Recipe - Potato Celery Root And Ham Gratin

8 tablespoon Unsalted butter
2 md Onions, thinly cut or sliced up
6 tablespoon Flour
3 One half cup Milk, scalded
Salt and pepper
1 One half pound Boiling potatoes, peeled and
cut into 1/8inch slices
1 md Celery root, peeled and cut
into 1/8inch slices
2 cup Coarsely grated sharp
Cheddar
1 pound Baked ham, cut into 1/4inch
slices
One half cup Dry bread crumbs

In a saucepan melt two tablespoons of butter over moderate heat and cook
the onions until soft and golden brown. In a heavy saucepan melt the
remaining butter over moderate heat, whisk in the flour, and cook the roux,
whisking, for 3 minutes. Add the milk in a stream, continuing to whisk
while bringing the sauce to a boil for 1 minute. Season with salt and
pepper and reduce heat to low.

In a large buttered baking dish, at least 2 1/2inches deep, spread the
white sauce over the bottom of the dish and then arrange potato slices in a
single layer, slightly overlapping. Spread the onions over the potatoes and
top with the celery root. Spread more sauce over the celery root and
sprinkle with the Cheddar. Arrange the ham slices and continue to layer the
remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same
manner ending with a layer of potatoes and sauce on top. Sprinkle the top
with the remaining bread crumbs and Cheddar and cover with aluminum foil.
Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and
continue to bake for 3035 minutes more, or until the potatoes are tender
and the top is golden brown.

Yield: 68 servings
NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8800

Posted to MCRecipe Digest V1 #382 by Angele Freeman jfreeman@netusa1.net
on Jan 20, 1997.