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Potato Gratin with Ham and Emmental

Recipe by Chef Michel Dumas

A creamy gratin of tender potatoes, flavored with ham cubes, an egg‑cream sauce and generously topped with melted Emmental. Perfect for a comforting French‑style dinner.

MediumFrenchServes 3

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Source Video
1h 5m
Prep
1h 7m
Cook
16m
Cleanup
2h 28m
Total

Cost Breakdown

Total cost:$12.00
Per serving:$4.00

Critical Success Points

  • 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

Safety Warnings

  • Handle boiling water carefully to avoid burns.
  • Use kitchen gloves or mitts when handling the hot dish.
  • Do not leave the oven unattended during the gratin phase.

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