Ham and Potato Gratin Recipe

Potato gratin is traditionally a side dish but with the addition of ham becomes main course worthy!



From "101 One-Dish Dinners"
January 2017

  • Ham and Potato Gratin
    Leftover ham takes this potato gratin from side dish to center stage.
    Photo by Johnny Autry
  • 101 One Dish Dinners
    "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
  • Ham and Potato Gratin
  • 101 One Dish Dinners

Total Hands-On Time: 45 min

Preparation Time: 15 min

Cook Time: 30 min

Yield: 3-4 servings

101 One-Dish Dinners by Andrea Chesman solves the dinner dilemma deliciously and nutritiously using just one dish! Chesman also provides advice for busy home cooks on topics such as how to set up a home kitchen, stock a pantry and what tools to keep on hand. This excerpt comes from chapter three, "Oven Baked Suppers."

You can purchase this book from the Capper's Farmer store: 101 One-Dish Dinners

Dorothy Parker famously commented that “eternity is two people and a ham.” Many a home cook must have thought the same as she made one more dish using up the leftover holiday ham. Here’s another old-fashioned favorite.

Ingredients:

• 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

Instructions:

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.

Read more from 101 One-Dish Dinners:

• Herb-Roasted Chicken with Vegetables Recipe


Excerpted from 
101 One-Dish Dinners, © by Andrea Chesman, photography by © Johnny Autry, used with permission by Storey Publishing.



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