Thursday, December 19 2013, 02:21 PM MST
Ham, Potato, and Swiss Gratin
As Aired on December 19, 2013
Recipe Courtesy Chef Victoria Topham, Petite Feast
2 cups onions, thinly sliced
2 cups ham, diced
4 russet potatoes, washed, peeled and thinly sliced
2 cups Swiss cheese, shredded
1 cup low sodium chicken broth
2 cup skim milk
1/4 Cup white wine, optional
3 Tbsp flour
Salt and White Pepper
Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with pan spray. Set aside.
Prepare light Bechamel sauce. Whisk stock, skim milk, wine and flour together in a saucepan. Cook over medium high heat, stirring well until flour dissolves. Bring to a boil and cook until thickened. Set aside.
Heat a large non-stick sauté pan over medium high heat. Add onions and diced ham, sprinkle with salt and pepper and cook until tender and lightly browned. Set aside.
Cover the bottom of baking dish with a single layer of potatoes, overlapping slightly. Layer ½ the ham and onion mixture over the potatoes. Sprinkle ¾ C Swiss cheese over onions. Repeat layers, ending with a layer of potatoes.
Pour béchamel over the potatoes and sprinkle with remaining cheese.
Cover the gratin with foil and bake until potatoes are tender, about 40-50 minutes. Remove foil and return to oven baking until cheese is browned lightly. Let rest 15 minutes before serving.