Prep 20 mins
Cook 1 hr 25 mins
Comes from Cooking Light -- July 2007 issue, however I've modified it slightly. Swiss can be substituted however it will not be quite as rich. To obtain uniformly thin potato slices use a food processor or a mandoline.
- 2 1⁄2 cups milk (low fat recommended)
- 2 tablespoons all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons butter
- 1⁄2 cup finely chopped onion
- 1 1⁄4 cups shredded gruyere cheese, divided
- 2 lbs yukon gold potatoes, cut into 1/8 inch thick slices
- cooking spray
- 4 ounces ham, chopped
- Preheat oven to 350 degrees.
- Combine first 4 ingredients, stirring with a whisk, set aside.
- Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 3/4 cup cheese, stirring until smooth.
- Arrange half of potatoes in a 11 x 7 inch baking dish coasted with cooking spray.Pour 1/2 of sauce over potaotes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
- Cover with foil coated with cooking spray.
- Bake a 350 degrees for 40 minutes.
- Uncover and bake an additional 45 minutes until potatoes are tender and the cheese is golden group.
- Remove from oven; let stand 5 minutes before serving.
I used yukon gold potatoes sliced extremely thin for this recipe, and they turned out just right. I wanted to use the gruyere cheese, but just couldn't spend that much. So I substituted Swiss. I used the minced onions, and I wish that I had added some garlic as well. The cheesey sauce kept the potatoes nice and moist. I used a little more ham than indicated, but I don't think it changed the taste of the dish very much. I made this for ZWT5.
Scaled this back for 6 serves which served 4 with 1 serve left over (will be interesting to see how well it freezes). My biggest problem was that the sauce would not thicken so ended up adding another 2 tablespoon of flour (1 at a time - but added the hot milk to the flour, smoothed out and then added back to the main mix, did this again to get a mix that was thick like a custard mix . When tasting the dish that raw flour came through so sorry but would cook as per a basic whtie sauce though saute onions and then continue but follow my own ratio of 1 tablespoon of flour to 1 cup of milk but then I usually use about 11/2 to 1 tablespoon of butter for this mix, but as is was well like heated up milk even after boiling for about 6 minutes. For dietary reasons I did have to sub spring onions for the regular onions (which only took a minute to fry off) and well had to fry up some bacon for the ham as my ham disappeared (gone south down someones tummy I would say). Thank you Galley Wench, made for Wnt To The Market.
Wasn't crazy about this but it wasn't bad, the sauce was just not as creamy I I would have liked. Perhaps because I used swiss instead of gruyere (which is 30.00 a lb. here!) . The flavor was good, but next time I will double the sauce. Thanks for posting!