When it comes to the Easter feast, you're likely to feature a ham as the main attraction and you're likely to have leftovers. This is perfect for my gratin of potato, ham and peas. A bit of effort to ensemble this 9-by-13-inch bake will serve 6 to 8 and it tastes delicious. Really.
Gratin of Potato, Ham and Peas
1 tablespoon butter plus 1 tablespoon olive oil
2 cups chopped onion
2 cups diced (or small shred) ham
1/4 cup chopped fresh parsley (plus more for garnish)
salt and pepper to taste
2 to 3 lbs. baby Yukon gold potatoes, washed and thinly sliced
1 ˝ cups peas (frozen or thawed)
1 1/4 cups heavy cream
3 garlic cloves, minced
1 ˝ cups shredded cheddar (or other) cheese
Heat butter with olive oil in a medium skillet over medium heat. Add onion and cook and stir until onion becomes soft. Stir in ham and parsley, season with salt and pepper to taste then set aside.
Place heavy cream along with garlic in a small sauce pan and bring to a simmer over medium-low heat. Lower heat and allow cream to slowly cook with garlic while you slice the potatoes. Preheat oven to 350 degrees.
Grease a 9-by-13-inch (or similar size) glass baking dish and ladle 1/4 cup of cream mixture over bottom. Line bottom of dish with a single (or just slightly overlapping) layer of sliced potatoes. Scatter half of the ham mixture over potatoes followed by half of the peas, and 1/2 cup of shredded cheese.
Top with another layer of sliced potatoes then pour 1/2 cup of cream mixture over potatoes.
Scatter remaining ham mixture over potatoes followed by remaining peas and 1/2 cup shredded cheese.
Layer sliced potatoes over top, pour remaining cream mixture over potatoes and sprinkle remaining 1/2 cup of shredded cheese over top.
Cover with foil and bake at 350 for 45 minutes.
Remove foil and bake for another 40 to 45 minutes, until potatoes are cooked throughout and cream is bubbling around edges.
Remove from oven, cut into squares and serve.
Ham, peas and potatoes — great springtime combination.