Granny's Ham And Potato Gratin For A Crowd Recipe

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Granny's Ham and Potato Gratin for a Crowd

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10 lb
"just a pinch" of salt
garlic and mustard sauce
5 oz
1 c
all purpose flour
6.5 c
milk, heated
"just a pinch" of salt
"just a pinch" of pepper
"just a pinch" of nutmeg
garlic clove, pureed
1/4 c
dijon mustard
1/2 tsp
4 c
cheese, grated
1.5 qt
ham, cooked and thinly sliced


1THE POTATOES: Have ready the kettle containing 4 cups of cold water.

2Peel 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.

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

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

5THE 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.

6Turn off heat and pour in half the hot milk.

7Whisk vigorously to blend as you pour in the rest.

8Simmer for 3 minutes, stirring.

9Remove from heat and whisk in the seasonings.

10Bring to the simmer again.

11Taste carefully, and add additional seasonings to taste.

12ASSEMBLING: Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish.

13Set aside 3 cups of the sauce and 1 cup of the cheese for the topping.

14(Swiss or a mixture such as swiss, mozzarella, jack, and/or cheddar.)

15Now, 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.

16Continue in layers, finishing the final layer with the remaining potatoes and ham.

17Spread on the reserved 3 cups of sauce to cover completely, then the last of the cheese.

18AHEAD 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.

About this Recipe

Course/Dish: Potatoes, Pork
Other Tag: Quick & Easy