Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings

We prefer the richness of Gruyère for this gratin, but you can also substitute any type of Swiss cheese. Try a mandoline or the slicing blade of a food processor to create uniformly thin potato slices. You can use a skewer to check the tenderness of the potatoes as the gratin bakes.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients, stirring with a whisk; set aside.

Step 3

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 1/2 cup cheese, stirring until smooth.

Step 4

Arrange half of potatoes in an 11 x 7-inch baking dish coated with cooking spray. Pour half of sauce over potatoes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.

Step 5

Cover with foil coated with cooking spray. Bake at 350° for 40 minutes. Uncover and bake an additional 45 minutes or until potatoes are tender and the cheese is golden brown. Remove from oven; let stand 5 minutes before serving.

Ratings & Reviews

daneanp's Review

September 21, 2014
I took this to a small dinner party and it seemed to be a hit. I used 1/4 cup of flour to make the sauce thicker as other had noted it seemed watery. I think that was about right. I did add about 1/2 cup of shredded cheddar to the top for the last 45 minutes of baking time and it really seemed to add a nice touch of flavor. I would make this again and add a clove of minced garlic to the onion for a little more flavorful sauce.

jackie2830's Review

February 22, 2013
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.

socorro411's Review

April 18, 2012
Good but sauce was thin. Need to remember it takes almost 1 1/2 hours to bake.

Roger1952's Review

October 20, 2010
Very watery, but tasty. Followed to the letter (used Swiss Chs) thought it should be a more creamy texture.

Darian's Review

June 26, 2010
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.

JeanetteRyan's Review

April 10, 2009
I think I would like better with Cheddar cheese and it would be a lot less expensive.