Ham and Gruyère Potato Gratin

  • JeanetteRyan Posted: 04/10/09
    Worthy of a Special Occasion

    I think I would like better with Cheddar cheese and it would be a lot less expensive.

  • Darian Posted: 06/26/10
    Worthy of a Special Occasion

    My four-year-old daughter insists she doesn't like potatoes, but asks for seconds and even thirds of this dish, discreetly referred to as simply "gratin" in our house. It's so satisfying, I usually serve it as the main course, rather than a side dish.

  • Roger1952 Posted: 10/20/10
    Worthy of a Special Occasion

    Very watery, but tasty. Followed to the letter (used Swiss Chs) thought it should be a more creamy texture.

  • socorro411 Posted: 04/18/12
    Worthy of a Special Occasion

    Good but sauce was thin. Need to remember it takes almost 1 1/2 hours to bake.

  • jackie2830 Posted: 02/22/13
    Worthy of a Special Occasion

    Very good, but then I used half and half instead of 1% milk in mine. Also, I used Cheddar, hubby doesn't care for Gruyere. I make scalloped potatoes with ham frequently and this was the first time I made the white sauce. Usually I just put all the ingredients in layering the potatoes, ham, & onions, and sprinkling flour over each layer & add dabs of butter then add the half and half - I don't put cheese in mine. I know my method is not very low fat but it's deliciously creamy. This recipe tasted pretty close.


More From Cooking Light