Ham and Potato Gratin Recipe
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Leftover ham takes this potato gratin from side dish to center stage.
Photo by Johnny Autry
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"101 One-Dish Dinners" by Andrea Chesman does exactly what the title says - shows the reader how to make 101 meals using only one dish.
Cover courtesy Storey Publishing
- 2-1/2 pounds russet or Yukon gold potatoes (about 6 medium-sized), peeled and thinly sliced
- 4 leeks or 2 onions, trimmed and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 thyme sprig
- 2–3 cups milk
- Salt and freshly ground black pepper
- 1–2 cups diced ham
- 1 cup grated Gruyere
- 1. Combine the potatoes, leeks, garlic, and thyme in a medium, heavy-bottomed saucepan. Add enough milk to cover the potatoes. Season generously with salt and pepper. Simmer over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Taste and add more salt and pepper, if desired (unless the ham is exceptionally salty, it will need plenty).
2. Preheat the oven to 350°F.
3. Grease a 2-quart gratin dish with butter. Using a slotted spoon, make a single layer of potatoes and leeks, then a layer using half the ham. Sprinkle a third of the cheese on top. Repeat the layers, ending with a final layer of cheese. Pour in the milk that the potatoes cooked in.
4. Bake for about 30 minutes, until a golden crust has formed on top and the potatoes are bubbling.
5. Let sit for about 10 minutes, then serve hot.