Potato, celery root and ham gratin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Unsalted butter |
| 2 | mediums | Onions, thinly sliced |
| 6 | tablespoons | Flour |
| 3½ | cup | Milk, scalded |
| Salt and pepper | ||
| 1½ | pounds | Boiling potatoes, peeled and cut into 1/8-inch slices |
| 1 | medium | Celery root, peeled and cut into 1/8-inch slices |
| 2 | cups | Coarsely grated sharp Cheddar |
| 1 | pounds | Baked ham, cut into 1/4-inch slices |
| ½ | cup | Dry bread crumbs |
Directions
In a saucepan melt two tablespoons of butter over moderate heat and cook the onions until soft and golden brown. In a heavy saucepan melt the remaining butter over moderate heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, continuing to whisk while bringing the sauce to a boil for 1 minute. Season with salt and pepper and reduce heat to low.
In a large buttered baking dish, at least 2½-inches deep, spread the white sauce over the bottom of the dish and then arrange potato slices in a single layer, slightly overlapping. Spread the onions over the potatoes and top with the celery root. Spread more sauce over the celery root and sprinkle with the Cheddar. Arrange the ham slices and continue to layer the remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same manner ending with a layer of potatoes and sauce on top. Sprinkle the top with the remaining bread crumbs and Cheddar and cover with aluminum foil.
Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown.
Yield: 6-8 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8800 Posted to MC-Recipe Digest V1 #382 by Angele Freeman <jfreeman@...> on Jan 20, 1997.