💡 Recipe At A Glance
- •The Dish: An ultra-creamy potato casserole packed with savory ham, fresh green onions, and a rich sour cream sauce.
- •Time-Saver: Quick and easy to throw together—perfect for a fuss-free weeknight family dinner.
- •How It’s Made: The potatoes steam perfectly in your Thermomix® Varoma® before baking to cheesy perfection in the oven.
Creamy Potato Gratin with Ham & Green Onions – Quick, Easy, and Irresistibly Delicious!
This creamy potato gratin with savory ham and fresh green onions isn’t just heavenly delicious—it’s also ridiculously quick and easy to make.
It’s a comforting, hearty dinner that your whole family will absolutely love.
In this simple recipe with clear step-by-step instructions, I’ll show you just how effortlessly it all comes together so you can whip up this cozy Thermomix® potato casserole in no time!
Why You’ll Love This Recipe:
- A timeless classic that’s always a total crowd-pleaser.
- Super cozy and perfect for a comforting weeknight dinner.
- An easy, delicious side dish for chicken, steak, or fish.
- Completely foolproof—anyone can pull this off!
- Super versatile and easy to customize with your favorite add-ins.
- Hearty, rich, and oh-so-satisfying.
- A total family favorite that adults and kids alike will love.
My Best Tips for Success
Opt for smaller potatoes (like baby potatoes) so they cook up faster. Whatever you do, skip the super starchy baking potatoes—waxy or all-purpose varieties work best here!
Slice your potatoes as evenly as possible (a mandoline works wonders!) so everything bakes at the exact same rate.
Don’t be shy with the seasoning! Generously flavor the sauce with vegetable broth, salt, and pepper to taste.
Scatter the diced ham evenly over the potatoes so you get a little smoky flavor in every single bite.
Top generously with cheese for that golden, bubbly crust. Let’s be honest—you can never have too much cheese! 🙂
Bake on the bottom rack of your oven so the bottom gets nice and crispy while the top browns up beautifully.
Garnish the finished gratin with fresh sliced green onions for a bright pop of color and freshness.
Can I Make This Ahead of Time and Store Leftovers?
Make Ahead: You can prep the potatoes and sauce a day in advance and keep them covered in the fridge. When you’re ready to bake, just layer everything in your baking dish, top with cheese, and pop it in the oven!
Storing Leftovers: This gratin reheats like a dream! Simply warm up individual portions in the oven or microwave until heated through.
Freezing: You can actually freeze this dish before baking it. Wrap it tightly with foil or plastic wrap, and it will keep in the freezer for up to several months. Let it thaw overnight in the fridge, then bake as directed.
Easy Recipe Variations
Vegetarian: Swap out the ham for sautéed veggies or sliced mushrooms.
Vegan: Use plant-based sour cream or crème fraîche alongside your favorite dairy-free shredded cheese.
Mediterranean: Stir chopped sun-dried tomatoes, sliced olives, and dried Italian herbs right into the sauce.
Spicy: Kick up the heat with a pinch of red pepper flakes or cayenne pepper in the sauce.
What to Serve with Potato Gratin
A crisp, fresh side salad cuts through the richness and pairs wonderfully with this cozy, comforting dish.
Simple green veggies—like steamed broccoli or roasted green beans—also make a fantastic, easy side.
Ingredients You’ll Need
- 2.2 lbs (1 kg) baby potatoes (creamer potatoes)
- 1 tsp salt
- 2 cups (500 g) water
For the Creamy Sauce:
- 10.5 oz (300 g) sour cream (full-fat works best)
- 7 oz (200 g) herbed crème fraîche
- ½ cup (100 g) milk
- ¾ cup (200 g) water
- 2 tsp vegetable bouillon paste (or 1 Knorr Vegetable Bouillon Tub)
- 1 tsp salt
- 3 pinches freshly ground black pepper
For Assembly & Toppings:
- 1.5 cups (150 g) shredded cheese (a sharp variety like Cheddar or Gruyère adds amazing flavor!)
- 2.5 oz (75 g) diced ham or bacon bits
- 2 green onions (scallions), thinly sliced
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make This Creamy Potato Gratin
Instructions:
Start by giving your baby potatoes a thorough wash. There’s no need to peel them—leaving the skins on saves so much prep time and adds great texture! But if you prefer yours peeled, feel free to peel them first.
Slice the potatoes into uniform slices by hand or with a mandoline (so they cook evenly) and place them into the Varoma® dish and tray. Quick tip: Place the butterfly whisk in the Varoma® under the potatoes to keep enough steam vents open so the steam can circulate properly.
Next, add 500 g of water to the mixing bowl, sprinkle 1 tsp of salt over the potatoes, set the Varoma® in place, and par-cook for 15 min / Varoma® / Speed 2.
While that cooks, preheat your oven to 400°F / 200°C (conventional).
Once par-cooked, transfer the potatoes to a baking dish and empty out the mixing bowl.
For the sauce, place all the sauce ingredients into the empty mixing bowl and bring to a simmer for 5 min / 212°F (100°C) / Speed 2.
Pour the sauce over the potatoes and give everything a good mix to combine.
Next, scatter the diced ham evenly over the top and finish with a generous sprinkle of shredded cheese.
Bake the potato casserole on the bottom rack of your oven for 45 minutes.
Garnish with sliced green onions and serve warm!
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have fun making this recipe!
If you loved this quick and easy potato gratin, you might also enjoy my delicious ham and noodle casserole! 🙂
Happy cooking,
Christoph
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Potato Gratin with Ham and Green Onions
Click stars to rate now
Zutaten
- 1 kg small potatoes baby or creamer potatoes
- 1 tsp salt
- 500 g water
For the sauce:
- 300 g sour cream
- 200 g herb crème fraîche
- 100 g milk
- 200 g water
- 2 tsp vegetable broth Or 1 packet Knorr Bouillon Pur Vegetable
- 1 tsp salt
- 3 Prisen black pepper
Toppings:
- 150 g shredded cheese preferably sharp or flavorful
- 75 g diced ham
- 2 Stangen green onions
Zubereitung
- 1 kg small potatoesFirst, thoroughly wash the potatoes. There’s no need to peel them, but feel free to peel them if you prefer!
- Slice the potatoes into evenly sized rounds by hand or with a mandoline (so they cook evenly) and place them into the Varoma® dish and tray. Pro tip: Place the butterfly whisk in the Varoma® so enough steam vents stay open and the steam can circulate freely.
- 1 tsp salt, 500 g waterNext, add 500 g of water to the mixing bowl, sprinkle the potatoes with 1 tsp salt, set the Varoma® in place, and pre-cook for 15 min / Varoma® / Speed 2.
- During this time, preheat your oven to 200°C top/bottom heat.
- After pre-cooking, transfer the potatoes into a casserole dish and empty the mixing bowl.
- 300 g sour cream, 200 g herb crème fraîche, 100 g milk, 200 g water, 2 tsp vegetable broth, 1 tsp salt, 3 Prisen black pepperFor the sauce, add all sauce ingredients to the emptied mixing bowl and bring to a boil for 5 min / 100 °C / Speed 2.
- Pour the hot sauce right over the potatoes and toss gently to combine.
- 75 g diced ham, 150 g shredded cheeseScatter the diced ham over the top and finish with a generous layer of shredded cheese.
- Bake the potato casserole on the bottom rack for 45 minutes.
- 2 Stangen green onionsGarnish with fresh green onions and serve warm!
Potato Gratin with Ham and Green Onions
Click stars to rate now
Zutaten
- 1 kg small potatoes baby or creamer potatoes
- 1 tsp salt
- 500 g water
For the sauce:
- 300 g sour cream
- 200 g herb crème fraîche
- 100 g milk
- 200 g water
- 2 tsp vegetable broth Or 1 packet Knorr Bouillon Pur Vegetable
- 1 tsp salt
- 3 Prisen black pepper
Toppings:
- 150 g shredded cheese preferably sharp or flavorful
- 75 g diced ham
- 2 Stangen green onions
Zubereitung
- 1 kg small potatoesFirst, thoroughly wash the potatoes. There's no need to peel them, but feel free to peel them if you prefer!
- Slice the potatoes into evenly sized rounds by hand or with a mandoline (so they cook evenly) and place them into the Varoma® dish and tray. Pro tip: Place the butterfly whisk in the Varoma® so enough steam vents stay open and the steam can circulate freely.
- 1 tsp salt, 500 g waterNext, add 500 g of water to the mixing bowl, sprinkle the potatoes with 1 tsp salt, set the Varoma® in place, and pre-cook for 15 min / Varoma® / Speed 2.
- During this time, preheat your oven to 200°C top/bottom heat.
- After pre-cooking, transfer the potatoes into a casserole dish and empty the mixing bowl.
- 300 g sour cream, 200 g herb crème fraîche, 100 g milk, 200 g water, 2 tsp vegetable broth, 1 tsp salt, 3 Prisen black pepperFor the sauce, add all sauce ingredients to the emptied mixing bowl and bring to a boil for 5 min / 100 °C / Speed 2.
- Pour the hot sauce right over the potatoes and toss gently to combine.
- 75 g diced ham, 150 g shredded cheeseScatter the diced ham over the top and finish with a generous layer of shredded cheese.
- Bake the potato casserole on the bottom rack for 45 minutes.
- 2 Stangen green onionsGarnish with fresh green onions and serve warm!
