Potato Gratin with Uncured Ham

Potato gratin with uncured ham

                             Potato Gratin with Uncured Ham.

Potato gratin with uncured hamMy Potato Gratin with Uncured Ham is a simple baked potato casserole using organic Yukon golds, organic onion, Swiss cheese and leftover naturally cured ham. So earlier this week, I baked a small heritage uncured picnic ham from our local CSA farm. Actually, the term “uncured” should be “naturally cured” as the pork is cured with celery powder, brown sugar and salt, the natural way! Today, I used the leftover ham in a potato gratin with onions and Swiss cheese. My Potato Gratin with Uncured Ham is simply prepared by layering the sliced potatoes, onions and leftover ham with shredded Swiss cheese and a sprinkling of dried thyme, Aleppo and black peppers and just a dash of salt. Top he gratin with a bit of butter and drizzle the top with olive oil. Bake covered at 375 degrees Fahrenheit for 1 hour; then remove the cover and bake for another 25 minutes until the top is golden brown. My Potato Gratin with Uncured Ham is just delicious with steamed organic broccoli  and bright green salad! Enjoy.

Use:

Several organic golden potatoes, unpeeled, thinly sliced

1 organic onion, peeled, thinly sliced

Left over naturally cured ham, shredded or cut up

1/2 cup shredded organic Swiss cheese

A sprinkling of dried thyme leaves

Both Aleppo pepper flakes and ground black pepper

Dash of salt

3-4 pats of unsalted butter

Follow the layering and baking instructions above

Enjoy as a side dish or main entrèe

You can make this vegetarian by omitting the ham altogether

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