Ham & Potato Gratin

From the blog For Love of the Table

3 T. unsalted butter

1 large onion (10 to 12 oz.), peeled and very thinly sliced

8 oz. Ham, sliced 1/4-inch thick and cut into 1/2-inch squares

5 to 6 oz. coarsely grated Gruyère

1 c. Heavy cream

3/4 to 1 c. chicken stock

2 to 2 1/4 lb. russet potatoes

salt & freshly ground pepper, to taste

Melt the butter in a wide saute pan set over moderate heat. Add the onion along with a pinch of slat and toss to coat in the hot fat. When the onion begins to sizzle, cover and cook on low until the onions are soft & tender—about 20 minutes. Uncover and increase the heat a bit. Cook until any liquid in the pan has evaporated and the onions are sizzling in the butter. It's OK if they caramelize in a few spots. Set aside.

Generously butter a 2 1/2 quart shallow gratin. Warm the cream and 3/4 cup of stock until hot. Season with salt and pepper. Peel the potatoes and slice thinly (about 1/16th inch thick).

Build the gratin: Ladle in a quarter cup or so of the hot stock/cream mixture. Shingle in 1/3 of the potatoes. Season lightly with salt & pepper. Scatter in half of the onions, half of the ham and 1 1/2 oz. of the cheese. Add a ladle full of cream/stock. Repeat these layers once. Finish with a layer of potatoes and pour the rest of the liquid over. Season lightly with salt & pepper. To find out if you need to add more liquid to the gratin, press down firmly on the potatoes with a wide spatula or your hands. When you do this, the potatoes should only be partially submerged in the liquid. If you can't see any liquid around the edges when you do this, add more of the liquid.

Place the gratin on a baking sheet and cover tightly with foil. Transfer to a 350° oven and bake until the cream is bubbling around the edges—about 45 minutes. Uncover. Scatter the remaining cheese over the top and return to the oven. Continue to bake until the cream is bubbling thickly (the gratin should not be soupy), the top is golden brown and the potatoes are completely tender—another 35 to 45 minutes. If time allows, let the gratin rest for 10 to 15 minutes before serving. Serves 8 as a side, 4 to 6 as an entrée.

http://www.forloveofthetable.com/2014/04/leftover-hamin-potato-gratinand-on.html

As published on forloveofthetable.com