Looking for a stunning side dish to bring to a holiday or celebration, may I highly suggest this recipe for Ham and Gruyere Scalloped Potatoes?!
Thin sliced potatoes layered in a rich and creamy sauce is never a bad thing.
Especially when wanting to splurge for a special occasion, cheesy potatoes are always a hit!
How to make Ham and Gruyere Scalloped Potatoes
First start by thinly slicing 4 Russet potatoes.
I used my mandolin to get even 1/8 inch slices.
Personally, I love the tater skins on… but feel free to peel them if you prefer.
Then set a skillet over medium heat.
And add some olive oil and a diced onion.
Add some kosher salt, pepper, and lots of freshly minced garlic next.
Oh, and a pound of diced ham.
This is just deli ham from the store, but if you have leftover diced ham that will be perfect.
Cook this mixture for a few minutes in the skillet, then set aside for later.
I did everything in my 12 inch cast iron skillet to make this a one pan side dish.
A little olive oil to coat the skillet, or casserole dish, will make your life easier at clean up time 😉
Then start layering the potatoes, kosher salt and pepper, slices of gruyere cheese, and a little of the ham and onion mixture.
Just keep those layers going in that order until you are all out of ingredients.
Pour enough heavy cream in the skillet or casserole dish to barely cover the potatoes, about 1 to 1 1/2 cups.
Then place in a 350 degree oven for about 1 1/2 hours total.
Sprinkle some cheddar cheese over top during the last 15 minutes of cooking.
A decadent and delicious side dish recipe to feed a crowd… Ham and Gruyere Scalloped Potatoes are always a hit!
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Ham and Gruyere Scalloped Potatoes
Ham and Gruyere Scalloped Potatoes is a rich and cheesy side dish recipe worthy of any holiday celebration and these really feed a crowd!
- 2 tablespoons olive oil
- 1 onion diced
- 4 to 6 cloves garlic minced
- 1 pound diced ham (I used deli ham or you could use leftover baked ham)
- kosher salt, pepper
- 4 Russet potatoes very thinly sliced (I used my mandolin to get 1/8 inch slices)
- 1 pound sliced gruyere cheese
- 1 to 1 1/2 cups heavy cream
- 1 to 2 cups shredded cheddar cheese
Set a skillet over medium heat (I used a 12 inch cast iron skillet and baked the scalloped potatoes in the same skillet). Add a tablespoon of the olive oil and the diced onion. Cook 3 to 4 minutes, stirring a few times.
Add the minced garlic, diced ham, kosher salt, and pepper and cook 2 to 3 more minutes. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet and brush evenly over the skillet (or a casserole dish) and up the sides to prevent sticking.
Place a layer of the thinly sliced potatoes in the skillet, kosher salt and pepper, a layer of cheese slices, and the onions and ham. Repeat the layers a few times.
Carefully pour the heavy cream over the potatoes, use just enough to barely cover the potatoes.
Set the oven to 350 degrees and cook the potatoes 1 hour and 15 minutes to 1 and a half hours. Sprinkle the shredded cheddar cheese over top during the last 15 to 20 minutes of cooking.
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