Dutch Oven Ham and Potato Gratin with Cream and Cheese

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 2 1/2 lb Yukon Gold potatoes, sliced 1/8-inch thick
• 2 tbsp unsalted butter (for the pot)
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, finely grated or minced
• 2 cups heavy cream
• 1 cup whole milk
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 cups diced cooked ham (about 10 oz)
• 1 1/2 cups shredded Gruyère (about 6 oz)
• 1 1/2 cups shredded sharp cheddar (about 6 oz)
• 1/2 cup finely grated Parmesan, divided

Do This

• 1. Heat oven to 375°F (190°C). Butter a 5- to 6-quart Dutch oven.
• 2. Whisk cream, milk, Dijon, salt, pepper, nutmeg, thyme, and garlic.
• 3. Layer 1/3 potatoes + 1/3 onion + 1/3 ham + cheeses; repeat twice.
• 4. Pour cream mixture over; press down gently so potatoes are mostly submerged.
• 5. Cover and bake 60 minutes.
• 6. Uncover, sprinkle remaining Parmesan, and bake 25 minutes more until browned and tender.
• 7. Rest 15 minutes, then slice and serve.

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Why You’ll Love This Recipe

• Big comfort, simple technique: straightforward layering and hands-off baking.
• Great use for leftover ham: turns a small amount into a hearty dinner.
• Dutch-oven friendly: bakes evenly and stays warm on the table.
• Golden, cheesy top: creamy layers underneath with browned edges on top.

Grocery List

• Produce: 2 1/2 lb Yukon Gold potatoes, 1 small yellow onion, 2 garlic cloves, fresh thyme (optional)
• Dairy: unsalted butter, heavy cream, whole milk, Gruyère, sharp cheddar, Parmesan
• Pantry: Dijon mustard, kosher salt, black pepper, ground nutmeg
• Meat: cooked ham (steak, slices, or leftover baked ham)

Full Ingredients

For the gratin

• Unsalted butter: 2 tbsp, softened (for greasing the Dutch oven)
• Yukon Gold potatoes: 2 1/2 lb (about 6 medium), scrubbed and sliced 1/8-inch thick
• Yellow onion: 1 small (about 6 oz), thinly sliced
• Garlic: 2 cloves, finely grated or minced
• Heavy cream: 2 cups
• Whole milk: 1 cup
• Dijon mustard: 2 tsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Fresh thyme leaves: 1 tsp (or 1/2 tsp dried thyme)
• Diced cooked ham: 2 cups (about 10 oz), 1/4- to 1/2-inch dice

Cheese layer and topping

• Gruyère: 1 1/2 cups shredded (about 6 oz)
• Sharp cheddar: 1 1/2 cups shredded (about 6 oz)
• Parmesan: 1/2 cup finely grated, divided (1/3 cup inside layers, 2 tbsp on top)

Optional for serving

• Chopped parsley: 1–2 tbsp
• Whole-grain mustard: for the table

Step-by-Step Instructions

Step 1: Preheat the oven and prep the Dutch oven

Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Generously butter the bottom and sides of a 5- to 6-quart Dutch oven with 2 tbsp unsalted butter.

Tip: If your Dutch oven is enameled, avoid metal utensils when serving to protect the coating.

Step 2: Slice the potatoes and onion evenly

Slice 2 1/2 lb Yukon Gold potatoes into 1/8-inch slices (a mandoline makes this quick and even, but a sharp knife works too). Thinly slice 1 small onion. Keep slices as uniform as possible so the gratin cooks through at the same time.

If you’re working slowly, you can hold potato slices in a bowl of cold water to prevent browning, then drain and pat very dry before layering. (Extra water can thin the sauce.)

Step 3: Mix the creamy seasoning base

In a medium bowl or large measuring cup, whisk together:

2 cups heavy cream, 1 cup whole milk, 2 tsp Dijon mustard, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp nutmeg, 1 tsp fresh thyme (or 1/2 tsp dried), and the 2 cloves grated/minced garlic.

This mixture will look thin at first; it thickens as the potatoes bake and release starch.

Step 4: Build the layers (potatoes, ham, cheese)

Layer the gratin directly in the buttered Dutch oven in three rounds:

1. Spread 1/3 of the potato slices evenly in the bottom (slight overlap is good).
2. Add 1/3 of the onion slices.
3. Scatter 1/3 of the diced ham.
4. Sprinkle on a handful of Gruyère, cheddar, and a pinch of Parmesan (use about 1/3 cup Parmesan total across the inner layers).

Repeat until you have 3 complete layers. Try to end with a neat potato layer on top so it browns evenly.

Step 5: Add the cream mixture and press everything together

Slowly pour the cream mixture over the layered potatoes. Pause once or twice and gently press down with a spatula to help the liquid work into the layers.

The potatoes should look mostly surrounded by liquid. If a few top edges peek out, that’s fine; they’ll brown nicely during the uncovered bake.

Step 6: Bake covered until the potatoes start to turn tender

Cover the Dutch oven with its lid and bake at 375°F (190°C) for 60 minutes. This covered phase gently steams the potatoes and prevents the top from over-browning before the center is cooked.

At the 60-minute mark, carefully remove the lid (watch for steam). The gratin should be bubbling around the edges, and a paring knife should meet only light resistance in the center.

Step 7: Bake uncovered to brown and fully tender, then rest

Sprinkle the remaining Parmesan (about 2 tbsp) evenly over the top. Return the pot to the oven, uncovered, and bake for 25 minutes, or until the top is deeply golden in spots and a knife slides into the center with no resistance.

Remove from the oven and let the gratin rest, uncovered, for 15 minutes. This rest time helps the sauce thicken so the layers slice cleanly.

Spoon or slice into portions and serve warm. If using, finish with chopped parsley.

Pro Tips

• Slice thickness matters: Aim for 1/8-inch. Thicker slices can leave the center undercooked at the stated times.
• Shred your own cheese: Pre-shredded blends often contain anti-caking agents that can make the sauce slightly grainy.
• Salt with care if your ham is salty: If your ham is very salty, reduce kosher salt to 1 1/4 tsp.
• Check doneness the right way: A knife should glide through the center; bubbling edges alone don’t guarantee the middle is tender.
• Prevent curdling: Keep the oven at 375°F (not hotter) and use full-fat dairy for the smoothest texture.

Variations

• Ham and broccoli gratin: Add 2 cups small broccoli florets (briefly blanched 2 minutes and well-drained) between layers.
• Smoky ranch-style: Use smoked cheddar for half the cheddar, and add 1/2 tsp smoked paprika to the cream mixture.
• More allium flavor: Swap the onion for 2 leeks (white and light green parts), thinly sliced and rinsed well.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 20–30 minutes until hot in the center, or microwave individual portions in 60-second bursts.

Make-ahead: You can fully assemble the gratin (unbaked), cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking. Bake covered for 65 minutes (slightly longer since it starts cold), then uncover for 25 minutes.

Freezing: Not ideal (the potatoes can become a bit grainy), but it’s doable. Freeze tightly wrapped portions up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot.

Nutrition (per serving)

Approximate, based on 8 servings: 510 calories, 27 g protein, 36 g fat, 22 g carbohydrates, 2 g fiber, 3 g sugar, 980 mg sodium.