From inthekitchenwithkath.com
(Adapted from the recipe in One Pan, Two Plates, by Carla Snyder)
I bought a small 8-ounce ham steak (It happened to be Hormel Cure 81.) and used half of it for this recipe. I was going to save the other half for something else, but we liked it so much I just made this recipe again.
Generously serves 2
Your favorite Creole seasoning salt (I used Tony Chacheres) or make a blend of ½ teaspoon salt, a pinch of cayenne pepper and some freshly ground pepper
2 tablespoons unsalted butter
2 – 3 Yukon gold potatoes (about 16 – 18 ounces total)
4 oz ham, diced
2 garlic cloves, minced
1 ½ cups half and half
4 oz Gruyère cheese, shredded
1. Preheat the oven to 375˚.
2. Scrub the potatoes; you don’t have to peel them. Slice them in half lengthwise. Slice each half into very thin slices. I used a mandoline but it could be done with a sharp, thin knife.
3. Melt the butter in a 10- or 12-inch ovenproof skillet on the stovetop. Remove from the heat.
4. Make a layer of 1/3 of the potato slices over the bottom of the skillet. Sprinkle with a bit of the seasoned salt. Add a layer of half of the diced ham and half of the garlic.
5. Make another layer with another third of the potato slices. Sprinkle with salt and add the rest of the ham and the garlic.
6. Pour 3/4 cup of the half and half over the potatoes.
7. Layer the rest of the potatoes over the top. Gently press the potatoes down a bit with your hand.
8. Pour the remaining 3/4 cup of half and half over the potatoes.
9. Put the pan back on the burner over medium heat; heat until the half and half is bubbling.
10. Put the pan in the oven and bake for 30 minutes.
11. Remove from the oven and sprinkle the grated Gruyère cheese over the potatoes. Return to the oven and bake for another 15 minutes. Check the potatoes by piercing the casserole with a sharp knife to see if they’re done.
12. Serve immediately.