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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potatoes and Ham au Gratin Recipe

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This recipe for Potatoes and Ham au Gratin 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 Small onions, thinly sliced
3 tbsp All-Purpose Flour
2 tbsp Olive oil
1¾ cup Milk
1 pkg 10 oz frozen chopped spinach, thawed and drained
1½ cup Shredded Cheddar Cheese
12 oz Cooked ham, cut into julienne strips
¼ cup Dry sherry
1 pkg 24 oz frozen shredded hash brown potatoes, thawed
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 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 350º oven about 30 minutes. Let stand 10 minutes before serving.

 

 

 

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