1 pound Gold Yukon potatoes, washed and thinly sliced with a food processor or mandolin
½ lb cooked ham, cubed or chopped
3 tablespoons butter
1/2 yellow onion, finely diced
3 tablespoons all-purpose flour
2 cups milk (2% or whole)
Salt to taste
Pepper to taste
Chopped fresh parsley for garnish
Directions
Make the Cheese Sauce
Heat a large skillet over medium heat. Melt the butter and add the onions. Cook until soft and lightly browned, about 10 minutes.
Sprinkle flour over the onions and whisk to combine. Cook until the flour is a golden brown paste, about two to three minutes.
Slowly add the milk, whisking continually. When smooth, add one cup of shredded Smokey and one cup of Monterey Jack. Cook until the cheese sauce is thick and smooth, which takes just a few minutes. Avoid boiling or the sauce may break. Remove from heat, and season to taste with salt and pepper.
Set aside.
Assemble and Bake
Preheat the oven to 350°
Butter a 9x13 baking dish or spray with cooking spray.
Add half of the sliced potatoes to the casserole dish in a thin layer, and sprinkle with half of the ham. Spread half of the sauce over the mixture and smooth with a spatula.
Create a second layer with the remaining potatoes, ham, and sauce.
Sprinkle the top with the
remaining shredded cheese.
Cover the baking dish with foil and bake at 350° for 40-50 minutes.
Remove the cover and use a fork to check if your potatoes are as tender as you like them. If not, re-cover and cook for another 10 minutes. When the potatoes are tender, remove the foil and bake for another 10 minutes to finish the cheese to a bubbly golden brown.
Remove from the oven and garnish
with chopped parsley.
Recipe Note
You can make the cheese sauce a day ahead and store in the fridge. Heat gently prior to using so that its easier to spread over the potatoes. Avoid boiling.
