Ham, Mushroom and Potato Gratin
Potatoes, mushrooms, and ham are delicious together in this baked gratin. It’s rich enough to be a main course served with a fresh salad.
Ingredients
8 oz. J-M Farms Cremini Mushrooms
1 Tbsp. olive oil
1-1/2 pound Yukon gold potatoes, peeled
1 tsp. coarse salt
1 tsp. freshly ground black pepper
1 C. grated cheddar cheese
1 C. Bar-S Chopped Ham
1 C. Hiland Dairy whole milk
1/2 C. grated parmesan cheese
2 Tbsp. Hiland Dairy Salted Butter
Preheat oven to 350 degrees F. Butter a 9-inch square or oval dish.
Saute mushrooms in olive oil until golden brown.
Slice potatoes thin using a sharp knife or mandoline. Arrange half of potatoes in bottom of dish, overlapping as needed. Sprinkle with half the salt and half the pepper. Layer with half the mushrooms, half the cheddar and half the ham. Repeat layers.
Evenly pour milk over the entire dish. Dot with 2 tablespoons butter.
Bake 40 minutes. Remove from oven, sprinkle with parmesan cheese. Bake an additional 10 minutes. The gratin is done when the potatoes are soft and the top is golden brown.