Ham And Gruyere Potato Gratin Recipes

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ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE



Endive Gratin with Ham and Gruyere Cheese image

Provided by Amy Finley

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

8 endives, intact but cored
4 tablespoons butter
8 slices low-sodium ham
2 tablespoons all-purpose flour
2 cups whole milk
Freshly cracked black pepper, for seasoning
1/8 teaspoon freshly grated nutmeg
8 ounces Gruyere cheese, grated

Steps:

  • Special Equipment: Steaming basket
  • Serving Suggestion: French baguette, sliced
  • Preheat oven to 350 to 375 degrees F.
  • In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
  • In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
  • In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
  • Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

HAM AND POTATOES AU GRATIN



Ham and Potatoes Au Gratin image

This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon finely chopped onion
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
Dash white pepper
Minced fresh parsley

Steps:

  • In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

Nutrition Facts : Calories 872 calories, Fat 59g fat (37g saturated fat), Cholesterol 204mg cholesterol, Sodium 2526mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

HAM, CHEDDAR, AND POTATO GRATIN



Ham, Cheddar, and Potato Gratin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
  • In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
  • Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

HAM AND GRUYERE POTATO GRATIN



Ham and Gruyere Potato Gratin image

Comes from Cooking Light -- July 2007 issue, however I've modified it slightly. Swiss can be substituted however it will not be quite as rich. To obtain uniformly thin potato slices use a food processor or a mandoline.

Provided by Galley Wench

Categories     Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 cups milk (low fat recommended)
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons butter
1/2 cup finely chopped onion
1 1/4 cups shredded gruyere cheese, divided
2 lbs yukon gold potatoes, cut into 1/8 inch thick slices
cooking spray
4 ounces ham, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 4 ingredients, stirring with a whisk, set aside.
  • Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 3/4 cup cheese, stirring until smooth.
  • Arrange half of potatoes in a 11 x 7 inch baking dish coasted with cooking spray.Pour 1/2 of sauce over potaotes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
  • Cover with foil coated with cooking spray.
  • Bake a 350 degrees for 40 minutes.
  • Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
  • Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 257.7, Fat 10.2, SaturatedFat 5.8, Cholesterol 39.1, Sodium 540.7, Carbohydrate 28.9, Fiber 2.3, Sugar 1.5, Protein 13.2

HAM, ARTICHOKE, AND POTATO GRATIN



Ham, Artichoke, and Potato Gratin image

Provided by Bruce Aidells

Categories     Cheese     Dairy     Potato     Vegetable     Appetizer     Breakfast     Brunch     Side     Dinner     Lunch     Buffet     Casserole/Gratin     Meat     Ham     Artichoke     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield 10 to 12 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
Coarse kosher salt
3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
1 1/2 pounds 1/8-inch-thick ham slices
2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons all purpose flour
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
  • Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
  • Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE



Root Vegetable Gratin With Ham and Gruyere image

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups skim milk
2 garlic cloves, crushed
1 bay leaf
1 pinch ground nutmeg
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1/4 lb turkey ham, chopped
1 cup gruyere cheese, shredded
1/2 cup plain breadcrumbs
salt
fresh ground black pepper
nonstick cooking spray

Steps:

  • Preheat the oven to 350°F
  • In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
  • Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
  • Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
  • Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 303.5, Fat 7.7, SaturatedFat 4, Cholesterol 35.9, Sodium 432.4, Carbohydrate 40.9, Fiber 4.2, Sugar 3, Protein 17.9

HAM 'N' POTATO AU GRATIN



Ham 'n' Potato Au Gratin image

The comforting flavor of ham and potatoes can't be beat. This is a nice recipe to share at covered-dish dinners-it's a meal in itself.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped green onions
1/4 cup chopped green pepper
2 tablespoons butter, divided
3 cups diced peeled potatoes, cooked
1 pound fully cooked ham, cubed
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon pepper
3/4 cup whole milk
1 cup shredded cheddar cheese

Steps:

  • In a skillet, saute onions and green pepper in 1 tablespoon butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into an ungreased 11x7-in. baking dish., In a saucepan, melt remaining butter. Stir in flour and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 1 minute. Stir in cheese just until melted. Pour over potato mixture. Cover and bake at 350° for 30 minutes or until bubbly.

Nutrition Facts : Calories 287 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 891mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

Provided by Celeste

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  • Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  • Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g

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HAM AND GRUYERE POTATO GRATIN (COOKINGLIGHT) | ELKE'Z RECIPEZ
2014-05-16 Pour half of sauce over potatoes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 c cheese. Cover with foil coated with cooking spray. Bake at 350 for 40 min. Uncover and bake an additional 45 min or until potatoes are tender and the cheese is golden brown. Remove from oven; let stand 5 min …
From elkezrecipes.wordpress.com


GRUYERE POTATO GRATIN RECIPE | MYRECIPES
Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling.
From myrecipes.com


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