Ingredients
-
2 cups yukon gold potatoes, peeled, thinly sliced
-
1 onion, small, sweet, thinly sliced
-
1/3 cup peas, frozen, small, young
-
1 -2 cup ham, cooked, thinly sliced
-
1 1/2 tablespoons butter
-
1 1/2 tablespoons flour
-
1/2 cup milk, 2%
-
1/4 cup heavy cream (whipping)
-
1 teaspoon mustard, dijon
-
1/2 teaspoon salt, sea
-
1/2 teaspoon pepper, white
-
1 teaspoon herbes de provence
-
1 cup cheddar cheese, old, grated
-
-
1/4 cup cheddar cheese, old, grated
Instructions
- Cheese Sauce:
- In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
- Season with mustard, salt, pepper and Herbs de Provence.
- Cook the sauce on medium heat, stirring until smooth and boiling.
- Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
- Preheat the oven to 350 degrees.
- Assembly:
- In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
- Next layer all the ham slices overtop of the potatoes.
- Pour half of the cheese sauce over the ham and potatoe mixture.
- Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
- Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
- This is wonderful served with fresh crusty bread and your favorite white wine.