Two potatoes and ham gratin dauphinois
25
90
4 to 6
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 15 ml (1 tablespoon) of garlic, chopped
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of flour
- 500 ml (2 cups) of milk
- 1.25 ml (1/4 teaspoon) of nutmeg
- 10 ml (2 teaspoons) of fresh thyme, chopped
- Salt and pepper, up to taste
- 6 red potatoes, unpeeled
- 2 sweet potatoes, peeled
- 1 package of ham slices of 300 g
- 250 ml (1 cup) of Swiss cheese, grated
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- In a casserole, melt butter at medium heat. Cook garlic and leeks for 2 to 3 minutes.
- Spread flour and stir. Add milk, nutmeg, thyme and seasoning. Bring to a boil and whisk. Remove from heat and set aside.
- With peeler, finely slice potatoes and sweet potatoes.
- Butter a 20 cm (8 inches) baking plate. Spread a bit of sauce at the bottom of the plate, then arrange the sweet potatoes in an even layer.
- Cover with sauce. Set ham slices, then cover with sauce. Finish with potato slices and sauce left. Cover the plate with aluminum paper. Bake in the oven for 45 minutes.
- Remove aluminum paper and spread cheese. Continue cooking for 45 minutes or until potatoes are tender.
Chef’s note
Comfort food
Surprisingly vitaminized !
Did you know that an unpeeled potato and oven baked gives out more iron than 250 gr (1 cup) of fresh spinach and two times more vitamin C than an apple ? Charged of many wrongs, the potato gives mny nutricious elements (potassium, vitamin B and C, magnesium, iron) and food fibers, even more if we eat peels. Plus, it contains less calories than a portion of white rice !
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