Or Ham and Potato Au Gratin ~ FLAVOR!
HAM & POTATO AU GRATIN ~
good FLAVOR 😀
There are a lot of French ways how to make au gratin potatoes (aka potatoes au gratin, or pommes de terre gratinées), many of them involving thinly sliced potatoes, butter, and cream. But a gratin doesn’t have to be a potato dish. “Au gratin” is the French term for topping a dish with butter, bread crumbs, or cheese (or a mix of some or all three) and baking or broiling it until the topping is browned and crisp. This one is a favorite….
4 large potatoes, peeled and sliced very thin
1 to 2 cups chopped ham
1 small or 1/2 large diced onion
3 cloves roasted garlic, smashed into paste (or minced fresh garlic)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
2 tbsp butter
3 tbsp flour
2 cups milk
1/4 lb grated cheese, like cheddar or favorite blend
Optional ➼ sprinkles of ⇙
Preheat oven to 375° f
Heat olive oil in saucepan and sauté the onion and garlic until carmelized…it does make a difference. Set aside in a small bowl.
Melt the butter in same saucepan on medium heat. Add the flour and stir constantly with a whisk for about 1-2 mins to cook flour (this is a ‘roux’).
Slowly whisk in the milk to make basic white sauce (which is called ‘béchamel’). Add the salt & black pepper. Continue mixing until bubbly and thickened.
Turn heat to low and whisk in the grated cheese, stirring until the cheese is completely melted (this is mornay sauce, which is béchamel with cheese)
then turn off the heat.
In a greased casserole (or cast iron skillet) spread a little sauce on bottom to prevent sticking, layer 1/3 of sliced potatoes & with 1/2 the ham, 1/2 the onions. Drizzle on 1/3 of the mornay sauce.
Make another layer with 1/3 of the sliced potatoes, the remaining onion mixture and ham. Drizzle on 1/3 of the mornay sauce.
Top with the remaining potato, mornay sauce & extra shredded cheese.
Bake covered for 1 hour.
Remove the cover and bake for another 15 min.
Allow the casserole to rest before serving.
Shout out to our local dairy…
Danzeisen Dairy is a local, family run dairy farm with over 50 years in Phoenix, Arizona. Our dairy is the first local, Phoenix dairy to offer glass bottles to grocers within the Arizona market – direct and fresh from a local dairy farm
I usually use russet but all I had was small golds. “Make it work”.
Yes…I have multiple mandolins 🌞
#potaoesaugratin with #leftover #ham.
I’m use to it looking lighter BUT I used gold potatoes, carmelized onions, roasted garlic, etc…
Tastes delicious ♡