Scalloped Potatoes and Ham

I've always loved using leftover ham in scalloped potatoes for a delicious, hearty casserole. I had 2 cups of ham pieces leftover from my Easter ham, so this casserole was born today. It was creamy and cheesy and had chunks of ham scattered throughout it. Potatoes are either sliced with a mandolin, or very thinly sliced by hand with a sharp knife. The only change I will make next time is too add more milk for just a bit more sauce, a change I added to the recipe. Other than that, this was a very tasty dish. Got Leftover ham? Give this a try.

Scalloped Potatoes and Ham
From Lynda's Recipe Box
I used unpeeled Yukon Gold potatoes. When I use russets, I always peel them because they have a thicker peel.

2 pounds Yukon Gold potatoes, or russet potatoes
2 cups diced ham
1 cup heavy cream
1 1/2 cups milk-I used 2%
2 tablespoons butter
2 tablespoon flour
1/2 onion, diced
1 1/2 cups shredded cheese- I used Colby/Jack
salt to taste
pepper, to taste

Preheat the oven to 350 degrees F. Since I used Yukon Gold potatoes, I left the peels on. If using russets, they need to be peeled. So, slice all the potatoes, using a mandolin or a knife. In a 12 inch skillet, melt the butter and add in the diced onion. Saute the onion for about 2 minutes, then sprinkle in the flour. Stir and cook for about 1 minute. Pour the milk into the skillet and stir until the mixture begins to thicken. Add in the ham, and heat one minute. Add the cream, and also the potatoes. Taste and adjust the salt and pepper if needed. Butter a 9x13 inch baking dish. Pour half of the potato mixture into the baking dish. Sprinkle with half the cheese. Top with remainder of the potato and cream mixture. Top with the remaining cheese. Cover dish well with aluminum foil. Bake for 50 minutes covered. Then, uncover the pan and bake for another 10-15 minutes until cheese is bubbly and potatoes are done. Remove from oven and enjoy!