French Alps Potato Casserole
I’m sitting in a tiny, wood-floored café in front of a crackling fire, watching the wind whip across the mountains…
1 large onion, chopped
3 tablespoons butter
4 – 5 Russet potatoes, peeled and diced
3 cups (or more) chicken broth or stock
2 cups diced ham
1 cup grated Gruyere cheese
¼ cup chopped parsley
In a large pot, saute onion in butter until soft. Add potatoes and cover with stock. Bring to a boil and simmer until potatoes are tender but not too soft. Add more stock if needed. Mixture should be very moist, but not too soupy.
Stir in diced ham, Gruyere cheese and parsley. Pour into a buttered casserole dish and bake 20 minutes at 375 degrees, uncovered.