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Servings 6 servings
Author Holly Nilsson
Ingredients
- ⅓ cup butter
- 1 small onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon thyme
- 3 cups milk
- ½ cup chicken broth
- 3 pounds white potatoes sliced about ⅛” thick
- salt and pepper to taste
- 2 cups cooked ham diced
- 1 cup sharp cheddar cheese optional
Instructions
- Preheat oven to 350°F. Grease a 9×13″ pan and set aside.
- Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
- Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken but as you continue adding and whisking, it will smooth out. Stir in chicken broth, salt and pepper bring to a boil and allow to boil 1 minute.
- Place ⅓ of the potatoes topped with ⅓ of the ham and ⅓ of the sauce. Repeat layers ending with sauce on top.
- Bake covered for 50 minutes. Uncover and bake 25-35 minutes longer or until potatoes are tender. Add the cheese during the last 15 minutes if using.
- Cool at least 15 minutes before serving. Garnish with parsley.
