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granny's ham and potato gratin for a crowd

yield 24 serving(s)

Ingredients For granny's ham and potato gratin for a crowd

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

How To Make granny's ham and potato gratin for a crowd

  • 1
    THE POTATOES: Have ready the kettle containing 4 cups of cold water.
  • 2
    Peel 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.
  • 3
    Uncover and boil slowly for 3 to 4 minutes, until barely cooked through and eat several slices to check.
  • 4
    Drain, cover the kettle again for 3 to 4 minutes to firm up the potato slices, then uncover.
  • 5
    THE 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.
  • 6
    Turn off heat and pour in half the hot milk.
  • 7
    Whisk vigorously to blend as you pour in the rest.
  • 8
    Simmer for 3 minutes, stirring.
  • 9
    Remove from heat and whisk in the seasonings.
  • 10
    Bring to the simmer again.
  • 11
    Taste carefully, and add additional seasonings to taste.
  • 12
    ASSEMBLING: Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish.
  • 13
    Set 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.)
  • 15
    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.
  • 16
    Continue in layers, finishing the final layer with the remaining potatoes and ham.
  • 17
    Spread on the reserved 3 cups of sauce to cover completely, then the last of the cheese.
  • 18
    AHEAD 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.

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