How to make rosemary and ham scalloped potatoes

Print this recipe
Potatoes are delicious, but they sometimes feel sort of frumpy and old-fashioned. Not these potatoes! Scalloped potatoes are elegant — the wafer-thin slices suffused with flavor, the delicate layers reminiscent of pastry. Yet, impressive as they are, scalloped potatoes are easy to prepare, and this version, which includes Gruyere and ham, is substantial enough to serve as a main course.
Some gratin recipes begin with a bechamel — a stove-top sauce made from flour, butter and cheese — but I’ve found that the potatoes have ample starch to hold the dish together as long as you use a wide, shallow baking dish. There’s a French potato dish, gratin dauphinois, that adds a subtle garlic flavor by rubbing the baking dish with garlic, and I’ve added that technique here for a hint of garlic flavor.
Rosemary and Ham Scalloped Potatoes
15 minutes
1 hour
1 hour, 15 minutes
4 tablespoons (55 g) butter, cut into small pieces
1 clove garlic, peeled and sliced in half
4 large potatoes (I like Yukon gold)
1½ teaspoons (11 g) sea salt
¾ teaspoon (1.5 g) black pepper
1½ tablespoons (1.5 g) fresh rosemary, finely chopped
1½ cups (150 g) shredded Gruyere
½ pound (225 g) diced ham
1 cup (240 ml) half and half
Heat oven to 350 degrees Fahrenheit (177 degrees Celsius). Rub ½ tablespoon of the butter over the sides and bottom of a 9-by-13-inch (33-by-23 cm) baking dish, coating thoroughly. Follow with the garlic halves, running the cut side over the entire surface of the dish.
Peel and slice the potatoes as thinly as possible. Spread about one-third of the slices over the bottom of the prepared baking dish, overlapping edges slightly, like fish scales.
Sprinkle potato layer with ½ teaspoon salt, ¼ teaspoon black pepper, ½ tablespoon rosemary, ½ cup cheese and one-third of the ham (about ½ cup).
Repeat two more times, creating three even layers. Pour in half and half. It should come up almost to the top, but not cover the final layer. If it doesn't, you can add another tablespoon or two.
Bake for 1 hour. Rest for 10 to 15 minutes before serving.
Pro tip: This gratin is lovely with almost any cheese. Try replacing the Gruyere with cheddar, Parmesan, or Gouda.
Print this recipe

This recipe brings together humble ingredients that all work together for a masterful dish that anyone can appreciate.
January 31   ·  
This is a classic 'dump and bake' casserole can be tossed in the oven with minimal prep work and is hearty enough to feed the whole family.
January 30   ·  
Perfect breakfast potatoes should be piping hot, tender inside and crisp and crunchy on the edges. If you start with whole, raw potatoes, that means about an hour of prep, which is way too long to wait for breakfast...
January 27   ·  
January 15   ·  
This simple casserole has all the comfort of your tried-and-true favorites while allowing you to control the poultry portions and the level of heat you want to bring to the table.
January 24   ·  
If you're looking for an easy and delicious twist on a great pasta dinner, look no further than this stunning recipe.
January 20   ·