4tablespoonsbutter(plus extra for greasing the pan)
½cupyellow onion(diced)
⅓cupall-purpose flour
2cupsmilk
1cuphalf and half
1teaspoonground black pepper
2poundsrusset or Yukon gold potatoes(scrubbed clean and sliced VERY thin)
2cupscooked ham(diced)
2cupsMonterey Jack cheese
chopped parsley(optional)
Instructions
Preheat oven to 375° F. Generously grease the bottom and sides of a 2 quart baking dish.
In a large skillet sauté the diced onions in the butter over medium heat. Sprinkle flour over the onions, whisk together and continue cooking for approximately 2 minutes until light brown.
Whisk the milk and cream into the onions and cook until thickened, about 3 minutes. Add pepper.
In the greased baking dish, layer half of the sliced potatoes and half of the diced ham. Sprinkle half the cheese on top and pour on half of the sauce. Repeat with the remaining ingredients.
Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for another 15 -20 minutes until golden brown. Serve with parsley sprinkled on top.