Brown Sugar Glazed Ham, Potatoes Au Gratin and Glazed Carrots

Ingredients

• 2.5 lb Russet Potatoes (Peeled and sliced 1/8-inch thick)
• 4 tbsp Unsalted Butter (Divided)
• 2 cloves Garlic (Minced)
• 3 tbsp All-Purpose Flour
• 1.5 cup Heavy Cream
• 1.5 cup Whole Milk
• 1.5 cup Gruyère Cheese (Shredded, divided)
• 0.5 cup Parmesan Cheese (Grated)
• 1.5 tsp Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Ground Nutmeg
• 1 tsp Fresh Thyme (For garnish, optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish with 1 tablespoon of the butter. Set aside.

2. 2

   In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30-60 seconds.

3. 3

   Whisk in the flour to create a paste (roux). Cook for 1 minute, whisking constantly, to cook out the raw flour taste.

4. 4

   Slowly and gradually whisk in the heavy cream and whole milk until the mixture is completely smooth. Bring to a gentle simmer, whisking often, and cook for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon.

5. 5

   Remove the saucepan from the heat. Stir in 1 cup of the shredded Gruyère, all the Parmesan, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety.

6. 6

   Arrange one-third of the sliced potatoes in an even, overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat this layering process two more times, ending with a final layer of sauce on top.

7. 7

   Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top layer.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.