Ingredients:
- ½ onion
- 2 cups ham (1/2 -inch dice)
- 1 ½ cups cheddar and Jack cheese (grated)
- 4 tbsp. flour
- 3 tbsp. Fresh Harvest Butter or Herbs de Provence olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ¾ cups whole milk
- 1 tbsp. Dijon mustard
- ¼ teaspoon dried thyme
- 1 teaspoon chopped fresh parsley (optional)
Instructions:
- Preheat oven to 350 degrees and spray a 8 x 8″ baking dish with nonstick cooking spray or brush with olive oil.
- Peel and thinly slice potatoes and onion using a mandolin or sharp knife.
- Place a layer of potatoes in casserole dish.
- Add a layer of onions.
- Sprinkle with 2 tablespoons of flour and 1/4 teaspoon of salt and pepper. Drizzle 1 tablespoon olive oil over the layer.
- Top with 1 cup of ham and 1/2 cup of cheese.
- Repeat layers.
- Top with a third layer of potatoes.
- Mix Dijon mustard with a small amount of milk in a large glass measuring cup. Slowly add remaining milk, stirring as you add. Sprinkle in dried thyme. Pour milk mixture over prepared casserole. Drizzle with remaining olive oil.
- Add remaining 1/2 cup of cheese.
- Cover with foil and place casserole dish on a baking sheet. Bake in preheated oven for 1 ½ hours. Remove foil and continue baking for 30-45 minutes until top is browned, mixture is bubbly, and potatoes are soft. Top with fresh chopped parsley, if desired
Leave A Comment