Ham and Scalloped Potatoes

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:

1. Preheat oven to 350 degrees and spray a 8 x 8″ baking dish with nonstick cooking spray or brush with olive oil.
2. Peel and thinly slice potatoes and onion using a mandolin or sharp knife.
3. Place a layer of potatoes in casserole dish.
4. Add a layer of onions.
5. Sprinkle with 2 tablespoons of flour and 1/4 teaspoon of salt and pepper. Drizzle 1 tablespoon olive oil over the layer.
6. Top with 1 cup of ham and 1/2 cup of cheese.
7. Repeat layers.
8. Top with a third layer of potatoes.
9. 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.
10. Add remaining 1/2 cup of cheese.
11. 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