- 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
- Preheat oven to 375º F and lightly grease a large baking dish.
- Using a mandoline or a very sharp knife, carefully slice potatoes into thin rounds and set aside.
- Over medium-high heat, melt 2 tablespoons butter in a large pan or skillet and sauté shallots until softened and translucent.
- Season with salt, pepper and thyme, then add ham and cook until just crisp.
- 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.
- 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.
- Stir in cheese and mix until melted, then taste and season with salt and pepper, if necessary.
- Pour 1/4 cup cheese mixture into the baking dish and smooth around the bottom of the pan.
- Mix sliced potatoes with shallots and ham and pour 1/3 mixture over the bottom of the pan. Top with 1/3 cheese mixture.
- Repeat with another two layers of remaining potatoes, veggies and cheese sauce, then cover with aluminum foil.
- 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.
- Remove from oven and serve hot.
Recipe adapted from The Pioneer Woman