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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potatoes, au Gratin and Ham Recipe

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This recipe for Potatoes, au Gratin and Ham is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp Margarine or Butter
2 tbsp All-Purpose Flour
2 tbsp Olive oil
1 ¾ cups Milk
1 pkg 10 oz frozen chopped spinach, thawed and drained
1 pkg 24 oz frozen shredded hash brown potatoes, thawed
1½ cups Shredded Cheddar Cheese
12 oz Cooked ham, cut into julienne strips
¼ cup Dry sherry
1 tbsp Dijon mustard
¼ cup Grated Parmesan cheese
¼ tsp Ground nutmeg
¼ tsp Pepper

Directions:
Directions:
In a large saucepan melt margarine or butter, stir in flour, cook until a thick paste. Add milk all at once. Cook and stir till bubbly; cook 1 minute more. Remove from heat. Stir 1 cup of the hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, sherry, mustard, nutmeg, and pepper. Set aside. In a large skillet cook onion in hot oil until tender, about 5 minutes. Stir in spinach; set aside. Place half of the ham in an ungreased 2-quart rectangular casserole. Break up hash browns and place half atop ham. Spoon half of the cheese sauce on top of potatoes. Spoon the spinach mixture on top of cheese in dish. Repeat layers with remaining ham, potatoes, and sauce. Sprinkle with Parmesan cheese. Bake, uncovered, in a 350º oven about 30 minutes. Let stand 10 minutes before serving.

 

 

 

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