Ham Steak with Pineapple, Scalloped Potatoes and Steamed Broccoli

Ingredients

• 3 lb russet potatoes (Peeled and sliced 1/8-inch thick)
• 4 tbsp unsalted butter
• 1 medium yellow onion (Finely minced)
• 3 clove garlic cloves (Minced)
• 0.25 cup all-purpose flour
• 3 cup whole milk (Warmed slightly)
• 1 cup heavy cream
• 1.5 cup gruyere cheese (Shredded, divided)
• 1 cup sharp cheddar cheese (Shredded, divided)
• 1.5 tsp salt
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp nutmeg (Freshly grated)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.

2. 2

   Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.

3. 3

   In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.

5. 5

   Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.

7. 7

   Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.