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Ham and Potato au Gratin Recipe

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

Jim Dietz


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

In a large saucepan melt margarine or butter; stir in flour; cook for 1 to 2 minutes. 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 till tender, about 5 minutes. Stir in spinach; set aside. Place half of the ham in an ungreased 2-quart rectangular baking dish or casserole. Break up hash browns and place half on top of 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 350 oven about 30 minutes. Let stand 10 minutes before serving.




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