Ham & Vegetable Gratin
Inspired From: Food Network Kitchens Recipe
Casseroles are great because the whole meal is in once dish. Less dishes to wash is always a good thing!
- 4 tablespoon unsalted butter
- 1 cup chopped onion
- 1 lb, peeled and diced potatoes
- 10 ounces, mixed frozen vegetables
- 1 cup cubed cooked ham
- 1½ cups chicken broth
- 3 tablespoons whole wheat flour
- ½ teaspoon dried thyme
- ⅔ cup milk
- ¾ cup Panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- Kosher salt and fresh ground pepper
- Preheat oven to 375. Melt 1 tablespoon butter in a large Iron skillet.
- Add the onions, potatoes, and frozen veggies and cook for 5 minutes. Add the ham, flour and thyme and continue to cook for 1 minute. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer for 3 minutes.
- Transfer the pan to the oven and bake for 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the breadcrumbs, parsley, and salt and pepper. Cook for about 4 minutes.
- When the potatoes come out of the oven scatter the bread crumbs on top and let stand for a few minutes before serving.
Gather it all up!
Start with an oven save large skillet. As you will see in rest of the pictures, we made a mistake at first thinking everything would fit in our medium dutch oven. We ended up having to switch to a large 10 inch skillet.
Pre-heat your oven to 375 degrees.
Melt 1 tablespoon butter in large skillet. Add onions, potatoes, and frozen veggies. Cook for 5 minutes.
Add ham, flour, and thyme. Continue to cook for 1 minute.
Stir in broth and bring to a simmer.
Add milk and simmer for 3 minutes, stirring often. Transfer the pan to the oven and bake for 20 minutes.
Meanwhile in a medium skillet melt 3 tablespoons butter. Add the breadcrumbs, parsley, salt, and pepper.
Cook for about 4 minute. stirring so not to burn the breadcrumbs.
When the potatoes come out of the oven scatter the bread crumbs on top and let stand for a few minutes before serving.
Cooked By: Tom Corliss
