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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 medium onion, coarsely chopped
  • 1 TBS vegetable oil
  • 3 garlic cloves, finely chopped
  • 2 sweet potatoes (about 1 1/2 pounds)
  • 2 baking potatoes (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups chopped ham
  • 2 cups (8 oz.) shredded Gruyére cheese, divided
  • 1 3/4 cups whipping cream
  • 2 TBS butter, cut into pieces
Preheat oven to 400 degrees.
Peel potatoes and cut into 1/4-inch slices. Sauté onion in oil over medium-high heat for five minutes. Add garlic and cook 30 seconds; remove from heat and set aside.
Place potatoes in large bowl. In a separate bowl, combine flour, salt and pepper, and sprinkle over potatoes, tossing to coat.
Arrange half of potato mixture in a greased 13-by-9-inch baking dish or 3-quart gratin dish. Top with onion, ham and one cup of cheese. Top with remaining potato mixture. Pour cream over potato mixture; dot with butter.
Cover with aluminum foil and bake 50 minutes. Uncover, top with remaining cup of cheese and bake 20 more minutes or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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