- Sauté sliced mushrooms in a cast iron skillet and cook for five minutes
- Add onions and cook for five move minutes.
- Add 2 TBL flour and 2 TBL butter and cook for three more minutes.
- Add garlic and cook for one minute.
- Add 1/4 C milk and whisk all until combined.
- Put onion mixture into a bowl and set aside.
- Slice potatoes about thickness of a fat potato chip
- Grease bottom of pan and layer two layers potatoes
- Scatter half of your onion mixture over top
- Layer ham slices
- Layer half of your shredded cheese
- Add one more layer of thin potatoes, the rest of your onion mixture and the rest of your shredded cheese.
- Cook for five minutes on medium high heat
- Cover with 1 C stock
- Reduce to lowest setting possible (barely a simmer)
- Cover and cook for two hours.
- Alternately, place in the oven at 275° two hours
- Add 1/2 C cream over top, and then top with shredded Parmesan cheese
- Sprinkle with salt and black pepper to taste
- Cook another 30 minutes
- Top with shredded parsley or chives and serve
Variations
- At Step 10 you can substitute thinly sliced chicken thighs
- At Step 12 you can add shredded cooked, and squeezed dry, spinach
