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Ham & Potato Gratin with Herbed-Cream Sauce

Ham & Potato Gratin with Herbed-Cream Sauce

This cheesy, creamy, scalloped potatoes added with layers of ham, prosciutto and kale filling will turn this into a main meal 
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: cheesy potatoes, Ham, Herbed-Cream Sauce, Potato Gratin, potatoes side dish, scalloped potatoes
Servings: 8
Calories: 525kcal


  • 9 x 13-Inch Ceramic Baking Dish
  • 3-Quart Saute Pan
  • 3-Quart Saucepan
  • 11" Better Wire Whisk
  • Measuring Cups/Spoons Set
  • 4-Piece Glass Liquid Measuring Cups
  • Vegetable Peeler Set
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • 14-Cup Food Processor



  • 1 tbsp Extra-virgin olive oil
  • 1 pkg Prosciutto, sliced into strips (3 oz.)
  • 3 cups Chopped fresh kale
  • 1 tbsp Minced fresh garlic
  • 2 cups Heavy cream
  • 1 pkg Garlic & Fine Herbs Boursin cheese (5.2 oz.), softened


  • 2 cups Shredded provolone cheese
  • ¼ cup Grated Parmesan
  • 1 tbsp All-purpose flour
  • 3 lb Russet potatoes, peeled and thinly sliced
  • 1 lb Ham steak, shredded


  • Preheat oven to 425°. Coat a 9×13-inch baking dish with nonstick spray.
  • Heat oil in a sauté pan over medium. Add prosciutto; cook until crisp. Stir in kale and garlic; cook until kale softens, about 5 minutes, then remove from heat.
  • Heat cream in a saucepan over medium until simmering. Whisk in Boursin until melted.
  • Toss together provolone, Parmesan, and flour.
  • Pour ½ cup cream mixture into bottom of prepared baking dish. Arrange one layer of potatoes on top, overlapping like shingles, then top with ham, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add another layer of potatoes, top with kale mixture, and ¾ cup provolone mixture. Pour ½ cup cream mixture over provolone mixture, add last layer of potatoes, top with remaining provolone mixture, then pour remaining cream mixture over top.
  • Coat a piece of foil with nonstick spray and tightly cover baking dish. Bake casserole 30 minutes; remove foil and continue baking until potatoes are fork-tender and top is brown, 25–30 minutes more. Let casserole rest 20 minutes before serving.



Nutrition Facts

1 servings per container

  • Amount Per ServingCalories525
  • % Daily Value *
  • Total Fat 43g 67%
    • Saturated Fat 26g 130%
  • Cholesterol 159mg 53%
  • Sodium 1383mg 58%
  • Total Carbohydrate 8g 3%
    • Dietary Fiber 1g 4%
  • Protein 25g 50%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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