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Meat, South and mountains

Potato gratin with Bayonne ham and sheep’s cheese

This potato gratin with Bayonne ham and sheep's cheese serves 4 in 70 minutes, rated easy, for €3.50 per serving. The key is cutting the potatoes into thin, even slices and placing the ham on top as the last layer so it turns crispy in the oven.

Off to the Basque country with a potato gratin with Bayonne ham and sheep's cheese.

Potato gratin with Bayonne ham and sheep’s cheese
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.50
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin brings together three Basque country staples, Bayonne ham, sheep's cheese and tender potatoes, all baked in a cream sauce flavored with garlic and nutmeg. The ham on top dries slightly as it bakes and turns pleasantly crispy, a nice contrast against the soft potatoes underneath, so every bite has two different textures.

It's a cold weather dish, perfect for a Sunday with the family or a weeknight when you want a full meal without much thinking. Kids usually go for the soft potatoes and melted cheese, and you can easily lift the ham off a plate for a picky eater at the table.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 2 cloves
  • Green salad 1

Butcher

  • Bayonne ham 8 slices

Dairy

  • Basque sheep's cheese 150 g
  • Heavy cream 25 cl
  • Milk 25 cl

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and cut them into thin slices.

    A mandoline gives you nice even slices.

  2. Mix the cream, milk, crushed garlic, nutmeg and pepper.

    Go easy on the salt, the ham and cheese are already salty.

  3. In a baking dish, layer the potatoes, strips of cheese and pieces of ham, pouring the cream mixture over as you go.

    Finish with a layer of potatoes and cheese on top.

  4. Bake at 180°C until the top is golden and the potatoes are tender. 55 min

    Cover with foil if it browns too quickly.

  5. Let it rest for ten minutes and serve with a green salad. 10 min

    The gratin holds together better and won't burn your tongue.

Our tips to get it right

  • Let the gratin rest for ten minutes before serving, the layers hold together better and you get clean slices.
  • Pick a firm variety like Yukon Gold or a similar waxy potato, it holds its shape instead of turning mushy.
  • Taste the cream and milk mixture before adding salt, the ham and sheep's cheese already bring plenty of it.

The variations

  • Swap the Bayonne ham for regular cooked ham if you want a milder, less salty version.
  • For a vegetarian version, skip the ham and add softened onions between the potato layers instead.
  • To save time, slice the potatoes thinner and bake covered longer before uncovering for the last ten minutes.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • A few walnuts to finish

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze particularly well since the cream can separate once thawed. Reheat it in the oven rather than the microwave so the top gets crispy again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it covered in the fridge. Take it out a bit before baking so it cooks evenly.

Do you need to precook the potatoes before assembling the gratin?

No, if you slice them thin enough, they cook directly in the cream during the 55 minutes in the oven. A mandoline helps get even slices that cook at the same rate.

Can you use a different cheese instead of sheep's cheese?

Yes, grated Comté or Gruyère work well if you don't have sheep's cheese on hand. The flavor will be a bit less distinct, but the gratin will still be rich and satisfying.

How do you keep the top from burning before the potatoes are done?

Cover the dish with foil for part of the baking time if the top browns too fast. Remove the foil for the last ten minutes so the ham and cheese can crisp up.

How long does it take to make a potato gratin with Bayonne ham and sheep's cheese?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a potato gratin with Bayonne ham and sheep's cheese?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato gratin with Bayonne ham and sheep's cheese cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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