Ok back to the food….
I saw this spiced brandy and herb marinade there at the store too - ok! I'm not going to the store anymore, I promise! But really, I looked at the label and it didn't have anything in there I couldn't pronounce so I thought I was pretty safe. It seemed non-toxic. And I like brandy.
So I decided to marinate the ham for a day to give it that real brandy flavor.
BRANDIED HAM
Poured it over the ham:
Then set it the fridge to bake tomorrow night.
And the compliment to ham? What else? POTATOES! I know - I'm not supposed to be eating potatoes either but IT"S CHRISTMAS FOR GOODNESS SAKE! Ya gotta have the comfort food at this time of year, you do!
DAUPHINE POTATOES
Now, when I was working at a restaurant way back when, they had these awesome Dauphine potatoes as a side dish offering. But when I was looking on line for an example they showed these deep fried potato puffy looking thingies when I remember them being a casserole type potato dish. That's when I learned that the actual name of the one I remembered (way back when) is called Dauphinoise. But that's too bad because what I remember is fact. They will be called Dauphine Potatoes here in my world. That's just the kinda rebel I am.
The cast of characters:
1 TBS butter
1 1/4 lbs Potatoes - I used the fingerlings from my garden this year but yukon gold or some other creamy type of potato will do
1 1/4 cup heavy cream
3/4 cup whole milk (I used goats milk of course!)
1 garlic clove, mashed
Salt & Pepper to taste
4 ounces Asiago or Gruyere cheese
1/8 tsp nutmeg (optional)
Heat oven to 400* and butter a two quart baking dish.
Bring heavy cream, whole milk and garlic to a simmer in a large, wide saucepan. Add potatoes, salt & pepper and continue to simmer, stirring occasionally until the potatoes are tender - about 20 minutes.
Using a slotted spoon, transfer half of the potatoes into the buttered dish. Top with half the cheese.
Then grate some more cheese because you already ate half of it, I know I did.
Add the rest of the potatoes to the dish and pour enough of the milk/cream mixture to cover the potatoes.
Then top with the rest of the cheese.
Bake for about 45 minutes or until brown. Top with a little grated nutmeg if desired.
Then add some green beans to complete your meal,
and WALAH!
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