4 russet potatoes medium-sized, about 2 – 2 ½ pounds

½ onion

2 cups ham ½ inch dice

1½ cups cheddar and Jack cheese grated

4 Tablespoons flour

½ teaspoon salt

½ teaspoon pepper

2 cups whole milk

1 tablespoon Dijon mustard

¼ teaspoon dried thyme

1 teaspoon chopped parsley optional

Preheat oven to 350 degrees and spray an 8 x 8″ baking dish with nonstick cooking spray.

Peel and thinly slice potatoes using a mandoline or with a sharp knife

4 russet potatoes

Slice onion on mandoline or with a sharp knife

½ onion

Place a layer of potatoes in the casserole dish

Add a layer of onions

Sprinkle with 2 tablespoons of flour and ¼ teaspoon of salt and pepper

Top with 1 cup of ham and ½ cup of cheese

Repeat layers

Add a third layer of potatoes

Mix dijon mustard with a small amount of milk in a large glass measuring cup. Slowly add the remaining milk, stirring as you add. Sprinkle in dried thyme. Pour the milk mixture over the prepared casserole.

2 cups whole milk,1 Tablespoon Dijon mustard,¼ teaspoon dried thyme

Add remaining ½ cup of cheese

Cover with foil and place casserole dish on a baking sheet

Bake in preheated oven for one hour. Remove foil and continue baking for 30-45 minutes until the top is browned, the mixture is bubbly and the potatoes are soft

Top with fresh chopped parsley, if desired

Tips:

Slice potatoes and onions evenly

Evenly distribute ingredients through each layer

Cover with foil before baking

After 1 hour, remove the foil and continue baking for 30-45 additional minutes

Test to see if done by inserting a butter knife in the center. The potatoes should be soft and cooked through.

Bake on a baking sheet to help prevent a mess in your oven, if the casserole bubbles over

Allow the dish to rest for 15 minutes before serving

*If doubling the recipe, increase baking time by 30-45 minutes, or until the potatoes are cooked through.

*adapted from https://www.beyondthechickencoop.com/