Ham & Potato Gratin for a Crowd (Granny's)
Yield
24 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
potatoes
boiled |
|
| 1 | x |
salt
|
*
|
| 8 | cups |
garlic sauce
with mustard |
* |
| 5 | ounces |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 6 ½ | cups |
milk
hot |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | large |
garlic cloves
pureed |
*
|
| ¼ | cup |
dijon mustard
|
|
| ½ | teaspoon |
thyme
or sage |
*
|
| 4 | cups |
swiss cheese
or a mixture of cheese, coarsely grated |
|
| 1 1/2 to 2 | quarts |
ham
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
potatoes
boiled |
|
| 1 | x |
salt
|
*
|
| 1.9 | l |
garlic sauce
with mustard |
* |
| 144.5 | ml/g |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.5 | l |
milk
hot |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | large |
garlic cloves
pureed |
*
|
| 59 | ml |
dijon mustard
|
|
| 2.5 | ml |
thyme
or sage |
*
|
| 946 | ml |
swiss cheese
or a mixture of cheese, coarsely grated |
|
|
ham
cooked |
*
|
Directions
SPECIAL EQUIPMENT SUGGESTED: A food processor is useful for slicing and grating; and 8-quart covered kettle.
A heavy-bottomed 3-quart saucepan, for the sauce.
A buttered 6-quart baking dish about 3 inches deep, for the final dish.
THE POTATOES: Have ready the kettle containing 4 cups of cold water.
Peel the potatoes and slice them ¼ inch thick, dropping them into the cold water to cover as you do so.
Cover the kettle, and bring to the boil.
Uncover and boil slowly for 3 to 4 minutes, until barely cooked through eat several slices to check.
Drain, cover the kettle again for 3 to 4 minutes to firm up the potato slices, then uncover.
THE GARLIC AND MUSTARD SAUCE: Make the classic white sauce; cook the butter and flour together in the saucepan until they foam and froth for 2 minutes without coloring.
Off heat pour in half the hot milk; whisk vigorously to blend as you pour in the rest; simmer for 3 minutes, stirring.
Remove from heat and whisk in the seasonings; bring to the simmer again; taste carefully, and add additional seasonings to taste.
ASSEMBLING: Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish.
Set aside 3 cups of the sauce and 1 cup of the cheese for the topping.
Now, to arrange everything in 4 layers, start with a quart of the potatoes, then a quarter of the ham, follow by a third of the sauce and sprinkle on a third of the cheese.
Continue in layers, finishing the final layer with the remaining potatoes and ham; spread on the reserved 3 cups of sauce to cover completely, then the last of the cheese.
AHEAD OF TIME NOTE: May be prepared a day in advance, cover when cool and refrigerate.
An hour or so before you plan to serve, preheat the oven to 375℉ (190℃).
Bake in the upper third level just until the potatoes are bubbling hot and the top has browned nicely.
About 45 minutes.
AHEAD OF TIME NOTE: May be kept warm uncovered on a hot tray but be sure not to overheat or the potatoes and ham will dry out.
