Ham, Artichoke, And Potato Gratin
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1 tsp
Coarse Kosher Salt1 cup
White Wine (dry)1.5 tbsps
All-Purpose FlourDirections:
1
Preheat oven to 400°F
2
Butter 13x9x2-inch glass baking dish
3
Melt 1/4 cup butter in heavy large skillet over medium heat
4
Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes
5
Set aside
6
Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed
7
Layer 1/3 of ham over
8
Scatter 1/3 of leeks over, then 1/3 of artichoke hearts
9
Measure 3/4 cup cheese; set aside
10
Sprinkle half of remaining cheese over
11
Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese
12
Cover with remaining potato slices, ham, leeks, and artichoke hearts
13
Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves
14
Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes
15
Pour over gratin
16
Sprinkle 3/4 cup cheese over
17
Cover gratin with foil, tenting in center to prevent cheese from sticking
18
Bake gratin 45 minutes
19
Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes
20
Let rest 15 minutes before serving
21
Preheat oven to 400°F
22
Butter 13x9x2-inch glass baking dish
23
Melt 1/4 cup butter in heavy large skillet over medium heat
24
Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes
25
Set aside
26
Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed
27
Layer 1/3 of ham over
28
Scatter 1/3 of leeks over, then 1/3 of artichoke hearts
29
Measure 3/4 cup cheese; set aside
30
Sprinkle half of remaining cheese over
31
Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese
32
Cover with remaining potato slices, ham, leeks, and artichoke hearts
33
Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves
34
Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes
35
Pour over gratin
36
Sprinkle 3/4 cup cheese over
37
Cover gratin with foil, tenting in center to prevent cheese from sticking
38
Bake gratin 45 minutes
39
Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes
40
Let rest 15 minutes before serving