Ingredients:
1 1/2 lb. ham steak, 1/4" thick, trimmed of all fat, cut into 1 - 1 1/2" cubes
1 teaspoon vegetable oil
3 1/2 lbs. russet or baking potatoes, peeled, 1/8" slices
4 tablespoons butter
6 tablespoons flour
3 cups warm milk
1/2 lb. extra sharp cheddar cheese, coarsely grated
1/2 lb. smoked cheddar
2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
Salt and freshly ground pepper
Directions:
- Bring 2 cups water to a boil in a saucepan. Add the ham and simmer 30 seconds. Remove from the heat and drain. Discard the water and reserve the ham.
- Oil a 13" X 9" baking dish with the oil. Place one-quarter of potatoes on the bottom of the dish. Distribute one-third of the ham over the potatoes evenly.
- Continue with the potatoes and ham until all of the potatoes and ham are used. The top layer should be potatoes.
- Preheat an oven to 350oF.
- In a saucepan over medium heat, melt the butter. Add the flour let the mixture bubble, stirring constantly for 2 minutes.
- Gradually add the milk and stir until the mixture thickens, 4 to 5 minutes. Remove from the heat.
- Add the extra sharp cheddar cheese, smoked cheddar cheese, mustard and cayenne. Season to taste with salt and pepper.
- Return the pan to low heat and stir constantly just until the cheese melts, 1 to 2 minutes.
- Pour the cheese sauce over the potatoes and ham and bake in the oven uncovered until the potatoes can be easily skewered and the top is golden brown, 1 hour.
- To serve, spoon the gratin onto individual plates and serve immediately.