Sunday, January 3, 2010

Potato and Ham Gratin to die for!

Seriously - this was the best scalloped potatoes I've ever made. We ate the whole thing in one sitting - not one bite was leftover! I just threw these ingredients together so I'll try to give measurements, but use your own judgement. There were two inspirations for this dish. One is that someone left a container of creme fraiche in my fridge after the big dinner. The second is that whenever I've made cheese fondue I've used the leftover cheesy-winey bits to top my scalloped potatoes. So if you make fondue, which would be fun to do in January, just freeze the leftovers and then use them for the potatoes.

Potato Ham Gratin serves 4

1 clove garlic cut in 1/2
tablespoon butter
about 2 pounds yukon gold potatoes
about 1/2 to 3/4 cup smoked ham chopped (I used Prather's new sliced ham)
1/4 cup creme fraiche
1/4 cup cream
splash of white wine maybe tablespoon?
about 3/4 cup gruyere cheese shredded

In a gratin dish rub the cut garlic around in the pan then smear the butter around. Slice the potatoes about 1/4 inch thick and put 1 layer of potatoes in the dish. Top with the chopped ham and then dollop the creme fraiche. Layer the rest of the potatoes on top (if it's a deep dish you could make 5 layers, 3 potato, 2 ham). Pour over the cream and splash in some white wine. You should have a little liquid that you can see when you tip the pan so add more cream if needed, but they shouldn't be totally covered. Sprinkle with pepper (I don't use salt, because usually the ham is salty) then top with the cheese. Bake in a 350 degree oven about 40 min. or until tender and golden brown - if it's browning too much, cover for a little while with foil. Try not to eat so much that it hurts!

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