Potato Gratin with Cheese and Smoked Ham

Red has been asking for a potato gratin all winter long, since we usually always have fresh potatoes in the house. I thought that we should try this, since we have just bought some gruyere cheese and have leftover potatoes that need to be used up! Wow! Don't skimp on the gruyere, it adds such an extraordinary flavor to simple potato gratin.

Adapted from Patricia Well's Bistro Cooking.
Yield: 6 servings

5 medium thick slices smoked ham (about 4 ounces)
4 tbsp unsalted butter
2 tbsp baking potatoes, such as russets, peeled and very thinly sliced
3 cups freshly grated imported French or Swiss Gruyere Cheese
Freshly grated nutmeg
Salt and freshly ground black pepper

1. Preheat the oven to 375 degree F.
2. Trim all of the fat from the ham, cut each slice into 1-inch wide strips.
3. Use 1 tbsp fo the butter to coat the inside of an oval porcelain bakin dish about 14x9x2 inches. Arrange half of the potatoes in an even layer in the dish.
4. Arrange half of the ham stripes evenly over the potatoes. Distribute half of the cheese over the ham. Season with nutmeg, salt, and pepper to taste. Arrange the remaining potatoes, ham and cheese in even layers in the dish. Sprinkle on more nutmeg, salt, and pepper. Cut the remaining 3 tbsp of butter into bits; dot the top evenly with butter.
5. Bake, uncovered, until the gratin is golden, about 50 min; do not overcook or the gratin will be dry and the ham rubbery. Serve immediately.

Mustard Roasted Potatoes

This is another fave recipe at the Red household. We love red potatoes, and always in the look for a new delicious way to prepare them. Here's a recipe from Ina Garten which we go back to over and over again! Please don't skimp on the salt, they really bring out the potatoes flavor.

I hope you enjoy this!

2 1/2 pounds small red potatoes
2 yellow onions
3 TBS good olive oil
2 TBS whole-grain mustard
Kosher Salt
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 425 degree.

Cut the potatoes in halves, or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together on the sheet pan.

Add the olive oil, mustard, 2 tsp salt, and pepper and toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.

Serve hot sprinkled with the chopped parsley and a little extra salt.