Ingredients
6 tablespoons butter
12 cup all-purpose flour
1 12 teaspoons salt
14 teaspoon pepper
1 garlic clove, minced
1 12 cups milk
1 12 cups milk
6 eggs
1 cup cooked ham, diced
1 cup cheddar cheese, grated (sharp is best)
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CREAM SAUCE: Melt butter in large Dutch oven. Mix in flour, salt, pepper and garlic. Stir in first amount of milk until it boils and thickens. Whisk in second amount of milk. Mixture can be refrigerated at this point until the next day. Beat eggs in small bowl until smooth. Stir into cream sauce. Add ham, cheese and mushrooms. Mix well. Pour into greased 8X8 pan. Bake in 350 F oven for about 1 1/2 hours. An inserted knife should come out clean. Let stand 10 minutes before cutting.
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French professional carbon steel — crepes, omelets, high-heat searing
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs