Ham and potatoes su gratin with spring vegetables
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To round off this comforting meal, consider serving it with a crisp green salad dressed in a light vinaigrette or a side of steamed green beans. For those who enjoy a bit of bread, a crusty baguette can be a delightful companion, perfect for soaking up any remaining sauce.
Ham and Potato Au Gratin with Spring Vegetables
Servings: 6
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- 1 teaspoon mustard powder
- 2 cups cooked ham, diced
- 4 medium potatoes, thinly sliced
- 1 cup of spring vegetables (such as asparagus, peas, and carrots), chopped
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
Directions
1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
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2. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in flour to make a roux, cooking for 1-2 minutes until golden.
3. Gradually whisk in milk to avoid lumps, and cook until the sauce thickens, about 5 minutes. Stir in half of the cheddar and parmesan cheeses until melted. Season with salt, pepper, and mustard powder.
4. Layer half of the potato slices at the bottom of the prepared baking dish. Top with half of the ham, spring vegetables, onion, and garlic. Pour half of the cheese sauce over the layer.
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5. Repeat with the remaining potatoes, ham, vegetables, and sauce. Sprinkle the top with breadcrumbs and the remaining cheddar cheese.
6. Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
7. Let it rest for 10 minutes before serving.
Variations & Tips
- For a lighter version, substitute whole milk with 2% milk and use a mix of low-fat cheeses.
- Feel free to swap out the spring vegetables based on what’s in season or what your family prefers. Broccoli and spinach also make great additions!
- If you're catering to picky eaters, consider setting aside a portion without the vegetables mixed in, allowing them to add what they like afterward.
- The key to a perfectly tender au gratin is thinly sliced potatoes. A mandolin slicer is a great tool for this job but use it carefully.
- Enjoy the process and the time spent making this dish. It's not just about feeding the stomach but also the heart with each layer of this gratifying meal.
Family meals are a precious time to reconnect and share the day's stories. This Ham and Potato Au Gratin with Spring Vegetables is more than just a dish; it's a catalyst for gathering loved ones around the table, embracing the changing of seasons, and making each mealtime a special occasion.
Ham and Potato Au Gratin with Spring Vegetables
Servings: 6
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup sharp cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- 1 teaspoon mustard powder
- 2 cups cooked ham, diced
- 4 medium potatoes, thinly sliced
- 1 cup of spring vegetables (such as asparagus, peas, and carrots), chopped
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
Directions
1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
Advertisement
2. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in flour to make a roux, cooking for 1-2 minutes until golden.
3. Gradually whisk in milk to avoid lumps, and cook until the sauce thickens, about 5 minutes. Stir in half of the cheddar and parmesan cheeses until melted. Season with salt, pepper, and mustard powder.
4. Layer half of the potato slices at the bottom of the prepared baking dish. Top with half of the ham, spring vegetables, onion, and garlic. Pour half of the cheese sauce over the layer.
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5. Repeat with the remaining potatoes, ham, vegetables, and sauce. Sprinkle the top with breadcrumbs and the remaining cheddar cheese.
6. Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
7. Let it rest for 10 minutes before serving.
Variations & Tips
- For a lighter version, substitute whole milk with 2% milk and use a mix of low-fat cheeses.
- Feel free to swap out the spring vegetables based on what’s in season or what your family prefers. Broccoli and spinach also make great additions!
- If you're catering to picky eaters, consider setting aside a portion without the vegetables mixed in, allowing them to add what they like afterward.
- The key to a perfectly tender au gratin is thinly sliced potatoes. A mandolin slicer is a great tool for this job but use it carefully.
- Enjoy the process and the time spent making this dish. It's not just about feeding the stomach but also the heart with each layer of this gratifying meal.
Family meals are a precious time to reconnect and share the day's stories. This Ham and Potato Au Gratin with Spring Vegetables is more than just a dish; it's a catalyst for gathering loved ones around the table, embracing the changing of seasons, and making each mealtime a special occasion.
