Brown Sugar and Spice Ham & Cheese Scalloped Potatoes

Ingredients

• 6 c, bite-sized cubes | Brown Sugar & Spice Delight® Off the Bone Ham
• 2 c, grated | Yellow Vermont Cheddar
• 2 c, grated | Monterey Jack
• 6 lbs, scrubbed | Yukon gold potatoes
• 5 tbsp | Butter
• 2, diced | Sweet onion
• 3 c | Half & half, room temperature
• 3 c | Heavy cream, room temperature
• handful | Italian Flat Leaf Parsley, Fresh, finely chopped

Method

1. Preheat oven to 375° F.
2. Butter two large casserole dishes.
3. Heat 4 tablespoons of butter in a large skillet.
4. Add the onions and cook until translucent, approximately 4 minutes.
5. Add the ham and cook until heated through.
6. Remove from heat and set aside.
7. Place a tablespoon of butter in a Dutch oven or medium soup kettle and add the flour, stirring until a smooth paste forms.
8. Add the room temperature half and half and heavy cream and stir with a whisk until totally combined and warm.
9. Set aside.
10. Combine the two grated cheeses
11. Set aside.
12. Using either a mandoline, slicer or very sharp knife, slice the potatoes into 1/8" slices.
13. Layer 1/3 of the potatoes into each of the casserole dishes.
14. Sprinkle 1/3 of the ham/onion mixture into each of the casserole dishes, then 1/3 of the cheese.
15. Pour 1/3rd of the cream mixture into the casseroles.
16. Repeat two more times.
17. Top with any remaining cheese and any remaining cream mixture.
18. Cover with aluminum foil and bake for 30 minutes or until the casseroles are hot and bubbly.
19. Remove foil and bake for an additional 15 minutes.
20. Garnish with the chopped parsley and cut into squares.