Ingredients:
2 T. Unsalted Butter, plus more for greasing the skillet3 T. All-Purpose flour1½ C. whole milk¼ t. ground nutmeg1 t. kosher saltFreshly ground black pepper4 oz. Gruyere, shredded2 lbs. Yukon gold potatoes, peeled and sliced ⅛-inch thick6 oz. thick-cut ham, diced½ C. chopped fresh chives
Directions:
- Preheat the oven to 350° F.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Whisk in about ½ cup milk and cook, whisking, until thickened.
- Add another ½ cup milk and cook, whisking, until thickened, about 3 minutes.
- Add the remaining ½ cup milk and cook, whisking, until thickened, another 3 to 4 minutes.
- Add the nutmeg, ½ teaspoon salt, a few turns of black pepper, and half the cheese.
- Cook gently for a few minutes, making sure all the cheese is melted.
- Butter a Cast Iron Skillet.
- Arrange half of the potatoes all over the bottom.
- Sprinkle with ¼ teaspoon salt.
- Layer in half of the cream mixture, then sprinkle on the ham and half of the chives.
- Arrange the other half of the potatoes on top, then sprinkle with the remaining ¼ teaspoon salt, remaining cream, remaining shredded cheese and remaining chives.
- Cover and bake for 45 minutes.
- Then uncover and bake until browned on top, an additional 20 minutes.
- Let cool slightly, then serve.
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