There are some dishes you just never question. Potato gratin with turkey ham is one of them: an absolute, timeless classic that effortlessly wins everyone over at the table. No need to defend it — it speaks for itself.
Ingredients :
- Potatoes — Choose a waxy variety — Charlotte, Nicola, or Amandine. They hold up during cooking without turning into mash between the layers. Avoid floury varieties like Bintje for this type of dish, as they break apart.
- Turkey ham — Plain or slightly smoked, according to your preference. Smoked ham adds a bit more character to the sauce. Cut it into thick strips rather than thin slices — this gives it some bite and keeps the layers distinct.
- Grated Emmental — Emmental remains the safe choice: it melts well, browns without excessive grease, and forms a beautiful crust. If you want more flavor, mix in some grated Comté. Avoid ready-made ‘pizza cheese’ blends — they melt poorly and make the dish rubbery.
- Butter, flour, milk — The base béchamel. 40g butter, 40g flour, 50cl whole milk. Whole milk matters — the sauce will be significantly rounder and creamier than with semi-skimmed.
