This gratin recipe is a full meal or, without the meat, a terrific side dish. Tender potatoes, savory ham, and green onions, layered with a light garlicky béchamel sauce and parmesan cheese. Leftovers are great – so make two!
Homeland Whole Milk @ $.79 ($6.29 128 oz.)
- Cabot Unsalted Butter @ $.51 ($5.39 16 oz.)
- Belgioioso Parmesan Cheese @ $.37 ($9.99 pound)
Applegate Maple Honey Ham @$4.96 ($14.99 pound)
TOTAL: (not including pantry items) = $4.96
- Green Onions @ $1.24 ($2.49 bunch)
- Yukon Gold Potatoes @ $2.99 ($1.99 pound)
- Organic Garlic @ $.05($1.05 bulb)
TOTAL: (not including pantry items) = $4.27
- Simply Organic Ground Nutmeg @ $.08 ($7.99 2 oz.)
TOTAL: (not including pantry items) = $.08
FINAL TOTAL FOR MEAL (not including pantry items): $10.98
Pantry Items (Not included in cost):
- Kosher Salt
- Black Pepper
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1/2 bunch green onions, chopped
- 2 tbsp. butter plus more for buttering dish
- 1 clove garlic, finely minced
- 1 tbsp. flour
- 2 c. whole or skim milk
- 1/4 tsp. nutmeg
- 3 tbsp. grated Belgioioso Parmesan
- 1/3 lb. thinly sliced ham, torn into pieces
- Preheat oven to 350 degrees.
- Very thinly slice the potatoes and set aside.
- Chop the green onions and set aside.
- In a pot, over medium heat, melt the butter.
- Add garlic and sauté until fragrant.
- Stir in the flour and cook for about one minute or until the flour and butter have combined well, whisking continuously.
- Reduce heat to low and slowly add the milk, whisking continuously, until thickened. This is a thin bechamel – it should be the thickness of cream, but not overly thick. Remove from heat and set aside.
- Stir nutmeg into the bechamel sauce.
- Butter a shallow 9-inch round or square baking pan.
- Place a thin layer of potatoes on the bottom of the pan. Spread two to three tablespoons of bechamel over the slices, a sprinkle of green onion, a sprinkle of parmesan, a sprinkle of torn ham, and a sprinkle of both salt and pepper. Repeat layers until all ingredients have been used – ending with bechamel sauce.
- Cover with foil and place in the oven for 1 hour.
- Remove foil and place back in oven. Bake until top is browned, and potatoes are fork tender.
- Allow to sit for about 15 minutes to firm up before cutting and serving.