Every time she makes this hearty dish, Irina Ummel is reminded of her grandmother, who made it for her family with food grown on her farm in Russia.
Sunset APRIL 2004
1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until crisp-tender to bite, about 3 minutes. Drain.
2. In a lightly oiled 3-quart baking dish, arrange about a third of the ham, followed by a third of the beans and a third of the potatoes. Repeat to make two more layers.
3. In a bowl, beat eggs, milk, lemon juice, salt, and pepper just to blend. Pour over potatoes. Cover dish with foil.
4. Bake gratin in a 350° oven until potatoes are tender when pierced, about 45 minutes. Uncover, sprinkle cheese evenly over top, and continue to bake until cheese is browned and bubbling, about 25 minutes longer.
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