Sunday, November 29, 2009

Cheesy Ham 'Gratin' Bake

With over 3lb of our Honey Baked Ham left (even with the best efforts of my family) I decided to take half home to our house after cooking Thanksgiving for everyone at my Mother in law's house...normally I'd leave all the leftovers, however this year there was so much meat (smoked turkey and ham) that I decided to purloin half a turkey breast and the ham, and today I've been thinking up recipes....tonight a ham, cheese and potato looks delicious going into the oven, so as I type my fingers are crossed for something yummy and totally satisfying....enjoy!


For 2 people
2 gratin dishes

  • 1 cup cooked ham, diced
  • 2 cloves garlic
  • 1/2 cup grated aged swiss cheese
  • 1/2 cup romano cheese, grated
  • 1/2 cup mixed grated Italian cheese
  • 1/2 medium onion sliced
  • 1 large potato, peeled and thinly sliced ( I used side of grater)
  • 4 sprigs of Thyme
  • Salt and Pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of butter
  • 1 tablespoon flour
  • Approx 1 1/2 cups milk
  • 1/2 cup Italian breadcrumbs

  1. In a frying pan add the potatoes, thyme, onion and garlic - cover with water and a teaspoon of salt and bring to the boil. You are looking for the potatoes to be just cooked. Drain
  2. Wash the frying pan as the potatoes drain and add a tablespoon of butter. Once melted on a low-medium heat gently fry off the potato mixture (remove the thyme springs now)
  3. In a saucepan melt the other tablespoon of butter, then add the flour, cooking for about 2 minutes on a low/medium heat. Add 1/2 a cup of milk and keep stirring, once thickened add another 1/2 cup, contunue until you have a thick sauce. Add the swiss and romano cheeses, the mustard and salt and pepper to taste.
  4. In a large bowl combine the cheese sauce, the ham and the potato mixture.
  5. Add to two gratin dishes
  6. Sprinkle with the Italian cheese mix
  7. Sprinkle with the breadcrumbs and cook at 400 F for 20 minutes until bubbling and brown.

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