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Receta Granny's Ham And Potato Gratin For A Crowd

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Raciónes: 3

Ingredientes

Cost per serving $5.03 view details
  • 10 lb "boiling" potatoes Salt
  • 8 c. Garlic and mustard sauce
  • 5 ounce Butter
  • 1 c. All-purpose flour
  • 6 1/2 c. Warm lowfat milk Salt and freshly grnd pepper
  • 1 pch Nutmeg
  • 2 lrg Cloves of garlic, pureed
  • 1/4 c. Dijon-type prepared mustard
  • 1/2 tsp Thyme or possibly sage
  • 4 c. Coarsely grated cheese *
  • 1 1/2 quart To 2 quarts cooked ham **

Direcciones

  1. * Swiss or possibly a mix such as Swiss, mozzarella, Jack, and/or possibly Cheddar
  2. [I actually used all four kinds. Worked out okay. S.C.]** diced, thinly sliced, or possibly grnd (to make 6 to 8 c.)
  3. Here's my contribution to the thread on scalloped potatoes and ham.
  4. As far as I'm concerned, no others need apply. This is the best I've ever tasted. It's from my new Julia Child book, "The Way to Cook".
  5. Alsosince the recipe is for 18 to 24 servingsit'll give the folks with amount-converting recipe programs a chance to put them through their paces. ;-)
  6. Here is a great crowd pleaser, as well as a deliciously economical one which needs only a copious salad, a loaf of bread, and a jug of light red wine to make the meal.
  7. For 18 to 24 servings
  8. SPECIAL EQUIPMENT SUGGESTED:A food processor is useful for slicing and grating; and 8-qt covered kettle; a heavy-bottomed 3-qt saucepan, for the sauce; a buttered 6-qt baking dish about 3 inches deep, for the final dish
  9. THE POTATOES:Have ready the kettle containing 4 c. of cool water. Peel the potatoes and slice them 1/4 inch thick, dropping them into the cool water to cover as you do so. Cover the kettle, and bring to the boil. Uncover and boil slowly for 3 to 4 min, till barely cooked througheat several slices to check. Drain, cover the kettle again for 3 to 4 min to hard up the potato slices, then uncover.
  10. THE GARLIC AND MUSTARD SAUCE:Make the classic white sauce; cook the butter and flour together in the saucepan till they foam and froth for 2 min without coloring. Off heat pour in half the warm lowfat milk; whisk vigorously to blend as you pour in the rest; simmer for 3 min, stirring.
  11. Remove from heat and whisk in the seasonings; bring to the simmer again; taste carefully, and add in additional seasonings to taste. [I didn't type in the sauce referred to. It was essentially a longer version of what's given above along with tips on handling it. S.C.]
  12. ASSEMBLING:Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish. Set aside 3 c. of the sauce and 1 c. of the cheese for the topping. Now, to arrange everything in 4 layers, start with a qt 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 c. of sauce to cover completely, then the last of the cheese.
  13. AHEAD OF TIME
  14. NOTE: May be prepared a day in advance, cover when cold and chill.
  15. An hour or possibly so before you plan to serve, preheat the oven to 375f.
  16. Bake in the upper third level just till the potatoes are bubbling warm and the top has browned nicely. About 45 min.
  17. AHEAD OF TIME
  18. NOTE: May be kept hot uncovered on a warm tray but be sure not to overheat or possibly the potatoes and ham will dry out.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 580g
Recipe makes 3 servings
Calories 1674  
Calories from Fat 870 52%
Total Fat 99.03g 124%
Saturated Fat 62.09g 248%
Trans Fat 0.0g  
Cholesterol 286mg 95%
Sodium 1420mg 59%
Potassium 1495mg 43%
Total Carbs 138.49g 37%
Dietary Fiber 7.8g 26%
Sugars 4.21g 3%
Protein 68.61g 110%
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