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2 lbs. large boiling potatoes
l/2 lb. Gruyer, grated (about 2 cups)
l/3 lb. cooked smoked ham, minced (about l cup)
l/4 cup snipped fresh chives
l garlic clove, minced & mashed to a paste
l/2 tsp. herbes de Provence or a combo of dried thyme, rosemary,
savory & marjoram, crumbled
l/2 cup heavy cream
To a kettle of boiling water, add potatoes and simmer for 35 mins.or
until tender. Drain & let them cool until they can be handled. Peel
the potatoes and grate them coarse. In a large bowl combine well
l-l/2 cups of Gruyere, the ham, chives, garlic, herbes & potatoes,
pack the mixture into a buttered l0″ (2 qt.) gratin dish & pour the
cream evenly over the top. Sprinkle the top with the remaining l/2
cup of cheese, bake the gratin in middle of preheated 350 oven for
20 mins, or until it is heated tyhrough & broil under a preheated
broiler about 4″ from the heat for 3 to 5 mins. or until top is
golden. Serves 4 to 6. Gourmet Aug. l989

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