*Ingredients
°3 tbsp Butter
°½ c onion about ½ small onion (chopped)
°½ teaspoon Indian saffron
°1 teaspoon garlic powder
°salt pepper (to taste)
°2 c heavy cream
°1 ½ c cheddar cheese (shredded)
°4 russet potatoes (washed and thinly sliced, maximum ⅛ inch thick for best results)
°½ lb cooked ham (diced)
*Instructions
Preheat oven 400 degrees F (200 degrees C). Butter a 1 to 1 ½ liter saucepan.
Melt the butter in a saucepan over medium heat, add the minced onion and cook until translucent and tender. Add seasoning: (turmeric, garlic powder, salt and pepper).
Add heavy cream (or use the same amount (2 cups) of milk with 3 tablespoons of all-purpose flour whipped into the milk while it is still cold).
Whisk frequently until heavy cream is heated through, usually about 3-4 minutes. Then add the grated cheese and stir until melted. Once the cheese has melted, remove your pan from the heat and set aside.
In a small skillet or skillet, sear the diced ham until browned on the sides. Remove from heat and set aside for assembling your potatoes au gratin.
Layer your sliced russet potatoes in even layers covering the bottom of the pan. Top with pan-fried diced ham, then pour your cheddar sauce over the layered potatoes and diced ham.
Cover with aluminum foil. Bake at 400 degrees F (200 degrees C) for 1.5 hours. Your potatoes au gratin are cooked once they are fork tender. Let cool for about 15 minutes before serving.
Enjoy !
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