I absolutely love this recipe. I usually make this dish after I have made my bourbon glazed ham. I’ll cut and save some of it for this recipe. Not required, but an option. My ingredients are set for 4-5 people and as a main dish. Increase or decrease to fit your needs.
Ingredients
- 4-5 medium to large size russet potatoes (peeled & Sliced 1/4” slices)
- 1/2 yellow onion (or 1 small onion)
- Salt, Pepper, Tony Chachere’s Creole Seasoning (pinch of each during layering)
- 3 tbl spoons of butter
- 3 tbl spoons of AP flour
- 2 Cups of whole milk
- 1 1/2 Cup of Cheddar (I mix sharp & mild, but it’s optional)
- 1 1/2 lbs of Cubed ham (More if you prefer)
Directions
- Peel & slice your potatoes into 1/4 inch slices. With stick of butter, coat the bottom of your 1 quart casserole dish.
- Layer half the potatoes on the bottom of the dish. A few pinches of Salt, Pepper, & creole.
- Toss some cubed ham (Either from left overs or store bought) on top
- Cut onion into circles and layer on top of ham. Top with remaining potatoes & add a pinch or two of Salt, Pepper, & creole (To taste)
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Once done to your liking, pour over the potatoes. Cover dish with aluminum foil.
- Bake for 90 minutes. Then remove foil and broil for 5 minutes or until golden on top.
Enjoy !!