Ham and Potato Gratin
Provided by: TASTE
This is a delicious supper dish that will also fare well at brunch. Using a mandolin or good slicer for the potatoes will ensure the dish is ready in no time.
- 2 pounds baking potatoes
- 3 tablespoons olive oil
- sea salt and freshly ground black pepper, to taste
- 4 1/2 ounces ham, thinly sliced, at room temperature
- 2 eggs at room temperature
- 1/3 cup crème fraîche, at room temperature
- chives, for sprinkling, optional
- Dijon mustard, for serving
- baby tomatoes, pan-fried, for serving
- Preheat the oven to 350 F.
- Peel the potatoes, then rinse, dry and slice very thinly. Mix the potato slices with the olive oil and season to taste. Turn into a baking pan lined with baking paper. Cover with oiled baking or greaseproof paper. Bake for 1 hour, or until the potatoes are very tender, then top with the sliced ham and season with a twist or two of pepper.
- Beat the eggs and crème fraîche together and pour over the ham. Cover again with the previously used paper and bake for a further 10 minutes, or until the egg mixture is set and the ham heated through. Sprinkle with chives, if using, and serve with mustard and pan-fried tomatoes.
- Leftovers? Serve at room temperature with a green salad tossed in a mustardy vinaigrette for a light lunch. And use any leftover crème fraîche as a topping for big baked potatoes, adding lots of chopped chives, and shredded ham, too, if you like.