Scalloped Ham and Potatoes
3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste
Preheat oven to 350. Butter a large casserole dish.
Peel and thinly slice potatoes. Boil for about 7 minutes to help take the bite out. (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.) In a large skillet, heat olive oil and cook onion until tender. Add cubed ham and cook until heated through. Set aside.
Microwave half-and-half for a minute or so, until no longer cold. In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk. (Helps with clumps to do it this way.) Add pepper to taste. No need to add salt since ham is already salty.
Layer ⅓ of potatoes in casserole dish. Sprinkle with ⅓ ham mixture, then ⅓ cheese. Pour ⅓ milk mixture on top. Repeat two more times, ending with cheese.
Cover and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until bubbly.
