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
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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.
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Add the minced garlic, diced ham, kosher salt, and pepper and cook 2 to 3 more minutes. Remove from the skillet and set aside.
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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.
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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.
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Carefully pour the heavy cream over the potatoes, use just enough to barely cover the potatoes.
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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.