Scalloped Potatoes and Ham (Cream, Half-and-Half, Cheddar and Monterey Jack)

Scalloped potatoes is a really filling, indulgent dish and because this particular one already has meat mixed right in, all you really need to pair with it is a simple salad for a complete meal. Of course, you can also make it as a side to go with a roast chicken, pork tenderloin, or roast beef. It's one of those potato side dishes that seems to go with just about anything.

2 Tbsp. butter
1 whole yellow onion, diced
3 cups cooked ham, diced
1½ cup half-and-half cream
1½ cup heavy cream
¼ cup all-purpose flour, unbleached
black pepper, to taste
3 lb russet or Yukon Gold potatoes, washed thoroughly
1 cup cheddar cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated

Garnish:
fresh parsley, chopped (optional)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a large casserole dish.

Heat butter in a large skillet. Add the onions and cook for 1-2 minutes, or until they start to turn translucent. Add the ham and cook for 3-4 minutes until thoroughly heated. Remove from heat and set aside.

Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice the potatoes into ⅛" slices (very thin). Layer ⅓ of the potato slices in the buttered casserole dish. Sprinkle on ⅓ of the ham/onion mixture, then ⅓ of the cheese, then pour on ⅓ of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if desired.

Makes 12 servings.