Ham and Potatoes Au Gratin is a classic French dish that combines the richness of ham and potatoes with the creaminess of cheese and cream. Here's a recipe that serves 4-6 people:
**Required Ingredients:**
* 1 1/2 pounds thinly sliced ham (such as prosciutto or serrano ham)
* 3-4 large potatoes, thinly sliced
* 2 tablespoons butter
* 1/2 cup grated Gruyère cheese
* 1/2 cup grated Emmental cheese
* 1/2 cup heavy cream
* 2 tablespoons all-purpose flour
* Salt and pepper to taste
* Fresh thyme leaves for garnish (optional)
**Alternative Ingredients:**
* Substitute ham with:
+ Bacon, diced
+ Caramelized onions
+ Roasted mushrooms
+ Grilled chicken, diced
* Substitute potatoes with:
+ Sweet potatoes, thinly sliced
+ Butternut squash, sliced
+ Carrots, peeled and grated
* Add other flavors with:
+ Minced garlic, sautéed with the butter
+ Diced bell peppers
+ Chopped fresh parsley
+ Grated nutmeg
**Cooking Steps:**
1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, bring a pot of salted water to a boil. Add the sliced potatoes and cook for 5-7 minutes, or until they are slightly tender. Drain the potatoes and set them aside.
3. In the same saucepan, add the thinly sliced ham and cook for 2-3 minutes, or until it's lightly browned and slightly crispy.
4. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes, or until the mixture forms a smooth paste. Gradually add the heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens slightly. Remove from heat and stir in the grated Gruyère and Emmental cheese until melted. Season with salt and pepper to taste.
5. In a buttered 9×13-inch baking dish, create a layer of overlapping potato slices. Top the potatoes with a layer of cooked ham slices, followed by a spoonful of the cheese sauce. Repeat this process until all the ingredients are used up, finishing with a layer of cheese sauce on top.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
7. Remove the dish from the oven and let it rest for 10-15 minutes before serving. Sprinkle with fresh thyme leaves, if desired.
**Tips for Improved Cooking Technique:**
1. Use a mandoline or sharp knife to slice the potatoes and ham thinly, to ensure even cooking and a nice texture.
2. Soak the sliced potatoes in cold water for 30 minutes to remove excess starch and prevent them from becoming too dark during cooking.
3. Use high-quality cheese that melts well, such as Gruyère and Emmental, for a creamy and flavorful sauce.
4. Don't overcook the potatoes, as they will continue to cook slightly during the baking process. Aim for a slightly tender texture.
5. To prevent the top from becoming too dark, cover the dish with aluminum foil for the first 30 minutes of baking.
6. Let the dish rest before serving to allow the sauce to set and the flavors to meld together.
This recipe is a great starting point for making Ham and Potatoes Au Gratin. Feel free to experiment with different ingredients and flavors to create your own unique variations!
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