Potato Gratin with Ham and Brie

We made asparagus with a hollandaise sauce with a twist. (Recipe on next blog) Potato Gratin with Ham and Brie
Who doesn’t like potatoes and cheese? This isn’t quite like potatoes au gratin. The brie is a sweeter, milder cheese. The browned onion gives it a nice twist. We added some twice baked ham to the omnivores side but he thought the ham overpowered the dish after tasting the vegetarian’s portion. This would make a great side dish with your favorite pork chop.		Total Time: 70 min for 2 people Serves 4
Preheat oven to 350° F
4 medium Yukon Gold potatoes	Peel and slice, 1/8” thick. In a small saucepan, cover the sliced potatoes with water. Bring to a boil, cook until tender, about 20 minutes
1 large sweet onion 2 Tablespoons butter	Slice thin In small skillet, heat over medium heat, add onions, cook and stir until golden brown, about 8 minutes
Salt and pepper to taste 7 ounces Brie cheese 1 cup cooked ham	Slice thin with cheese slicer Cut ham into small strips, about ¼” x 1” Layer potato slices in a lightly greased baking dish. Season with salt and pepper Top with, onion, cooked ham and top with brie.
2 Tablespoons fresh parsley	Chop and sprinkle on top to garnish
	Bake 35 - 40 min or until golden brown and bubbly

Saute onions till lightly brown

Remove brie crust before slicing

The brie is very soft and a cheese slicer does a great job

Cooked sliced potatoes are topped with the onions

 Twice baked ham is added to one side

Right out of the oven