Skillet Ham and Vegetables au Gratin
Source of Recipe
Jo Gainey
Recipe Introduction
This ham and vegetable skillet version of the traditional baked au gratin
gives you the same delicious results but in a fraction of the time and
without heating the kitchen.
2 Tablespoons butter
1 1/2 cups cut-up fully cooked ham
1 large onion, chopped (1 cup)
2 very large or 4 smaller potatoes, sliced
1/4 cup parmesan cheese
2 Tablespoons blue cheese crumbed
1 cup half and half
1 1/2 cups hot water
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)
1 package (9 ounces) frozen cut broccoli, thawed and drained
1. Melt butter in 10-inch skillet over medium-high heat. Cook ham and
onion in butter, stirring frequently, about 5 minutes or until onion is
tender. Stir in Potatoes, parmesan and blue cheese, half and half, hot water
and black pepper.
2. Heat to boil, stirring occasionally; reduce heat. Cover and simmer 20
minutes, stirring occasionally. Stir in mushrooms, cheese and broccoli. .
Cover and simmer about 10 minutes more, stirring occasionally, until
potatoes are tender, cheese is melted and broccoli is hot.
Serves 4 as a main course and 6-8 as a side dish
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