You'll love the flavor of this simple gratin. Gruyère is an aged Swiss cheese with a firm texture and sweet, slightly nutty flavor. If you can’t find Gruyère, Comté, Appenzeller, and Emmenthaler are in the same cheese family and good substitutes. This dish is easy to make-ahead. Simply prep the unbaked gratin up to two days ahead and store in the refrigerator. When you're ready to server, bake as directed.
1 (16-oz.) pkg. potato gnocchi
6 tablespoons unsalted butter, divided
1 pound ham steak, cut into 1⁄2-inch pieces
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces shredded Gruyère cheese (about 1 cup)
1/2 cup grated Parmesan cheese, divided
1 cup thawed frozen green peas
How to Make It
Preheat oven to 400°F. Cook potato gnocchi according to package directions; drain and transfer to a large bowl.
Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean.
Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps.
Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi; stir in thawed frozen green peas.
Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm.