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.
• 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
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.