Ingredients
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2½ pounds russet or Yukon gold Potatoes
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4 Leeks
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2 Garlic
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1 Thyme
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2–3 cups Milk
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Salt
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freshly ground Black Pepper
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1–2 cups diced Ham
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1 cup grated Gruyere
Directions
Dorothy Parker famously commented that “eternity is two people and a ham.” Many a home cook must have thought the same as she made one more dish using up the leftover holiday ham. Here’s another old-fashioned favorite.
Steps
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1
Done
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Combine the potatoes, leeks, garlic, and thyme in a medium, heavy-bottomed saucepan. Add enough milk to cover the potatoes. Season generously with salt and pepper. Simmer over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Taste and add more salt and pepper, if desired (unless the ham is exceptionally salty, it will need plenty). |
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2
Done
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Preheat the oven to 350˚F. |
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3
Done
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Grease a 2-quart gratin dish with butter. Using a slotted spoon, make a single layer of potatoes and leeks, then a layer using half the ham. Sprinkle a third of the cheese on top. Repeat the layers, ending with a final layer of cheese. Pour in the milk that the potatoes cooked in. |
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4
Done
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Bake for about 30 minutes, until a golden crust has formed on top and the potatoes are bubbling. |
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5
Done
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Let sit for about 10 minutes, then serve hot. |
