Mama Mangia
Super Moderator
Dijon Potatoes and Ham Au Gratin
1 clove garlic -- minced
1/3 cup chopped green onions
1/3 cup Dijon Mustard
2/3 cup shredded Cheddar cheese -- divided
2 tablespoons chopped parsley
2 pounds potatoes -- thinly sliced (about 6 medium)
1 1/2 cups diced cooked ham
2 tablespoons margarine or butter
1 1/2 cups light cream or half-and-half
Cook and stir green onions and garlic in margarine or butter in medium saucepan until tender. Reduce heat to low and stir in cream, mustard and 1/3 cup Cheddar cheese; cook and stir until cheese melts and mixture is smooth. Remove from heat and stir in 1 tablespoon parsley.
Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with remaining cheese.
Bake, covered, at 375 degrees F for 45 minutes. Uncover; bake 15 or 20 minutes more or until potatoes are tender. Let stand 5 minutes before serving; garnish with remaining parsley.
1 clove garlic -- minced
1/3 cup chopped green onions
1/3 cup Dijon Mustard
2/3 cup shredded Cheddar cheese -- divided
2 tablespoons chopped parsley
2 pounds potatoes -- thinly sliced (about 6 medium)
1 1/2 cups diced cooked ham
2 tablespoons margarine or butter
1 1/2 cups light cream or half-and-half
Cook and stir green onions and garlic in margarine or butter in medium saucepan until tender. Reduce heat to low and stir in cream, mustard and 1/3 cup Cheddar cheese; cook and stir until cheese melts and mixture is smooth. Remove from heat and stir in 1 tablespoon parsley.
Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with remaining cheese.
Bake, covered, at 375 degrees F for 45 minutes. Uncover; bake 15 or 20 minutes more or until potatoes are tender. Let stand 5 minutes before serving; garnish with remaining parsley.