Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
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  • 5 star values: 1

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.

Jaime Harder
Recipe by Cooking Light July 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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 1/2 cup cheese, stirring until smooth.

  • 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.

  • 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.

Nutrition Facts

226 calories; calories from fat 29%; fat 7.2g; saturated fat 4g; mono fat 2.3g; poly fat 0.4g; protein 12.7g; carbohydrates 26.9g; fiber 1.6g; cholesterol 29mg; iron 1.4mg; sodium 455mg; calcium 242mg.
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