BEST Scalloped Potatoes and Ham (Pioneer Woman’s Recipe)

Ingredients

• 3 pounds russet or Yukon gold potatoes (washed thoroughly)
• 2 Tablespoons butter
• 1 yellow onion (diced, about 1 cup)
• 3 cups diced ham
• 1 1/2 cups half-and-half
• 1 1/2 cups heavy cream
• 1/4 cup all purpose flour
• 1/2 teaspoon ground black pepper (plus more to taste)
• 1 cup freshly shredded sharp cheddar cheese*
• 1 cup freshly shredded Monterey Jack cheese*

Instructions

1. 1

   Preheat the oven to 350 F. Butter the...: Preheat the oven to 350 F. Butter the bottom and sides of a 9X13 casserole dish, and set aside.

2. 2

   Heat a large nonstick skillet over medium heat....: Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the bottom of the pan. Add the onions and saute until they just start to turn translucent (about 2-3 minutes). Add the ham and saute until it is heated through (about 3-4 minutes). Remove the skillet from the heat. Transfer the ham and onions to a bowl, and set aside.

3. 3

   Pour the half-and-half and heavy cream into a...: Pour the half-and-half and heavy cream into a microwave safe container. Microwave for 1 to 1 1/2 minutes (just enough to remove the chill). Whisk in the flour and black pepper until it’s smooth and fully combined.

4. 4

   Using a mandolin, set the thickness to the...: Using a mandolin, set the thickness to the thinnest setting (1/8 inch thickness) and slice all the potatoes (discarding the first slice and the end slice).

5. 5

   Layer 1/3 of the potato slices in the...: Layer 1/3 of the potato slices in the bottom of the prepared dish, slightly overlapping each other. Then evenly spread 1/3 of the ham and onions over the potatoes.

6. 6

   Sprinkle 1/3 of the cheese over the ham....: Sprinkle 1/3 of the cheese over the ham. Whisk the cream mixture before you add it to the dish each time, then spread 1/3 of the cream mixture over the casserole.

7. 7

   Repeat this step 2 more times, ending with...: Repeat this step 2 more times, ending with a layer of the cream sauce over a layer of the cheese. Cover the casserole with aluminum foil and bake in the preheated oven until the potatoes are tender (about 45 minutes). After 45 minutes, remove the foil and bake until it looks hot and bubbly (20-25 more minutes).

8. 8

   Let the casserole rest for 10 minutes so...: Let the casserole rest for 10 minutes so that the sauce has a chance to thicken up, then cut into squares and serve.