Ham, Artichoke, and Potato Gratin

on Nov 09 in Main dish, pork by

This is another great make ahead dish. I usually assemble it while my babes are sleeping. It’s so much easier to make a meal when you don’t have someone pulling on your leg, asking you to hold them, wanting to help you cook, or begging of any kind. Then, when the babes wake we can play and throw a awesome homemade dinner in the oven…..just like Betty did. I substitute chicken sausage links in this sometimes if i don’t have ham on hand. The artichokes are found in the freezer section of any grocery store.

Serves 6
1/4 cup (1/2 stick) butter
2 onions, thinly sliced
3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
1 1/2 pounds 1/8-inch-thick ham slices
2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
2 1/2 cups (packed) coarsely grated cheddar cheese (about 10 ounces)
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 tablespoons all purpose flour
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat
Add onions; sprinkle with salt and pepper and cook until tender, stirring occasionally, about 12 minutes; Set aside
Cover bottom of baking dish with 1/3 of potato slices. Layer 1/3 of ham over. Scatter 1/3 of onions over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside
Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, onions, artichokes, and cheese. Cover with remaining potato slices, ham, onions, and artichoke hearts.
Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over
Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

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