Ham and Gruyere Potato Gratin |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Comes from Cooking Light - July 2007 issue, however I've modified it slightly. Swiss can be substituted however it will not be quite as rich. To obtain uniformly thin potato slices use a food processor or a mandoline. Ingredients:
2 1/2 cups milk (low fat recommended) |
2 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons butter |
1/2 cup finely chopped onion |
1 1/4 cups shredded gruyere cheese, divided |
2 lbs yukon gold potatoes, cut into 1/8 inch thick slices |
cooking spray |
4 ounces ham, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 4 ingredients, stirring with a whisk, set aside.
3. Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 3/4 cup cheese, stirring until smooth.
4. Arrange half of potatoes in a 11 x 7 inch baking dish coasted with cooking spray.Pour 1/2 of sauce over potaotes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
5. Cover with foil coated with cooking spray.
6. Bake a 350 degrees for 40 minutes.
7. Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
8. Remove from oven; let stand 5 minutes before serving.
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