Ham And Potato Au Gratin I Made It

Ham And Potato Au Gratin

pointsevenout 10 years ago
Recipe by Wynnebaer: Ham And Potato Au Gratin/saved
Good flavor. Potatoes were minimally done. Didn't skin potatoes.
I covered the potatoes for the first hour bake time as this is a new technique I've learned. The recipe says to bake them uncovered. If anyone wants to try it that way, please report back on the doneness.
Did not let cheese sauce thicken any, as the recipe doesn't call for it. Quite a bit of liquid fell out of the potatoes when plated up. That was done as soon as the casserole was pulled from the oven.
Next time I will let the sauce thicken and use one more tablespoon of flour to help out.
Fifteen minutes bake uncovered after the last cheese was added made a good browned and melted topping.
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wynnebaer 10 years ago said:

Thanks for trying a recipe I posted....In the recipe it does say to cook an hour uncovered....that's a typo and I've changed it.

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pointsevenout 10 years ago said:

TY.....I'm glad I covered it. I thought it might be a typo because all you had to do is say bake and folks would assume uncovered, at least I would. But when uncovered was specified I kinda knew it could be a typo.

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frankieanne 10 years ago said:

Do you think cooking uncovered for a bit more would thicken up the liquid, pso? Yours look really cheese-y.

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pointsevenout 10 years ago said:

No. Couldn't bake longer uncovered anyhoo without burning the cheese.
I think next time I'd thicken the sauce more (using an additional T flour to make it more like a gravy) before pouring it on top the casserole. That should suck up any extra liquid. And letting it set for 10 minutes before cutting into the casserole might help too.
Mother got to this casserole quick, like the wag on a tail.

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mommyluvs2cook 10 years ago said:

Your so funny when you refer to your mom PSO. Reminds me of my Grandma...RIP. The only thing I remember her making is spaghetti and meatballs :)

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