This one-dish meal is affordable, fast, and delicious. You can purchase fresh ingredients for this dish and make it your go-to weekday meal anytime; it can also help you make good use of leftover ham (or turkey, or pork, or chicken…). The chipotle peppers add another layer of smokiness which I love, but they can easily be omitted or traded for jalapenos or any other pepper you prefer.
Smokey Potato Gratin
3 pounds russet potatoes, peeled and sliced ¼-inch thick
2 chipotle peppers in adobo sauce, minced
2 cups chicken or vegetable broth
2 cups cooked ham, cut into ½-inch cubes
¼ teaspoon salt
Freshly ground black pepper to taste
4 oz. (1 cup) grated parmesan cheese
4 oz. (1 cup) grated sharp cheddar cheese
Preheat oven to 400°F. Coat a 3-quart baking dish with butter or cooking spray.
Place potatoes, broth, salt, and pepper, and chipotles in a large pan or Dutch oven. Bring to a boil, reduce heat, and simmer until potatoes are tender but still hold together, about 20 minutes.
Place approximately one third of the potato mixture into the baking dish. Top with 1/3 of the ham, then 1/3 of the cheeses. Repeat layers two more times. Cover with foil and bake 30 minutes. Remove foil and bake another 5 minutes or until the top starts to brown.
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