Russet Potatoes Butter Onion Garlic Cloves All-Purpose Flour Half And Half Chicken Broth Thyme Cheddar Mozzarella Ham
Clean potatoes, then slice into 1/8 inch thin slices. Sauté onion and garlic in butter until they are soft and fragrant. Add flour and stir to combine. Then add half and half, milk, chicken broth, thyme and salt.
Stir and bring to a boil. Continue stirring and cook for a minute or two, or until sauce thickens. Turn off heat and add shredded cheddar and mozzarella. Stir to combine. Remove thyme stems.
Add a very thin layer of cheese sauce to the bottom of the casserole dish. Add 1/3 of the potatoes to casserole, spread 1/3 of the cheese sauce onto potatoes, then spread 1/2 of the ham onto the top of the cheese sauce. Avoid overlapping ham.
Repeat the layers of potato/cheese sauce/ham twice. No ham in the last layer. Sprinkle the top with shredded mozzarella. Bake at 350°F uncovered for 1 hour 30 minutes, or until potatoes are tender when you pierce the middle with a knife or fork.