Serves 8


  • 2 pounds russet potatoes, peeled
  • 2 cups ham, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 shallots, diced
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoons fresh thyme, minced
  • kosher salt and freshly ground pepper, to taste
  • 1/4 cup fried onions, garnish, optional


  1. Preheat oven to 375º F and lightly grease a large baking dish.
  2. Using a mandoline or a very sharp knife, carefully slice potatoes into thin rounds and set aside.
  3. Over medium-high heat, melt 2 tablespoons butter in a large pan or skillet and sauté shallots until softened and translucent.
  4. Season with salt, pepper and thyme, then add ham and cook until just crisp.
  5. In a medium saucepan, melt remaining butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes, or until golden and smooth.
  6. Slowly pour in heavy cream and half-and-half, and whisk continuously until smooth. Bring mixture to a simmer, then reduce heat and let thicken 10 minutes.
  7. Stir in cheese and mix until melted, then taste and season with salt and pepper, if necessary.
  8. Pour 1/4 cup cheese mixture into the baking dish and smooth around the bottom of the pan.
  9. Mix sliced potatoes with shallots and ham and pour 1/3 mixture over the bottom of the pan. Top with 1/3 cheese mixture.
  10. Repeat with another two layers of remaining potatoes, veggies and cheese sauce, then cover with aluminum foil.
  11. Place baking dish in oven and bake for 30 minutes. Remove foil and bake for another 15-20, or until potatoes are tender and sauce is hot and bubbly.
  12. Remove from oven and serve hot.

Recipe adapted from The Pioneer Woman

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