I’ve had a ham in the freezer for a while now, and finally this week decided I’d cook it up. Scott doesn’t really like ham all that much, so I thought I’d make a nice side dish I knew he’d like so the meal wasn’t a total loss for him. I enjoy ham by itself, but really want the bone and the leftovers for some soup! Anyway, I decided on au gratin potatoes because I happened to have everything on hand and they sounded like a good pairing. I used this recipe from allrecipes.com. They were very easy to make, cutting up the potatoes took me the longest. They turned out creamy and cheesy, and were great with the ham!
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tbsp butter
3 tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 1/2 cups shredded Cheddar cheese (I used white cheddar, I’m addicted to it!)
Preheat oven to 400, spray a 1 quart casserole dish with cooking spray.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours.