SCALLOPED POTATOES AND HAM

Ingredients

• ⅓ cup butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 2 cups milk
• 2 teaspoons fresh thyme, plus more for garnish
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper optional
• 3 lbs. Yukon Gold potatoes, cut into ⅛-inch thick slices
• 2 cups diced cooked ham
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions

Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Melt butter in a large saucepan over medium-low heat. Add onions and cook until soft; about 7 minutes.Reduce the heat to medium-low, add the garlic, and cook for 1 minute, stirring constantly. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
Alternately add chicken broth and milk. Continue whisking and cooking until the mixture is smooth and thick. Add thyme, salt, black pepper, paprika and ground cayenne pepper.Remove the cream sauce from the heat.
Spread several tablespoons of cream sauce on the bottom of the prepared baking dish. Layer 1/3 of the potatoes, then spread 1/3 of the ham and 1/3 of the cream sauce on top. Now repeat the process two more times to create a total of 3 layers.
Cover with aluminum foil and bake for 1 hour.Remove foil and top with cheddar cheese and Monterey Jack cheese. Bake for 20-25 minutes or until cheese is melted and lightly browned and potatoes are tender.
Garnish with fresh thyme and leave the casserole uncovered for 20 minutes before serving.

Notes

Fresh thyme really adds great flavor to this recipe, but dried thyme can be added in a pinch.
I like to use a ham steak in this recipe.It has tons of flavor, doesn’t cost a lot of money, and yields almost the perfect amount of ham. If there is anything left, I add it or eat it as a snack.
Starch potatoes work best for this recipe as they thicken the sauce. Yukon Gold or Russet potatoes work best.
Cut the potatoes into thin slices, 1/8 to 1/4 inch thick.This will help them cook completely. Use a mandoline to get an even cut so they cook at the same speed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on reduced power to ensure the potatoes are heated through without overcooking.
Freeze leftovers in a sturdy freezer container for up to 3 weeks.Then defrost overnight in the refrigerator and reheat in the microwave at reduced power.

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