Ingredients

The following ingredients have 12 Servings
  • 1 1/2 lbs. ham (sliced in thin strips)
  • 2 large sweet potatoes (peeled)
  • 4 medium Russet potatoes (peeled)
  • 2 leeks (green tops removed, sliced )
  • 1 medium onion (diced)
  • 1 heaping tablespoon minced garlic from a jar ((or about 3 cloves fresh garlic, finely minced))
  • 3-4 cups half-and-half or heavy cream (as desired, depending on how thick you want the sauce)
  • 1 stick unsalted butter ((1/2 cup))
  • 1 1/2 cups gluten free flour ((or use regular flour))
  • 8 oz. sharp cheddar cheese (grated)
  • 1 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1 tsp. kosher or sea salt
  • 1 tsp. pepper
  • 1 tbsp. dried parsley

Instruction

  • Spray a 10x15” glass baking dish with olive oil cooking spray.
  • Peel sweet potatoes, slice down and then cut each slice in thin strips.
  • Layer into prepared casserole dish.
  • Peel white potatoes. Cut in ¼ to 1/3” disks and then cut down in larger pieces.
  • Toss on top of sweet potatoes.
  • Sprinkle diced onion over top of potatoes.
  • Add sliced leeks and then garlic.
  • Slice ham down into strips and layer on top of everything else.
  • To make sauce: place butter in medium to large saucepan and place over low to medium heat.
  • Whisk in flour. It will be dry and lumpy.
  • Add half-and-half about a quarter cup at a time and whisk into mixture.
  • Continue adding half-and-half up to three cups while working out the lumps from the flour. (Add an additional cup of half-and-half or milk if you don't want an incredibly thick sauce).
  • Add cheese, marjoram, thyme, parsley, salt and pepper.
  • Stir and continue cooking until sauce thickens.
  • Allow to thicken again.
  • Pour sauce over top of ham and potatoes.
  • Cover with foil. Bake at 350° for about an hour.
  • Remove foil. Check to be sure potatoes are fork tender.
  • Stir all ingredients and place back in oven another 5 or 10 minutes to lightly brown top of casserole.