Difficulty: Intermediate Prep time 20 mins Cook time 40 mins Rest time 5 mins Total time 1 hr 5 mins
Servings: 8

Ingredients

Instructions

Prep

  1. Gather ingredients

    Get everything together and chop the veggies.

  2. Soak potatoes

    Soak the potatoes to lessen the starch. Drain well and add 1tsp of olive oil, 1/2 tsp of salt, 1/4 of pepper, and 1/4 of dry thyme. Mix.

     

  3. The mold

    Grease the mold (around 23cm x 30cm) and preheat the oven to 190°C (or 375°F) and place the rack in the middle if you will cook right away. 

Salsa Bechamel

  1. Preheat the pan

    In a hot pan melt 1 TBL of olive oil with 2 TBL of butter. Add the leeks and garlic and cook until soft.

  2. Flour

    When the veggies are soft, add the flour and cook for 1-2 minutes, constantly stirring.

  3. Liquid

    Add the milk and broth (or bean liquid - image - or water) gradually. It's important to keep stirring to avoid lumps.

  4. Season

    Season the sauce with salt, pepper, and thyme to taste. The sauce should not be thick. It will keep cooking in the potatoes.

Put the casserole together

  1. Layer

    Layer the potatoes with the ham on top, and then a little sauce.

    Repeat the layers at least twice. You should end up with at least 3 layers, finishing with ham and sauce.

    Do not overfill the mold. It will expand when cooking.
  2. Parmesan

    Add a layer of parmesan. 

  3. Oven

    Bake the casserole for 40-50 minutes or until the potatoes are soft and the sauce is boiling. Remove and rest for 10-15 minutes (it is extremely hot coming out of the oven).

    If it os not brown on top, you can broil it for a few minutes or raise the temp to 200°C (400°F) for the last few minutes.

Notes

This casserole can be made the day before (without cooking) and put in the fridge (cover with plastic). Follow the instructions for baking the day you will serve.

It will keep for up to 2 days in the fridge, you only need to reheat (microwave or oven).

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