Your favorite Creole seasoning salt (I used Tony Chacheres) or make a blend of ½ teaspoon salt, a pinch of cayenne pepper and some freshly ground pepper
- 2 tablespoons unsalted butter
- 2 – 3 Yukon gold potatoes (about 16 – 18 ounces total)
- 4 oz ham, diced
- 2 garlic cloves, minced
- 1 ½ cups half and half
- 4 oz Gruyère cheese, shredded
Directions
- 1. Preheat the oven to 375˚.
- 2. Scrub the potatoes; you don’t have to peel them. Slice them in half lengthwise. Slice each half into very thin slices. I used a mandoline but it could be done with a sharp, thin knife.
- 3. Melt the butter in a 10- or 12-inch ovenproof skillet on the stovetop. Remove from the heat.
- 4. Make a layer of 1/3 of the potato slices over the bottom of the skillet. Sprinkle with a bit of the seasoned salt. (With the ham, you don’t want to use too much salt.) Add a layer of half of the diced ham and half of the garlic.
- 5. Make another layer with another third of the potato slices. Sprinkle with a bit more salt and add the rest of the ham and the garlic.
- 6. Pour 3/4 cup of the half and half over the potatoes.
- 7. Layer the rest of the potatoes over the top. Gently press the potatoes down a bit with your hand.
- 8. Pour the remaining 3/4 cup of half and half over the potatoes.
- 9. Put the pan back on the burner over medium heat; heat until the half and half is bubbling.
- 10. Put the pan in the oven and bake for 30 minutes.
- 11. Remove from the oven and sprinkle the grated Gruyère cheese over the potatoes.
- 12. Return the pan to the oven and bake for another 15 minutes. Check the potatoes by piercing the casserole with a sharp knife to see if they’re done.
