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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 8 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 6 tablespoons flour
- 3 1/2 cups milk, scalded
- Salt and pepper
- 1 1/2 pounds boiling potatoes, peeled and cut into 1/8-inch slices
- 1 medium celery root, peeled and cut into 1/8-inch slices
- 2 cups coarsely grated sharp Cheddar
- 1 pound baked ham, cut into 1/4-inch slices
- 1/2 cup dry bread crumbs
Method
- For Sauce: In a saucepan melt two tablespoons of butter over moderate heat and cook the onions until soft and golden brown.
- In a heavy saucepan melt the remaining butter over moderate heat, whisk in the flour, and cook the roux, whisking, for 3 minutes.
- Add the milk in a stream, continuing to whisk while bringing the sauce to a boil for 1 minute.
- Season with salt and pepper and reduce heat to low.
- Cook 15 minutes stirring constantly.
- In a large buttered baking dish, at least 2 1/2-inches deep, spread a little of the white sauce over the bottom of the dish and then arrange potato slices in a single layer, slightly overlapping.
- Spread the onions over the potatoes and top with the celery root.
- Spread more sauce over the celery root and sprinkle with the Cheddar.
- Arrange the ham slices and continue to layer the remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same manner ending with a layer of potatoes and sauce on top.
- Sprinkle the top with the remaining bread crumbs and Cheddar and cover with aluminum foil.
- Bake in a preheated 400 Degree oven for 20 minutes.
- Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown.
