Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1 large onion, thinly sliced
- 2 cups diced ham (about 12 ounces)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces smoked gouda cheese, shredded (about 2 cups)
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
- Using a mandoline or sharp knife, slice the potatoes to a uniform 1/8-inch thickness. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the other ingredients.
- In a large saucepan, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5-6 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
- Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps from forming.
- Add the thyme, nutmeg, salt, and pepper. Bring the mixture to a simmer, stirring frequently until it thickens slightly, about 3-4 minutes.
- Remove the sauce from heat and stir in 1 cup of the shredded smoked gouda and 1/2 cup of the cheddar until melted and smooth.
- Drain the potato slices and pat them dry with paper towels. Layer one-third of the potatoes in the bottom of the prepared baking dish, slightly overlapping them.
- Sprinkle one-third of the diced ham over the potatoes, then pour one-third of the cheese sauce on top.
- Repeat the layers twice more, ending with the cheese sauce on top.
- Sprinkle the remaining smoked gouda and cheddar cheese over the top layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 25-30 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbling.
- If you want an extra-crispy top, broil for 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let the potatoes rest for 15 minutes before serving. This allows the sauce to set slightly and makes serving easier.
- Garnish with fresh chopped parsley just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
