Recipe courtesy of Tori Ritchie

Ham, Cheddar and Potato Gratin

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  • Level: Easy
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1 1/2 cups chicken broth

1/2 cup heavy (double) cream

3 cloves garlic

5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage

1 center-cut ham steak, about 1 1/4 pounds, or 1 1/4 pounds good quality baked ham, cut into slices about 1/2-inch thick

4 large baking potatoes, about 3 pounds total weight, peeled and thinly sliced

1/2 pound sharp cheddar cheese, finely shredded

Ground pepper


  1. Preheat an oven to 375 degrees. Butter a shallow 3 quart baking dish. In a small saucepan, combine the broth, cream, garlic, and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes. Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 of the shredded cheese. Repeat the layers of potatoes, diced ham, and shredded cheese. Top with the remaining potatoes and the remaining cheese. Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.