Creamy layers of potatoes, cheddar, and ham baked for a savory, comfort dish with a crisp golden cheese topping.
# Ingredient List:
→ Vegetables
01 - 3.3 lbs russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, finely chopped
→ Meats
03 - 10 oz cooked ham, diced
→ Dairy
04 - 2 cups shredded sharp cheddar cheese
05 - 1 cup whole milk
06 - 1 cup heavy cream
07 - 3 tablespoons unsalted butter
→ Pantry & Seasonings
08 - 2 tablespoons all-purpose flour
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 cup fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - In a medium saucepan over medium heat, melt butter. Add chopped onion and cook until fragrant and translucent, about 3 minutes.
03 - Stir in flour and cook for 1 minute, stirring continuously. Gradually whisk in whole milk and heavy cream, ensuring a smooth consistency without lumps.
04 - Add garlic powder, dried thyme, ground black pepper, and kosher salt. Cook, stirring constantly, until the sauce thickens, approximately 2-3 minutes.
05 - Remove saucepan from heat. Stir in 1.5 cups of shredded cheddar cheese until fully melted and the sauce becomes velvety.
06 - Arrange half of the sliced potatoes in the baking dish. Distribute half of the diced ham over the potatoes, then pour half the cheese sauce evenly on top. Repeat layering with remaining potatoes, ham, and sauce.
07 - Evenly sprinkle the remaining 0.5 cup of cheddar cheese over the casserole. Cover tightly with foil and bake for 40 minutes.
08 - Carefully remove foil and continue baking for an additional 20 minutes, until the surface is golden and the potatoes are tender.
09 - Allow casserole to rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
