POTATOES AU GRATIN

LIONHOUSE POTATOES AU GRATIN

• 4 large potatoes peeled and diced or sliced
• 1 medium onion, chopped (opt) – use 1 tsp. Onion powder instead
• 2 teaspoons kosher salt
• 4 tablespoons margarine or butter
• 1/2 cup flour
• 2 1/2 cups milk
• 1 cup whipping cream
• 1 1/4 teaspoons salt
• 1/8 teaspoon black pepper
• 2 cups cubed cooked ham (read notes below)
• 2 cups grated cheddar cheese

Directions:

Preheat oven to 350 degrees.  Place potatoes, onion and 2 teaspoons salt in a large saucepan.  Cover with water and bring to a boil.  TURN OFF THE HEAT and let sit for 5 minutes, covered.  DRAIN the water off the potato mixture and spread potatoes in a 9×13 inch glass baking pan; set aside.

Make a white sauce by melting margarine or butter in a heavy saucepan over medium heat.  When the margarine or butter starts to foam, stir in flour to make a smooth roux.  Cook and stir constantly until the roux is nice and smooth, about 30 seconds.  Mix the milk, cream, salt and pepper together and slowly add the milk mixture to the roux.  Stir this constantly until sauce has thickened nicely.  Reduce heat to low and stir in cubed ham and half of the grated cheese. After the cheese has melted, pour sauce over the potatoes.  Top with remaining cheese.  Bake 40 to 45 minutes.  Makes 10 to 12 servings.

NOTE: With either recipe, you can also make it a main dish. Just take 4 to 6 boneless, skinless chicken breasts or boneless pork chops and dredge them in a dusting of flour.  In a heavy skillet, melt margarine, butter, olive oil or Crisco oil and brown the meat on both sides, until it’s nice and golden brown.  Just mingle those browned chops or breasts in the potatoes and Au gratin sauce or potatoes and whipping cream . . . before baking.  The meat will be tender and delicious and it flavors the Au Gratin Potatoes perfectly!