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Lunch / Dinner

Ham & Potato Gratin with Herbed-Cream Sauce

Everyone loves cheesy, creamy, scalloped potatoes. But when you add layers of ham, a prosciutto and kale filling, and turn them into the main meal — you might never eat the classic side dish version again.

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Test Kitchen Tip

So it blends and melts quickly and easily, let the Boursin cheese come to room temperature before whisking it into the heavy cream.


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.


To prevent curdling, and to help thicken the casserole, toss the cheese with a little flour.


The slicing blade on a food processor makes quick and easy work for uniform-sized potatoes.

Nutritional Facts

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