Ham & Potato Au Gratin
Rich & Smoky Holiday Potato Gratin
This creamy, cheesy holiday side dish combines tender russet potatoes, smoky Jones Dairy Farm ham, and rich Gruyère for irresistible comfort. Thin-sliced potatoes are layered with diced ham, butter, and fresh thyme, then baked in cream until golden and bubbling. Perfect for holiday dinners, family gatherings, or brunch, this ham and potato au gratin delivers savory flavor and a satisfying texture that pairs beautifully with turkey, roast beef, or other festive mains.
50 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 lbs. | russet potatoes, peeled and sliced with mandoline |
| 6 oz. | cooked Jones Dairy Farm ham, diced |
| 1 1/4 cup | heavy cream |
| 2 Tbsp. | melted butter |
| 1/2 tsp. | sea salt |
| 8 oz. | gruyere cheese, shredded by hand |
| 3 | sprigs of thyme, leaves removed from stem (about 1 tablespoon), plus more for garnish |
Fresh cracked black pepper to taste |
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Directions
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Preheat oven to 350 degrees F.
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Prep potatoes. Wash, dry, peel, and thinly slice potatoes using a mandoline slicer.
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Prep cream mixture. In a large glass measuring cup, melt butter. Stir in heavy cream and sea salt.
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Layer au gratin. In a generously buttered (or spray with cooking spray) 2.4 qt. baking dish, layer about 1/3 of the sliced potatoes so they are slightly overlapping each other in an even layer, 1/3 of the cream mixture, 1/3 of the diced ham, 1/3 of the thyme, and 1/3 of the shredded cheese. Repeat with the remaining two layers, but don’t add cheese on top layer yet.
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Cover with foil and bake for 60-80 minutes, until potatoes are fork tender. Remove foil, top with remaining shredded cheese, and bake for another 15-20 minutes, until cheese is melted and golden brown. Garnish with thyme and serve with freshly cracked pepper to taste.
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MAKE AHEAD: Follow recipe and bake for 60-80 minutes, without the top layer of cheese on it. Cook until potatoes are fork-tender. Let cool completely, top with remaining cheese and thyme, and cover in aluminum foil in the refrigerator for up to 24 hours. Take out of the fridge about an hour before cooking to come to room temperature. Bake at 350 degrees for about 40-60 minutes, until heated through and the cheese is golden brown.
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Can substitute the ham with Jones Canadian Bacon.
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