1-2 cups thin slices of ham
1 stalk celery, finely chopped
1 small or 1/2 large onion, finely chopped
1 cup chopped mushrooms
1 chopped garlic clove
1 cup chicken or beef or vegetable stock
3/4 Tb thyme
2 bay leaves
1 cup cream
2 large russet potatoes
1 1/2 cups favorite cheese (smoked Gouda)
In a covered pot (dutch oven or large sauce pot) melt 1 Tb butter and 1 Tb olive oil.
Saute 1 stalk of fine chopped celery, half a fine chopped onion and 1 cup of chopped mushrooms until softened. Toss in a chopped clove of garlic and cook another 30 seconds-minute.
Add 1 cup of beef stock (or chicken), 3/4 Tb dried thyme (or 1 Tb fresh), 2 bay leaves and 1 cup of cream. Season with pepper. You probably don’t need salt since the ham can be salty.
As you bring to a simmer, peel and slice 1/8" thick russet potatoes (2 large). I use a mandolin.
Add to the pot, bring to a simmer over medium, turn to low and simmer for ten minutes. Remove the bay leaves.
Slice up your ham (1-2 cups or so) into thin slices to layer with the potatoes.
Shred up some yummy cheeses. Or use pre shredded, whichever you prefer. I went for a mix of cheddar and fontina this time. 1-1 1/2 cups to add as topping.
Butter a 8x8" baking dish of 1 1/2 quart casserole. When the potatoes are ready, using a slotted spoon, layer your casserole dish: potatoes, ham, potatoes, ham, potatoes, liquid, cheese.
Bake for 1 hour until the cheese browns on top and the edges are bubbling.
Let sit for 10 minutes to cool.
Enjoy!
Add 1 cup of beef stock (or chicken), 3/4 Tb dried thyme (or 1 Tb fresh), 2 bay leaves and 1 cup of cream. Season with pepper. You probably don’t need salt since the ham can be salty.
As you bring to a simmer, peel and slice 1/8" thick russet potatoes (2 large). I use a mandolin.
Add to the pot, bring to a simmer over medium, turn to low and simmer for ten minutes. Remove the bay leaves.
Slice up your ham (1-2 cups or so) into thin slices to layer with the potatoes.
Shred up some yummy cheeses. Or use pre shredded, whichever you prefer. I went for a mix of cheddar and fontina this time. 1-1 1/2 cups to add as topping.
Butter a 8x8" baking dish of 1 1/2 quart casserole. When the potatoes are ready, using a slotted spoon, layer your casserole dish: potatoes, ham, potatoes, ham, potatoes, liquid, cheese.
Bake for 1 hour until the cheese browns on top and the edges are bubbling.
Let sit for 10 minutes to cool.
Enjoy!
