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Granny's Ham and Potato Gratin for a Crowd

Granny's Ham and Potato Gratin for a Crowd is built on Garlic And Mustard Sauce, Butter, All Purpose Flour, Hot Milk, and Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 cup
• 5 oz
• 1 cup
• 6 1/2 cup
• 4 cup

Method (preview)

1. 1

   Here’s my contribution to the thread on scalloped potatoes and ham.

2. 2

   Have ready the kettle containing 4 cups of cold water.

3. 3

   Peel the potatoes and slice them 1/4 inch thick, dropping them into the cold water to cover as you do so.

4. 4

   Cover the kettle, and bring to the boil.

5. 5

   Uncover and boil slowly for 3 to 4 minutes, until barely cooked through++eat several slices to check.

6. 6

   Drain, cover the kettle again for 3 to 4 minutes to firm up the potato slices, then uncover.

7. 7

   Make the classic white sauce; cook the butter and flour together in the saucepan until they foam and froth for 2 minutes without coloring.

8. 8

   Remove from heat and whisk in the seasonings; bring to the simmer again; taste carefully, and add additional seasonings to taste. [I didn't type in the sauce referred to.

9. 9

   S.

10. 10

    Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish.

11. 11

    Set aside 3 cups of the sauce and 1 cup of the cheese for the topping.

12. 12

    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.

13. 13

    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.

14. 14

    AHEAD OF TIME NOTE: May be prepared a day in advance, cover when cool and refrigerate.

15. 15

    An hour or so before you plan to serve, preheat the oven to 375f.

16. 16

    Bake in the upper third level just until the potatoes are bubbling hot and the top has browned nicely. About 45 minutes.

17. 17

    From “The Way to Cook”, Julia Child, Alfred Knopf, 1989 ISBN 0-394-53264-3