5 or 6 Yukon Gold potatoes, washed and thinly sliced
2 cups of ham, cubed
1 medium onion, chopped
1/2 teaspoon fresh rosemary, chopped
2 Tablespoons butter
1 cup Cheddar Cheese, shredded
1 cup smoked Gruyere Cheese, shredded
1 cup of heavy cream
1 cup of whole milk
3 Tablespoons flour
Salt, to taste
Pepper, to taste
Preheat the oven to 350 degrees.
In a large saucepan, boil the sliced potatoes for about five minutes. If you'd rather not, you can totally skip this step. Just make sure to slice the potatoes really thin.
Allow the potatoes to drain in a colander while you complete the two steps.
In a buttered and heated skillet, cook the onions until they just begin to turn translucent. Add the ham and rosemary and cook for about 4 or 5 minutes until heated and fragrant.
In a medium sized bowl, whisk together the milk, cream, flour, salt, and pepper. Set aside.
Layer a third of the potatoes in the bottom of a buttered casserole dish. Then, a third of the onion, ham, and rosemary mixture. Then, a third of the cheese. And lastly, pour a third of the cream/milk mixture on top. Repeat two more times.
Cover with aluminum foil, and bake in the preheated oven for about 40-50 minutes.
Uncover and bake for 10-15 minutes until browned and the potatoes are tender.