- 3 lbs. Yukon Gold Potatoes, peeled and thinly sliced
- 1 large (about 1 lb.) sweet onion, sliced thin lengthwise
- 2 cups smoked Gouda with herbs shredded
- 3 cups ham, cut into small cubes
- 3 cups milk
- 1 cup heavy cream
- 1/3 cup butter
- 1/3 cup flour
- 4 cups (about 1 lb.) shredded smoked Gouda with herbs
Preheat oven to 400 degrees.
In a medium saucepan over a medium heat, melt butter. Whisk in flour until combined, cooking for 2-3 minutes. Slowly whisk in milk and heavy cream until smooth and lump free. Add cheese and stir until melted; mixture may appear slightly lumpy due to the herbs in cheese.Set aside.
In a sauté pan, heat small amount of oil and sauté onions & ham; set aside. Grease the bottom of an 11 x 15 baking dish. Layer the pan with a quarter of the potatoes fully covering the bottom of pan. Sprinkle about a quarter of the ham/onion mixture over potatoes followed by a half cup of shredded cheese. Then, spread a thin layer of cheese sauce. Repeat completing 3 layers and the last layers being potatoes. Then, pour the rest of the cheese sauce leaving out the ham/onion mixture. Cover with foil and bake for about one hour. In a small bowl, mix the remaining ham/onion mixture with the remaining shredded cheese and set aside to use as a topping later. After baking one hour, check to see if potatoes are tender. If not, cover and bake an additional 25 to 30 minutes. When done, remove foil and sprinkle top with remaining ham/onion/cheese mixture and place back in oven until cheese is melted and golden brown. Serve hot.