- 4 Tbs (1/2 stick) butter, plus extra for greasing dish
- 1/2 yellow onion, diced
- 1/3 cup flour
- 1 1/2 cups half-and-half
- 1 1/2 cups milk
- Freshly ground black pepper
- 2 lbs russet potatoes, peeled
- 3 cups cooked ham, diced
- 2 cups grated Monterey Jack cheese
- Chopped fresh parsley, for sprinkling, optional
Preheat the oven to 375 degrees F.
Add the butter and onions to a large skillet over medium heat and sauté until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
Source : allrecipes.Com
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