Best Grannys Ham And Potato Gratin For A Crowd Recipes

HAM, CHEDDAR, AND POTATO GRATIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

GRANNY'S HAM AND POTATO GRATIN FOR A CROWD

Steps:

• THE POTATOES: Have ready the kettle containing 4 cups of cold water.
• Peel the potatoes and slice them 1/4 inch thick, dropping them into the cold water to cover as you do so. Cover the kettle, and bring to the boil.
• Uncover and boil slowly for 3 to 4 minutes, until barely cooked through and eat several slices to check.
• Drain, cover the kettle again for 3 to 4 minutes to firm up the potato slices, then uncover.
• THE GARLIC AND MUSTARD SAUCE: Make the classic white sauce; cook the butter and flour together in the saucepan until they foam and froth for 2 minutes without coloring.
• Turn off heat and pour in half the hot milk.
• Whisk vigorously to blend as you pour in the rest.
• Simmer for 3 minutes, stirring.
• Remove from heat and whisk in the seasonings.
• Bring to the simmer again.
• Taste carefully, and add additional seasonings to taste.
• ASSEMBLING: Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish.
• Set aside 3 cups of the sauce and 1 cup of the cheese for the topping.
• (Swiss or a mixture such as swiss, mozzarella, jack, and/or cheddar.)
• Now, to arrange everything in 4 layers, start with a quart of the potatoes, then a quarter of the ham, follow by a third of the sauce and sprinkle on a third of the cheese.
• Continue in layers, finishing the final layer with the remaining potatoes and ham.
• Spread on the reserved 3 cups of sauce to cover completely, then the last of the cheese.
• AHEAD OF TIME NOTE: May be kept warm uncovered on a hot tray but be sure not to overheat or the potatoes and ham will dry out.

HAM AND POTATOES AU GRATIN

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.