Sunday, October 3, 2010

Ham, Potatoes Au Gratin, Roasted Carrots (Step Away from the Box #3)

My daughter loves meat, I am a little concerned about it. She eats her veggies but not nearly as much as she used to. And she isn't eating nearly as much veggies as she is her meat! Needless to say she loved this dinner. Of course I knew that she would because she ate almost all of her Papa's ham steak at breakfast one morning. The ham has been taking up room in my freezer for awhile so I thought, what they hey, lets eat that thing. Let's have a good old 1950's Sunday Super. Actually I am feeling like this could be a new "tradition" we'll see if it pans out, but it has me inspired to think of good old fashioned Sunday Supper recipes. I feel a roasted chicken coming on, pot roast, etc... Sounds fantastic to me! Plus it could leave us with leftovers to have throughout the week right? Again we will see, but back to the meal. The ham, was a spiral ham that is popular during Christmas time, which doesn't take much finesse. The potatoes were super easy. They need a bit of tweaking but overall with my mandolin they were so easy! I used one of my roasting pans, sliced the potato on a mandolin, melted some butter and garlic in a sauce pan and set them in the oven.
Easy Potatoes Au Gratin (no need to use the box)
5 Yukon gold potatoes, 1/8 inch thick
1 cup milk
2 tbsp butter
1 garlic clove
1/3 cup Parmesan cheese
1. Preheat oven to 350. Slice potatoes (mandolin or food processor makes this an easy task)
2. In an organized pattern lay the potatoes down in two layers. Salt and pepper the layer, sprinkle some of the cheese, and ladle a bit of milk mixture. Keep layering like a lasagna, till all potatoes are used (I did three layers in mine) with milk.
3. Bake for 20 minutes with tin foil cover, then take cover off so the top layer becomes golden brown.

*I plan on making this again but with more milk (we thought it was a bit dry, still good, but a bit dry).

1 comment:

  1. Just found your blog and am now following. Looking forward to checking out some of your recipes.

    ReplyDelete

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