La Madeleine Ham and Potato Gratin
2 cups heavy cream
1 cup half-and-half
1 clove garlic, minced
2 teaspoons salt
2 1/2 pounds red potatoes, sliced 1/8-inch thick
3/4 pound ham, diced into 3/4-inch' cubes
1 1/2 cups Gruyere cheese, grated
Ground pepper, to taste
Combine the cream, half-and-half, garlic, salt and pepper in a large
saucepan. Add the sliced potatoes and stir well to completely coat
them with the cream mixture. Bring to a simmer and cook for 25
minutes or until the potatoes are tender.
Gently stir in the diced ham. Do not let the potatoes boil. When the
potatoes are tender, adjust the seasonings and pour into a 10 x
8-inch baking dish. Sprinkle with the cheese and bake in the center
of a preheated 425 degree F oven until golden on top and the
potatoes are completely tender, about 20 minutes. |