Sunday's Gratin

I more or less followed the procedure from our last gratin, but I added the diced ham to the milk/cream mixture while it was heating (to soften the ham a bit and distribute the salt a bit more evenly), and skipped the breadcrumbs this time. I was a bit more systematic about quantity this time too: I used 1.5 lbs of potato and 2 cups liquid (1 each of cream and milk); this is a good ratio.

The ham idea worked nicely, the breadcrumbs should not be skipped.

To accompany the gratin, I sauteed some diced zucchini with some arugula rabe (!) that we found at the farmers market this week. We also had the ubiquitous green salad.