Total prep & cook time: 95 min
Serves: 10–12


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

  • 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