© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 teaspoons butter
1 medium onion thinly sliced
3 garlic cloves minced
4 cups 2% reduced-fat milk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅔ cup all-purpose flour
6 ounces shredded sharp cheddar cheese divided
6 ounces ham diced
3 pounds peeled baking potatoes, cut into ⅛-inch-thick slices
Preheat oven to 350°F.
Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350°F for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.