, but truthfully, Gruyere is one of my favorite cheeses!
Klondike Brands® potatoes grow several exclusive potato varieties, including my personal favorite, purple. They also have varieties with beautiful thin skins and creamy yellow flesh.
Johnny’s Fine Foods Seasonings has many spice offerings, and I received a free sample from them to use in my cheesy ham ‘n potato gratin recipe.
To save some money on the ingredients for this recipe, click here to print a coupon for Klondike Rose Potatoes. You can find a Klondike retailer in your area by visiting this website. Find a Johnny’s Fine Foods Seasonings retailer by clicking here.
Please let me know what you think of this creamy, cheesy, ham ‘n potato gratin recipe.
Total Servings 8
A delicious casserole with tender potatoes, juicy ham, and a creamy, cheesy bechamel sauce.
10 minPrep (inc. refrigeration & rest time)
45 minCook Time
55 minTotal Time
Ingredients
- 1 1/2 lbs ham, sliced into thin disks
- 4 lbs Klondike Rose potatoes
- 3 cloves garlic, minced
- 2 large shallots, minced
- 1 tsp Johnny’s Seasoned Salt
- 1/2 tsp dried sage
- Fresh black pepper
- 1 stick of butter
- 1/3 C flour
- 4 C milk
- 10 oz Gruyere, shredded (reserve 2 oz for topping)
Instructions
- Preheat oven to 350 degrees.
- Boil potatoes, skin on, until just tender but not too soft, about 10 minutes.
- Drain and allow to cool, then slice into 1/2″ disks.
- In a large skillet, melt butter and sauté garlic and shallots until translucent.
- Add the flour,salt and sage, and stir.
- Slowly whisk in the milk to thicken. Cook on medium low for 5 minutes to cook out the flour taste.
- Add 8 oz Gruyere and stir until blended and creamy.
- Ladle a bit of bechamel sauce in the bottom of a 9×11 casserole pan.
- Add a layer of potatoes, then ham, and then sauce.
- Repeat until pan is full.
- Ladle any extra sauce over the top.
- Sprinkle the top with reserved cheese and a dusting of fresh pepper and a pinch of seasoned salt.
- Bake at 350 degrees for 25-30 minutes or until bubbly, lightly browned and potatoes are soft.
- Allow to sit for at least 5-10 minutes, then slice and serve.
More cheesy potato recipes you should make:
Creamy Cauliflower Potato Leek Soup
The giveaway that was originally published in this post has ended, and the entry form has been removed.
