Description
A delicious and creamy lasagna made with layers of thinly sliced potatoes, diced ham, and a rich béchamel sauce, topped with melted cheese.
Ingredients
Scale
- 5 medium potatoes, thinly sliced
- 2 cups diced cooked ham
- 2 cups shredded mozzarella cheese
- 1 cup shredded Gruyère or cheddar cheese
- 2 tbsp chopped parsley (for garnish)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- ½ tsp nutmeg
- Salt and black pepper to taste
Instructions
- In a saucepan, melt butter over medium heat.
- Add flour and whisk for 1 minute until slightly golden.
- Gradually pour in the warm milk, whisking constantly to avoid lumps.
- Add cream, mustard, nutmeg, salt, and pepper.
- Simmer until thick and smooth (about 6–8 minutes). Remove from heat and set aside.
- Preheat oven to 190°C (375°F).
- Lightly grease a 9×9-inch baking dish.
- Spread a thin layer of sauce at the bottom.
- Add a layer of potato slices, slightly overlapping.
- Top with diced ham, some cheese, and a ladle of sauce.
- Repeat layers (potatoes → ham → cheese → sauce) until all ingredients are used, finishing with sauce and cheese on top.
- Cover the dish with foil and bake for 45 minutes.
- Remove foil and bake another 20–25 minutes until golden and bubbling.
- Let rest for 10–15 minutes before slicing to allow the layers to set.
Notes
- Using a mandoline ensures even potato slices for better cooking.
- Smoked or honey-glazed ham adds extra flavor to the dish.
- Letting the lasagna rest before slicing helps maintain the layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg