MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Granny's Ham And Potato Gratin For A Crowd
 Categories: Pork, Ceideburg 2
      Yield: 20 Servings
 
     10 lb Boiling potatoes
           Salt
      8 c  Garlic & mustard sauce
      5 oz Butter
      1 c  All-purpose flour
  6 1/2 c  Milk; hot
           Salt
           Black pepper;
           - freshly ground
      1 pn Nutmeg
      2 cl Garlic; pureed
    1/4 c  Dijon mustard
    1/2 ts Thyme or sage
      4 c  Cheese; coarsely grated *
  1 1/2 qt Cooked ham; up to 2 qt **
 
  * Swiss or a mixture such as Swiss, mozzarella, Jack, and/or
    Cheddar.

  ** Diced, thinly sliced, or ground to make 6 to 8 cups.
  
  Here's my contribution to the thread on scalloped potatoes and ham.
  As far as I'm concerned, no others need apply. This is the best
  I've ever tasted.
  
  Also--since the recipe is for 18 to 24 servings--it'll give the
  folks with amount-converting recipe programs a chance to put them
  through their paces. ;-}
  
  Here is a great crowd pleaser, as well as a deliciously economical
  one that needs only a copious salad, a loaf of bread, and a jug of
  light red wine to make the meal.
  
  Special Equipment Suggested:
  
  A food processor is useful for slicing and grating; and 8 qt
  covered kettle; a heavy-bottomed 3 qt saucepan, for the sauce; a
  buttered 6 qt baking dish about 3" deep, for the final dish.

  Potatoes:
  
  Have ready the kettle containing 4 cups of cold water. Peel the
  potatoes and slice them 1/4" thick, dropping them into the cold
  water to cover as you do so. Cover the kettle, and bring to the
  boil. Uncover and boil slowly for 3 to 4 minutes, until barely
  cooked through--eat several slices to check. Drain, cover the
  kettle again for 3 to 4 minutes to firm up the potato slices, then
  uncover.
  
  Garlic And Mustard Sauce:
  
  Make the classic white sauce; cook the butter and flour together in
  the saucepan until they foam and froth for 2 minutes without
  coloring. Off heat pour in half the hot milk; whisk vigorously to
  blend as you pour in the rest; simmer for 3 minutes, stirring.
  Remove from heat and whisk in the seasonings; bring to the simmer
  again; taste carefully, and add additional seasonings to taste.
  
  Assembling:
  
  Spoon a 1/16" layer of sauce on the bottom of the buttered baking
  dish. Set aside 3 cups of the sauce and 1 cup of the cheese for the
  topping. Now, to arrange everything in 4 layers, start with 1 qt of
  the potatoes, then 1/4th of the ham, follow by 1/3rd of the sauce,
  and sprinkle on 1/3rd of the cheese. Continue in layers, finishing
  the final layer with the remaining potatoes and ham; spread on the
  reserved 3 cups of sauce to cover completely, then the last of the
  cheese.
  
  Ahead Of Time Note:

  May be prepared a day in advance, cover when cool and refrigerate.
  
  An hour or so before you plan to serve, preheat the oven to 375°F.
  
  Bake in the upper third level just until the potatoes are bubbling
  hot and the top has browned nicely, about 45 minutes.
  
  Ahead Of Time Note:

  May be kept warm uncovered on a hot tray but be sure not to
  overheat or the potatoes and ham will dry out.
  
  Recipe FROM: The Way to Cook by Julia Child, 1989
  
  Posted by Stephen Ceideberg; September 28 1992.
 
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