Total prep & cook time: 95 min
Serves: 10–12
Ingredients:
3 cups Dearborn Brand boneless mini ham, diced & cooked
2 lbs russet potatoes, washed thoroughly
2 cups Monterey jack cheese, grated
4 tbsp butter – plus extra for greasing dish
½ yellow onion, diced
⅓ cup all-purpose flour
1 ½ cups half-and-half
1 ½ cups milk
Freshly ground black pepper
(optional) chopped fresh parsley for sprinkling
Directions:
- Preheat oven to 375°
- Add butter & onions to large skillet over medium heat – sauté 3-4 minutes until partially softened
- Sprinkle flour over onions and whisk together
- Continue cooking onion/flour mixture ~2 min – until golden brown
- Stir in half-and-half and milk – whisk 3-4 min, allowing to thicken
- Add some pepper, stir in sauce – reduce heat & keep warm
- Slice potatoes very thin using mandolin or sharp knife
- Generously butter 2 qt baking dish – add half sliced potatoes and half diced Dearborn Brand boneless mini ham
- Sprinkle on half cheese – pour on half sauce from skillet
- Repeat with the rest of ingredients, ending with layer of cheese & sauce
- Sprinkle extra pepper on top
- Cover dish with foil and bake for 40 min
- Remove foil and bake for additional 20-30 min – until cheese is golden brown and sauce is bubbling
- Sprinkle with parsley if desired
