As usual, I don’t measure stuff when I’m cooking. I put this all together, and then wrote down the amounts I thought might be accurate. Use whatever you have on hand.
There was an issue, when it was done and served, of clarified butter puddling on the bottom.
I considered cutting the butter amount in half for the recipe; but we liked the taste (and texture) of the dish so much that I’m keeping it as-is. The butter melded into the creaminess of the sauce and potatoes eventually, as it cooled.
I used red potatoes, which hold their shape and texture well with longer cooking times.
My husband and I both had seconds of this dish, we liked it so well. I recommend against seconds, though; it’s pretty filling.
One more note: After we finished eating, I kept having flashes of nutmeg, almost in my mouth. So I think maybe a dash of nutmeg in this dish might be good.
Prep time: 20 min
Cook time: 90 min
- 2 extra large or 3 medium potatoes, peeled and thinly sliced
- 1 medium onion, peeled and thinly sliced
- 8-10 oz fully cooked ham, cut to bite-size pieces (this was four, thick, maybe 3”x4” slabs of ham)
- Salt and pepper to taste
- 1 stick butter
- 4 oz cream cheese
- 1 cup milk
- 2 T flour
- ¼ cup grated Parmesan cheese
Preheat oven to 375°.
Put the sliced potatoes, onions, and ham into a large bowl. Salt and pepper to taste; stir to combine.
In a medium saucepan, over medium heat, melt the butter and cream cheese, whisking together. (It’s a little clumpy.)
Whisk in the milk and heat to simmering.
Whisk in the flour and cook for 2 minutes. If it gets too thick, add more milk.
Whisk in the Parmesan cheese. Pour the cheese mixture over the ingredients in the bowl (potatoes, onion, and ham); stir to combine.
Pour the mixture into a greased 9×11” (or similar) baking dish. Cover with foil.
Bake at 375° for 70 minutes. Uncover, turn the oven to 325°, and continue to bake for 20 minutes.
Remove from oven, and allow to sit for 10 minutes before serving.
Serve hot, with a vegetable and/or salad.