Potato and Cauliflower Gratin

Potato and Cauliflower Gratin with Edwards Country Ham
Serves Eight
1ea. Garlic clove – peeled
2ea. Thyme sprigs
4ea. Idaho potatoes – Peeled washed and sliced ¼” thick
¼ head Cauliflower – slice ¼” thick
2 Cups Whipping Cream
1 slice Edwards Cooked Country ham – diced into one eighth inch cubes
To Prepare:
– Preheat your oven to 375°F
– Scatter the garlic slices and stripped thyme leaves evenly over the bottom of a casserole dish (9×9 or the equivalent)
– Arrange the potato slices around the perimeter
– Next arrange the cauliflower slices in the center
– Sprinkle the Edwards country ham over the top.
– Carefully pour the cream over the potatoes and cauliflower, making sure cream drapes the entire exposed potato surface.
– Place in to oven and bake for one hour to one hour and fifteen minutes; or until the top is golden brown and the cream has thickened.
– Serve within fifteen minutes of removing from the oven.
Chefs Tip
Serve any remaining potatoes or make extra for the next day and serve a special breakfast or brunch. Shape the gratin in a 3” cookie cutter with the back of a spoon; repeat until all potatoes al used. Top each with a slice of Edwards Cooked Country Ham (one slice will cover two potato circles) and place in a 300°F oven on an oven proof platter to warm.
While warming prepare poached eggs and hollandaise, place an egg on top of each potato and ham gratin, drape a table spoon of hollandaise over the egg. Serve with a crisp green salad and steamed of grilled asparagus.
This is ideal with your favorite Champagne a crisp Sauvignon Blanc or Pinot Gris.