Potato Gratin with Ham and Emmental

Ingredients

• 5 pcs Firm‑texture potatoes (Medium, cooked with skin)
• 200 g Cooked ham (Cut into small dice)
• 2 pcs Eggs (Fresh)
• 200 ml Fresh cream 35% (At room temperature)
• 200 g Emmental cheese (Coarsely grated, plus extra for the top)
• 2 tbsp Olive oil (To grease the dish and drizzle the layers)
• 2 g Salt (About ½ teaspoon)
• to taste Ground black pepper

Instructions

1. Cooking the potatoes

   Place the whole potatoes in a pot of cold water, bring to a boil and cook for 30 minutes until tender but still firm.

   Time: PT30M

2. Cooling and peeling

   Drain the potatoes, let them warm for 10 minutes, then peel while keeping the flesh intact.

   Time: PT15M

3. Slicing the potatoes

   Cut the potatoes into rounds about 3 mm thick, stacking them on the cutting board.

   Time: PT10M

4. Preparing the ham

   Cut the cooked ham into small dice about 1 cm.

   Time: PT5M

5. Egg‑cream mixture

   In a bowl, whisk the eggs with the crème fraîche, add salt and pepper, then fold in half of the grated cheese.

   Time: PT5M

6. Preheating the oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

7. Assembling the gratin

   Brush the gratin dish with olive oil. Lay a first layer of potato rounds, drizzle lightly with oil, season with salt and pepper, add some ham dice, then pour part of the egg‑cream mixture. Repeat layers, ending with a layer of potatoes covered with the remaining mixture. Generously sprinkle the top with the remaining cheese.

   Time: PT10M

8. First bake

   Place the dish in the oven and bake for 12 minutes.

   Time: PT12M

   Temperature: 180°C

9. Adding cheese and final bake

   Briefly remove the dish, sprinkle an additional layer of grated Emmental on top, then return to the oven for 20 minutes until the gratin is nicely golden and bubbling.

   Time: PT20M

   Temperature: 180°C

10. Rest and serving

    Allow the gratin to rest for 15 minutes at room temperature, then cut with a hot knife and serve.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Firm‑texture potatoes: Sweet potatoes (for a sweet version)
• Instead of Cooked ham: Smoked turkey, Crispy bacon
• Instead of Eggs: Organic chicken eggs
• Instead of Fresh cream 35%: Liquid cream 30%
• Instead of Emmental cheese: Gruyère, Comté
• Instead of Olive oil: Melted butter

Equipment Needed

• Large pot
• Colander
• Vegetable peeler
• Chef's knife
• Cutting board
• Cheese grater
• Mixing bowl
• Whisk or fork
• Gratin dish (ceramic or glass)
• Kitchen brush (optional)
• Silicone spatula (optional)
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Cooking the potatoes until tender without overcooking
• Gentle peeling to keep slices intact
• Smooth egg‑cream mixture without bubbles
• Layering in balanced layers
• Final bake until perfect golden color

Chef Tips from the Video

• Use Yukon Gold potatoes for a creamy texture.
• Add a pinch of grated nutmeg to the egg‑cream mixture for a subtle aromatic note.
• Lightly brush the dish at each layer to prevent the potatoes from sticking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: The uncooked gratin freezes well; wrap and freeze for 2 months, bake directly from frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the assembly the night before, cover with plastic wrap and refrigerate; bake the same day.
• The egg‑cream mixture can be prepared 24 h in advance and kept refrigerated.