5 medium thick slices smoked ham
4 tbsp unsalted butter
2 pounds baking potatoes, peeled and very thinly sliced
3 cups Grueyere or Swiss cheese, grated or very thinly sliced
nutmeg (freshly grated if possible)
salt and black pepper
Preheat oven to 375.
Trim all fat from ham and cut into 1 inch wide strips.
Use 1 tablespoon of the butter to coat the inside of a baking dish (ideally oval porcelain approximately 14x9x2, but other sizes work).
Arrange half of the sliced potatoes in an even layer in the dish. Place half of the ham strips evenly over the potatoes.
Distribute half of the cheese over the ham. Season with nutmeg, salt and pepper to taste.
Arrange the remaining potatoes, ham and cheese in even layers in the dish. Sprinkle on more nutmeg, salt and pepper.
Cut the remaining 3 tablespoons butter into bits and dot evenly across the top.
Bake, uncovered, until the gratin is golden, about 50 minutes. Do not overcook. Serve immediately.
The recipe is from the newsletter of a store called Sutton Place Gourmet which is no longer in business. It credits Bistro Cooking by Patricia Wells, which is still in print.