Ingredients
Equipment
Method
- Peel and slice potatoes into thin rounds about ⅛ inch thick, then place in bowl of cold water to prevent browning while prepping other ingredients.
- Melt butter in large saucepan over medium heat, add diced onions and cook 3 to 4 minutes until softened, then whisk in flour and cook 1 minute.
- Gradually whisk in milk and heavy cream, stirring constantly, bring to simmer and cook 3 to 4 minutes until thickened to coat back of spoon.
- Remove from heat, stir in 2 cups shredded cheddar cheese, garlic powder, salt, and pepper until cheese melts smoothly into sauce.
- Spray 9x13 inch baking dish with cooking spray, drain and pat potatoes dry, arrange one third of potatoes in bottom, top with half the ham and one third of sauce.
- Repeat with another layer of potatoes, remaining ham, more sauce, then final layer of potatoes and remaining sauce poured over top, cover tightly with foil.
- Bake covered at 375°F for 45 minutes until potatoes are tender when pierced with fork, remove foil, sprinkle with remaining 1 cup cheese and bake uncovered 15 minutes until golden and bubbly.
- Let rest 10 minutes before serving, garnish with fresh parsley.
Nutrition
Notes
Slice potatoes thin for even cooking. Keep sliced potatoes in water to prevent browning. Make cheese sauce thick enough to coat spoon. Bake covered first to steam potatoes tender, then uncovered to brown top. Let rest 10 minutes before serving.