Ham, Potato and Butternut Squash Gratin
Posted in: Breakfasts and Brunches Tagged: Eggs, goat cheese, vegetables, breakfast, brunch, walnuts, gratin
Perfect for a weekend brunch; all you have to add are eggs!
Ingredients
- 1 ¼ lb Russet potatoes, sliced into very thin rounds
- ½ of a butternut squash (about 1 ¼ lb), skinned and cleaned, sliced very thinly
- 1 ¼ cup heavy cream
- 1 ¼ cup half-and-half
- Kosher salt & freshly ground black pepper
- 6 oz butter, separated into 2 oz & 4 oz portions
- 3 medium leaks, white & light green parts only, thinly sliced
- 1 – 8 oz Ham Steak, medium dice
- 4 oz crumbled goat cheese
- 8 oz jarlsberg cheese, grated – separated into 2 – 4 oz portions
- ¼ cup fresh parsley, chopped
- ½ of a freshly grated nutmeg
- 1 Tbs fresh thyme, chopped
- Sprinkle cayenne
- 1 cup panko breadcrumbs
- 1 cup coarsely chopped walnuts
Instructions
- Preheat oven to 400 degrees F. Oil a 9x13 casserole dish.
- Place the potatoes, squash, cream, half-and-half, healthy pinch of salt, and a few grinds of black pepper in a large heavy bottomed skillet, preferably cast iron. Heat to a low simmer over low to medium-low heat. Partially cover and cook 12 minutes.
- Meanwhile in a medium skillet, sauté the leeks in 2 oz of the butter until lightly browned. Season lightly with salt and pepper.
- Use a slotted spoon to transfer the potatoes and squash into the prepared casserole dish and spread evenly, reserve the liquid. Layer on the leaks, ham, goat cheese, 4 oz of jarlsberg, parsley, nutmeg, thyme, and a light sprinkle of cayenne. Top with the reserved milk.
- In a small bowl, combine breadcrumbs, 4 oz melted butter, walnuts, and remaining 4 oz jarlsberg cheese and sprinkle over the top of the gratin. Bake until potatoes are tender when skewered with a toothpick, about 30 minutes. Allow to rest at least 10, but up to 30 minutes.
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