1cupGruyere cheeseshredded off the block (may also use cheddar)
2 ½poundsgold potatoespeeled and thinly sliced (*See note.)
1cupcooked hamdiced
1teaspoonfresh thyme sprigoptional
Instructions
In a small saucepan over low heat, combine the heavy cream, butter, garlic, salt, and pepper. Heat just until the butter melts. Don’t let the cream begin to bubble; otherwise, it will thicken.
1 ½ cups heavy cream, 2 tablespoons unsalted butter, 3 to 4 garlic cloves, Salt and pepper
Preheat the oven to 350°F, and grease an 11x7-inch baking dish. Mix both cheeses together in a bowl.
1 ½ cups mozzarella cheese, 1 cup Gruyere cheese
Layer ⅓ of the sliced potatoes into the baking dish, followed by ⅓ of the cream mixture. Sprinkle ¾ cup of the cheese (mixture of both), ½ cup of diced ham, and ½ teaspoon of thyme over the potatoes and cream. Repeat for the second and third layer, but don’t add any cheese or thyme to the third layer.
2 ½ pounds gold potatoes, 1 cup cooked ham, 1 teaspoon fresh thyme sprig
Cover tightly with foil, and bake for 1 hour or until the potatoes are soft and cooked through. After an hour, uncover, add the remaining cheese, and bake for another 10-15 minutes until the cheese is bubbly and browned.
Allow the potatoes to set for 10 minutes before serving.
See post tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of potatoes au gratin. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*We used a mandolin to slice the potatoes to ¼-inch thick. A knife may also be used.*Russets are a great substitute for gold potatoes.