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How To make Granny's Ham and Potato Gratin For a Crowd
10 lb "boiling" potatoes
Salt 8 c Garlic and mustard sauce
5 oz Butter
1 c All-purpose flour
6 1/2 c Hot milk
Salt and freshly ground -pepper 1 pn Nutmeg
2 lg Cloves of garlic, pureed
1/4 c Dijon-type prepared mustard
1/2 ts Thyme or sage
4 c Coarsely grated cheese *
1 1/2 qt To 2 qts cooked ham **
* Swiss or a mixture such as Swiss, mozzarella, Jack, and/or Cheddar [I actually used all four kinds. Worked out okay. S.C.] ** diced, thinly sliced, or ground (to make 6 to 8 cups) Here's my contribution to the thread on scalloped potatoes and ham. As far as I'm concerned, no others need apply. This is the best I've ever tasted. It's from my new Julia Child book, "The Way to Cook". Also++since the recipe is for 18 to 24 servings++it'll give the folks with amount-converting recipe programs a chance to put them through their paces. ;-} Here is a great crowd pleaser, as well as a deliciously economical one that needs only a copious salad, a loaf of bread, and a jug of light red wine to make the meal. For 18 to 24 servings 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 1/4 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. [I didn't type in the sauce referred to. It was essentially a longer version of what's given above along with tips on handling it. S.C.] 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 375f. 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. From "The Way to Cook", Julia Child, Alfred Knopf, 1989 ISBN 0-394-53264-3
Posted by Stephen Ceideberg; September 28 1992.
How To make Granny's Ham and Potato Gratin For a Crowd's Videos
Potatoes Supreme - Cheesy Potatoes - Potato Casserole
My mom made these potatoes often for big family gatherings at Christmas, Easter and potlucks. This dish pairs nicely with ham and is a big hit with potato lovers.
1 package (2lbs) Southern-Style hash browns (diced potatoes)
1 large onion, diced
1 can cream of chicken soup
1 16oz carton sour cream
8 oz shredded sharp cheddar cheese
1 stick of unsalted butter (melted)
salt and pepper to taste
Take hash browns out of the freezer an hour or so before making the recipe. It helps if they thaw slightly, especially if they are frozen together in large clumps.
Preheat oven to 375 degrees.
In a large bowl, combine potatoes, onion, cream of chicken soup, sour cream, cheese, melted butter and salt and pepper. Mix together well.
Spray a 9x13 baking dish with non-stick spray. Transfer mixture into baking dish and distribute evenly without packing down the mixture.
Bake in 375 degree oven for one hour - uncovered - or until there is browning around the edges and top of the casserole is golden brown.
Mashed Potato au Gratin | Food Wishes
This spectacular mashed potato au gratin features my favorite potato side dish, buttery mashed potatoes, topped with my other favorite potato side dish, cheesy potatoes au gratin. This amazing potato side dish will impress your guests like few others. Enjoy!
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Grandma's Potatoes // Real Housemoms
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Grandma’s Potatoes have the yummiest combination of flavors and are the most amazing potatoes I have ever eaten! They are always a huge hit!
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My grandmother taught me how to cook potatoes in a simple way!
INGREDIENTS:
• 8 potatoes
• Hot water
• Oil
• Salt and granulated garlic
• Black pepper and chimichurri
• Mozzarella cheese and bacon
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Green Chile & Cheese Scalloped Potatoes
A delicious, quick meal with Chef Kerry Caldwell of the cooking show ZIA COOKING SHOW.
Green Chile and Cheese Scalloped Potatoes
In well buttered 8 inch (ca. 20 cm) cast iron skillet, add:
Thin sliced potatoes with skins on, thin sliced Cheddar and Monterey Pepper Jack, Hatch green chile, milk, butter, and spices of your choice.
We recommend garlic salt and pepper.
Bake at 350 degrees for 40 minutes.
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Potato Gratin with Speck | Recipe by HANDL TYROL
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