• 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)



  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 a 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 the top is browned, the mixture is bubbly, and potatoes are soft. Top with fresh chopped parsley, if desired


Fresh Harvest Tasting Room Olive Oil and Balsamic 

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