Ham, Potato and Cheddar Cheese Gratin

The delectable results of this recipe make a perfect buffet main course, surrounded with salada and assorted breads and rolls. You can use leftover ham instead of the ham steak if you wish.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 2  cups water
• 1  ham steak, 1 1/2 lb and 1/4 inch thick,trimmed of all fat and cut into 1 1/2 inch cubes.
• 3 1⁄2 lbs baking potatoes, peeled and cut into thin slices
• 3  cups milk
• 1⁄4 cup unsalted butter
• 6  tablespoons flour
• 1⁄2 lb extra-sharp cheddar cheese, shrredded
• 1⁄2 lb smoked cheddar cheese, shredded
• 2  tablespoons Dijon mustard
• 1⁄8 teaspoon cayenne pepper
•  salt & freshly ground black pepper

Directions

1. In a saucepan over high heat, bring the water to a boil.
2. Add the ham and simmer for 30 seconds.
3. Remove from heat and drain well.
4. Set aside.
5. Oil a 9 by 13 baking dish.
6. Distribute one fourth of the potatoes evenly over the bottom of the prepared dish.
7. Distribute one third of the ham evenly over the potatoes.
8. Top with of the remaining potatoes and then all of the remaining ham.
9. Top with all the remaining potatoes, layering the slices attractively.
10. Preheat the oven to 350*F (180*C) Pour the milk into a saucepan placed over medium heat and warm until bubbles appear at the edges of the pan.
11. Remove from heat.
12. In another saucepan over medium heat, melt the butter.
13. Stir in the flour and cook,stirring constantly for 2 minutes.
14. (DO not brown) Gradually stir in the hot milk and cook, stirring, until the mixture thickens, 4 to 5 minutes.
15. Remove from the heat.
16. Stir in the cheeses, mustard, cayenne and season to taste with salt and pepper.
17. Return the pan to low heat and stir just until the cheese melts.
18. Pour the cheese sauce evenly over the potatoes and ham.
19. Bake, uncovered until the potatoes can be easily pierced with a skewer and the top is golden brown, about one hour.