Potato Gratin with Haricots Verts and Ham

I have made this recipe several times for my family and friends and have always had rave reviews and requests for the recipe. It's yummy and easy, but impressive enough for guests. I have used leftover fresh ham and when I didn't have any leftover ham, I've purchased enough ham from the deli....both ways it is delicious!

This is a comfort food. Old world recipe. If your sauce was too thin, you didn't cook it long enough. Next time, rely on your thermometer: 165 degrees in the center and your sauce should be thick. Not a reprimand, just a suggestion as I am a firm believer in recipes only being a guideline for cooking. Every-ones tastes are different! I have eaten this casserole since I was a child. I make it proper and I "tweak it!

I disagree with the person who said the sauce was too thin - by the end of baking, it was a nice creamy coating over the potatoes. I thought the balance of flavors - potatoes, haricots verts, and ham - was delicious, and loved the touch of nutmeg.

Really good, but I would add more Haricot Verts and maybe add some cornstarch to thicken up the sauce - it really was too thin. I would make this again with tweaks.