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INGREDIENTS

Salt
1/4 c Dijon-type prepared mustard
1 c All-purpose flour
1 1/2 qt ham ** ; To 2 qts cooked
2 lg Cloves garlic ; pureed
5 oz Butter
6 1/2 c Hot milk
1/2 ts Thyme ; or sage
4 c cheese * ; Coarsely grated
8 c Garlic ; and mustard sauce
10 lb potatoes ; boiling
1 pn Nutmeg
Salt

Servings

INSTRUCTIONS

* Swiss or a mixture such as Swiss, mozzarella, Jack, and/or Cheddar [I actually used all four kinds. Worked out okay. S.C.] ** diced, thinly sliced, or ground (to make 6 to 8 cups) Heres my contribution to the thread on scalloped potatoes and ham. As far as Im concerned, no others need apply. This is the best Ive ever tasted. Its from my new Julia Child book, "The Way to Cook". Also++since the recipe is for 18 to 24 servings++itll give the folks with amount-converting recipe programs a chance to put them through their paces. ;-} Here is a great crowd pleaser, as well as a deliciously economical one that needs only a copious salad, a loaf of bread, and a jug of light red wine to make the meal. For 18 to 24 servings SPECIAL EQUIPMENT SUGGESTED: A food processor is useful for slicing and grating; and 8-quart covered kettle; a heavy-bottomed 3-quart saucepan, for the sauce; a buttered 6-quart baking dish about 3 inches deep, for the final dish THE POTATOES: Have ready the kettle containing 4 cups of cold water. Peel the potatoes and slice them 1/4 inch thick, dropping them into the cold water to cover as you do so. Cover the kettle, and bring to the boil. Uncover and boil slowly for 3 to 4 minutes, until barely cooked through++eat several slices to check. Drain, cover the kettle again for 3 to 4 minutes to firm up the potato slices, then uncover. THE GARLIC AND MUSTARD SAUCE: Make the classic white sauce; cook the butter and flour together in the saucepan until they foam and froth for 2 minutes without coloring. Off heat pour in half the hot milk; whisk vigorously to blend as you pour in the rest; simmer for 3 minutes, stirring. Remove from heat and whisk in the seasonings; bring to the simmer again; taste carefully, and add additional seasonings to taste. [I didnt type in the sauce referred to. It was essentially a longer version of whats given above along with tips on handling it. S.C.] ASSEMBLING: Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking dish. Set aside 3 cups of the sauce and 1 cup of the cheese for the topping. Now, to arrange everything in 4 layers, start with a quart of the potatoes, then a quarter of the ham, follow by a third of the sauce and sprinkle on a third of the cheese. Continue in layers, finishing the final layer with the remaining potatoes and ham; spread on the reserved 3 cups of sauce to cover completely, then the last of the cheese. AHEAD OF TIME NOTE: May be prepared a day in advance, cover when cool and refrigerate. An hour or so before you plan to serve, preheat the oven to 375f. Bake in the upper third level just until the potatoes are bubbling hot and the top has browned nicely. About 45 minutes. AHEAD OF TIME NOTE: May be kept warm uncovered on a hot tray but be sure not to overheat or the potatoes and ham will dry out. From "The Way to Cook", Julia Child, Alfred Knopf, 1989 ISBN 0-394-53264-3 Posted by Stephen Ceideberg; September 28 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Grannys Ham and Potato Gratin for a Crowd

Salt 
1/4 c Dijon-type prepared mustard 
1 c All-purpose flour 
1 1/2 qt ham ** To 2 qts cooked
2 lg Cloves garlic pureed
5 oz Butter 
6 1/2 c Hot milk 
1/2 ts Thyme or sage
4 c cheese * Coarsely grated
8 c Garlic and mustard sauce
10 lb potatoes boiling
1 pn Nutmeg 
  Salt

* Swiss or a mixture such as Swiss, mozzarella, Jack, and/or Cheddar  [I actually used all four kinds. Worked out okay.  S.C.] ** diced,  thinly sliced, or ground (to make 6 to 8 cups)    Heres my contribution to the thread on scalloped potatoes and ham.  As far as Im concerned, no others need apply.  This is the best Ive  ever tasted. Its from my new Julia Child book, "The Way to Cook".    Also++since the recipe is for 18 to 24 servings++itll give the folks  with amount-converting recipe programs a chance to put them through  their paces. ;-}    Here is a great crowd pleaser, as well as a deliciously economical  one that needs only a copious salad, a loaf of bread, and a jug of  light red wine to make the meal.    For 18 to 24 servings    SPECIAL EQUIPMENT SUGGESTED:    A food processor is useful for slicing and grating; and 8-quart  covered kettle; a heavy-bottomed 3-quart saucepan, for the sauce; a  buttered 6-quart baking dish about 3 inches deep, for the final dish    THE POTATOES:    Have ready the kettle containing 4 cups of cold water.  Peel the  potatoes and slice them 1/4 inch thick, dropping them into the cold  water to cover as you do so.  Cover the kettle, and bring to the  boil.  Uncover and boil slowly for 3 to 4 minutes, until barely  cooked through++eat several slices to check.  Drain, cover the kettle  again for 3 to 4 minutes to firm up the potato slices, then uncover.    THE GARLIC AND MUSTARD SAUCE:    Make the classic white sauce; cook the butter and flour together in  the saucepan until they foam and froth for 2 minutes without  coloring. Off heat pour in half the hot milk; whisk vigorously to  blend as you pour in the rest; simmer for 3 minutes, stirring.  Remove from heat and whisk in the seasonings; bring to the simmer  again; taste carefully, and add additional seasonings to taste.  [I  didnt type in the sauce referred to. It was essentially a longer  version of whats given above along with tips on handling it.  S.C.]    ASSEMBLING:    Spoon a 1/16-inch layer of sauce on the bottom of the buttered baking  dish. Set aside 3 cups of the sauce and 1 cup of the cheese for the  topping. Now, to arrange everything in 4 layers, start with a quart  of the potatoes, then a quarter of the ham, follow by a third of the  sauce and sprinkle on a third of the cheese.  Continue in layers,  finishing the final layer with the remaining potatoes and ham; spread  on the reserved 3 cups of sauce to cover completely, then the last of  the cheese.    AHEAD OF TIME NOTE:  May be prepared a day in advance, cover when  cool and refrigerate.    An hour or so before you plan to serve, preheat the oven to 375f.    Bake in the upper third level just until the potatoes are bubbling  hot and the top has browned nicely.  About 45 minutes.    AHEAD OF TIME NOTE:  May be kept warm uncovered on a hot tray but be  sure not to overheat or the potatoes and ham will dry out.    From "The Way to Cook", Julia Child, Alfred Knopf, 1989 ISBN  0-394-53264-3    Posted by Stephen Ceideberg; September 28 1992.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (2916g)
Recipe Makes: 3

Calories: 4315
Calories from Fat: 2195 (51%)

Amt Per Serving		% DV

	Total Fat 243.9g	325 %
	Saturated Fat 142g	710 %
	Monounsaturated Fat 72.4g
	Polyunsanturated Fat 13.2g
Cholesterol 824.4mg		254 %
Sodium 7250.6mg		250 %
Potassium 9020.2mg		237 %
Total Carbohydrate 356.5g		105 %
	Dietary Fiber 38.6g	154 %
	Sugars, other 317.9g
Protein 185.8g		265 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4315

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