Festive Country Potato Gratin
Whether it’s turkey, lamb or ham, beef or even fish, gratin is a super side dish that compliments practically any festive menu or meal. Potato gratin is
6 ounces good country ham, 1/4-inch chopped
2 large russet potatoes (1 3/4 – 2 pounds), sliced 1/8-inch thick
1 cup low sodium chicken broth (Do not use regular chicken broth)
1 cup whole milk
1 bay leaf
2 cups shredded Jarlsberg cheese, divided
1/2 small onion, thinly sliced
1/2 cup heavy cream
- Preheat oven to 375 degrees.
- Butter a 2-quart casserole and set aside.
- Heat a medium size skillet over medium-high heat.
- Place ham in the pan and brown until some of the pieces are slightly crispy and the fatty pieces begin to brown. S
- et the pan aside, leaving the meat in the rendered fat.
- Place sliced potatoes, chicken broth, whole milk, and bay leaf in a medium saucepan.
- Bring the liquids to a boil and simmer for 3 – 5 minutes until the potatoes start to become tender, occasionally basting the potatoes with the liquids so they do not dry out. Do not overcook or else they will become mushy.
- Drain most of the liquid from the saucepan, reserving some to keep the potatoes moist.
- Layer half of the potatoes to cover bottom of casserole dish.
- Sprinkle potatoes with about 2/3 of the cooked country ham pieces, thin sliced onion, and 1 cup of cheese.
- Layer remainder of the potatoes evenly over the top, sprinkling the rest of the country ham over the potatoes, and finish with remaining cheese.
- Pour heavy cream over the top of whole casserole and press mixture down so that it flattens slightly and moistens ingredients.
- Bake at 375 degrees for 45 to 50 minutes until mixture is bubbling and the top is nicely browned.
- Let sit about 10 to 15 minutes before serving.