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Meat's

Granny's Ham and Potato Gratin


Yield: 3 servings


* Swiss or a mixture such as Swiss,

mozzarella, Jack, and/or Cheddar

[I actually used all four kinds. Worked out

okay.] ** diced, thinly sliced, or ground

(to make 6 to 8 cups)
Here's my contribution to the thread on
scalloped potatoes and ham. As far as I'm
concerned, no others need apply. This is the
best I've ever tasted. It's from my new Julia
Child book, "The Way to Cook".
Also++since the recipe is for 18 to 24
servings++ it'll give the folks with amount-
converting recipe programs a chance to put
them through their paces. ;-}
Here is a great crowd pleaser, as well as a
deliciously economical one that needs only a
copious salad, a loaf of bread, and a jug of
light red wine to make the meal.

For 18 to 24 servings

SPECIAL EQUIPMENT SUGGESTED:
A food processor is useful for slicing and
grating; and 8-quart covered kettle; a
heavy-bottomed 3-quart saucepan, for the sauce;
a buttered 6-quart baking dish about 3 inches
deep, for the final dish

THE POTATOES:
Have ready the kettle containing 4 cups of cold
water. Peel the potatoes and slice them 1/4
inch thick, dropping them into the cold water
to cover as you do so. Cover the kettle, and
bring to the boil. Uncover and boil slowly for
3 to 4 minutes, until barely cooked through
++eat several slices to check. Drain, cover
the kettle again for 3 to 4 minutes to firm up
the potato slices, then uncover.

THE GARLIC AND MUSTARD SAUCE:
Make the classic white sauce; cook the butter
and flour together in the saucepan until they
foam and froth for 2 minutes without coloring.
Off heat pour in half the hot milk; whisk
vigorously to blend as you pour in the rest;
simmer for 3 minutes, stirring. Remove from
heat and whisk in the seasonings; bring to the
simmer again; taste carefully, and add
additional seasonings to taste. [I didn't type
in the sauce referred to. It was essentially a
longer version of what's given above along with
tips on handling it.]

ASSEMBLING:
Spoon a 1/16-inch layer of sauce on the bottom
of the buttered baking dish. Set aside 3 cups
of the sauce and 1 cup of the cheese for the
topping. Now, to arrange everything in 4
layers, start with a quart of the potatoes,
then a quarter of the ham, follow by a third
of the sauce and sprinkle on a third of the
cheese. Continue in layers, finishing the
final layer with the remaining potatoes and
ham; spread on the reserved 3 cups of sauce to
cover completely, then the last of the cheese.

AHEAD OF TIME NOTE:
May be prepared a day in advance, cover when
cool and refrigerate.
An hour or so before you plan to serve,
preheat the oven to 375f.
Bake in the upper third level just until the
potatoes are bubbling hot and the top has
browned nicely. About 45 minutes.

AHEAD OF TIME NOTE:
May be kept warm uncovered on a hot tray but be
sure not to overheat or the potatoes and ham
will dry out.

From "The Way to Cook", Julia Child,

Alfred Knopf, 1989 ISBN 0-394-53264-3

Posted by Stephen Ceideberg; September 28 1992.

Very Good Recipe..I fix it often : ))

Grilled Top Sirloin With Herb Butter &


(Serves 2)

Sprinkle steaks with salt and pepper,
then set aside.
Poach garlic cloves in boiling water until
tender, about 15 minutes. Drain well and puree
in a mortar and pestle. Season with salt and
pepper, set aside.
Mix thyme, parsley, shallots, lemon juice, and
Worcestershire sauce with the butter. On a
sheet of parchment paper, form butter into
rolls and refrigerate until ready to use.
Preheat grill or broiler. Brush steaks with
clarified butter and cook until desired
doneness. Place garlic puree and thyme leaves
on each plate, top with a steak, and then
place two slices of herb butter on top.
Serve.