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HoneyBaked Ham, Potato & Celery Root Gratin

Preheat oven to 450º F.

In a saucepan melt and saute until soft and slightly carmelized:
   2 tablespoons unsalted butter
   2 medium onions, thinly sliced

Set aside for later.

In a heavy saucepan melt and blend together until slightly browned and forming a roux (approx. 3 minutes)
   6 tablespoons unsalted butter
   6 tablespoons flour

Add in a slow continuous stream , stirring constantly and bringing the sauce to boil for about 1 minute:
   3 1/2 cups milk, scalded
   salt and pepper to taste
   Reduce to low

Meanwhile using a mandoline or very fine steel slicing blade (1/8 inch thick) Slice and set aside:
   1 1/2 pounds boiling potatoes, peeled

Slice and set aside:
   1 medium celery root, peeled

In a large buttered baking dish, at least 2 1/2-inches deep, spread 1/3rd of the white sauce over the bottom of the dish and then arrange 1/2 the potato slices in a single layer, slightly overlapping. Spread 1/2 the onions over the potatoes and top with 1/2 the celery root.

Spread more sauce over the celery root and sprinkle all with:
   1 cup coarsely grated white New York Cheddar, or Romano cheese

Arrange in a single overlapping layer:
   1 pound HoneyBaked Ham, cut into 1/4-inch slices

Repeat above layering of ingredient (Potatoes, Onions Celery Root White sauce) and top all with:
   1/2 cup dry bread crumbs
   1 more cup coarsly shredded cheese

Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown.

Serves 6-8

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