Ingredients

The following ingredients have 12 Servings
  • 2 tbsp. butter, plus more for the pan
  • 1 whole yellow onion, diced
  • 3 c. diced ham
  • 1 1/2 c. half-and-half
  • 1 1/2 c. heavy cream
  • 1/4 c. flour
  • Black pepper, to taste
  • 3 lb. russet or Yukon Gold potatoes, washed thoroughly
  • 1 c. grated cheddar cheese
  • 1 c. grated Monterey Jack cheese
  • Chopped parsley (optional)

Instruction

  • Preheat the oven to 350˚. Butter a large casserole dish.
  • Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside. 
  • Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
  • Combine the two grated cheeses. Set aside.
  • Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. 
  • Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot. 
  • Cut into squares and serve. Sprinkle on chopped parsley if you'd like!