La Madeleine Ham and Potato Gratin


  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1 clove garlic, minced
  • 2 tsp salt
  • 2-1/2 lbs red potatoes, sliced 1/8-inch thick
  • 3/4 lbs ham, diced into 3/4-inch' cubes
  • 1 1/2 cups Gruyere cheese, grated
  • Ground pepper, to taste


Combine the cream, half-and-half, garlic, salt and pepper in a large saucepan. Add the sliced potatoes and stir well to completely coat them with the cream mixture. Bring to a simmer and cook for 25 minutes or until the potatoes are tender.

Gently stir in the diced ham. Do not let the potatoes boil. When the potatoes are tender, adjust the seasonings and pour into a 10 x 8-inch baking dish. Sprinkle with the cheese and bake in the center of a preheated 425° F oven until golden on top and the potatoes are completely tender, about 20 minutes.

Makes 4

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