The term gratin refers to the method of cooking and serving food in a shallow dish with a browned top, often achieved with cheese, butter, or breadcrumbs. While potatoes are the classic base, gratins are endlessly versatile—root vegetables, greens, or even summer produce like tomatoes and eggplant all work beautifully. This variation, named for my wife Denise, is rich, comforting, and layered with tender potatoes, smoky ham, sweet apples or pears, and plenty of cheese.
INGREDIENTS:
8-10 medium-large potatoes such as Yukon Gold, Yellow Finns, or Russets
3 firm apples or pears
2 cups or more grated cheese (use Swiss such as Gruyère or Jarlsberg, or a medium sharp cheddar)
1/2 lb. smoky ham, very thinly sliced (almost shaved) such as Black Forest
2 1/2–3 cups liquid (cream, milk, stock, or a mixture)
2 tablespoons fresh chopped herbs (thyme, sage, or rosemary work well)
2–3 medium brown onions, sliced into 1/2-inch half-moons and sautéed until soft
Salt and fresh ground black pepper to taste*
1 garlic clove, peeled and halved
Butter or oil, for greasing the dish
METHOD:
Preheat oven to 400°F. Rub a 9×13-inch gratin or casserole dish with the cut side of a garlic clove, then lightly coat with butter or oil.
Spread the sautéed onions evenly across the bottom of the dish.
Using a sharp knife or mandoline, slice the potatoes into uniform slices, 1/8–1/4 inch thick. Peel, core, and thinly slice the apples or pears.
Begin layering:
- Arrange 1–2 layers of overlapping potato slices on the bottom. Season lightly with salt, pepper, and herbs.
- Add a layer of sliced apples or pears, then drizzle a few spoonfuls of liquid over the top.
- Add another layer of potatoes, then scatter in the sliced ham. Moisten with a little more liquid and sprinkle with herbs.
- Continue layering potatoes, cheese, herbs, and liquid, seasoning each layer lightly, until the dish is nearly full (leave about 1/2 inch from the top).
Pour in the remaining liquid until it comes just below the top layer. Press gently with your palm to help the liquid soak through. Top with herbs and, if desired, an extra sprinkle of cheese.
Place the gratin dish on a rimmed baking sheet to catch spills. Bake uncovered in the center of the oven for 45–60 minutes, until golden brown and bubbling, and the potatoes are tender when pierced with a knife.
- Too much liquid? Dab excess with a paper towel at the edges.
- Too dry? Add a splash of hot stock or milk and return to the oven briefly.
Let the gratin rest 5–10 minutes before serving. It can be made ahead and reheated, and pairs beautifully with a crisp salad to balance its richness.
*Note: Ham and cheese both add salt, so season lightly.
YIELD: 8-10 servings
