"Recipes from the Chef's Kitchen"

Show 456

la Madeleine French Bakery and Cafe
Georgetown, Washington, D.C.
General Manager Brian Ng

Brian Ng,  Bunny Palmer, and Lindsey Gustin

Ham and Potato Gratin

1)  2 cups Heavy Cream
2)  1 cup Half-and-Half
3)  1 clove garlic, minced
4)  2 tsp. Salt
5)  2 1/2 lbs. Red Potatoes, sliced 1/8" thick
6)  3/4 lb. ham, diced into 3/4'' cubes
7)  1-1/2 cup Gruyere Cheese, grated
8)  Ground Pepper to Taste

1)  Combine the cream, half-and-half, garlic, salt
      and pepper in a large saucepan.
2)  Add the sliced potatoes and stir well to completely
      coat them with the cream mixture.
3)  Bring to a simmer and cook for 25 minutes or
      until the potatoes are tender.
4)  Gently stir in the diced ham. Do not let the potatoes
5)  When the potatoes are tender, adjust the seasonings
      and pour into a 8x10-inch baking dish.
6)  Sprinkle with the cheese and bake in the center of a
      preheated 425 deg. oven until golden on top and the
      potatoes are completely tender, about 20 minutes.

(Adapted from Les Recettes de la Saison, by la Madeleine chefs and
compiled by Susan Hermann Loomis to be published October 1999.)

  Another Item from the Cookbook
A Table Roll

  Specialty Sandwich

Breads and Deserts from La Madeleine

Good Eating!!!