Ham And Gruyere Potato Gratin Recipes

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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
Calories 872 calories
Fat59g fat (37g saturated fat)
Cholesterol204mg cholesterol
Sodium2526mg sodium
Carbohydrate53g carbohydrate (11g sugars
Fiber3g fiber)
Protein35g protein.

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.

POTATO GRATIN WITH MUSHROOMS AND GRUYèRE



Potato Gratin with Mushrooms and Gruyère image

Provided by Diane Rossen Worthington

Categories     Cheese     Mushroom     Potato     Side     Bake     Sauté     Christmas     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Fall     Winter     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

Steps:

  • Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.
  • Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

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.

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2020-03-02  · Drain the potatoes and place half in a buttered dish. Heat the cream and milk on the stove top or microwave until just warm. Cover the potatoes with 1/2 cup cream mixture, a half cup of the cheddar cheese and one cup of the Gruyere cheese and sprinkle with salt, pepper and nutmeg. Then add the rest of the potatoes …

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