Ingredients
3 tbsp butter
1 small yellow onion, diced
3 tbsp all-purpose flour
240 ml half-and-half
120 ml whole milk
salt and ground black pepper to taste
1 tsp garlic powder
0.5 tsp Worcestershire sauce
0.5 tsp onion powder
0.25 tsp paprika
4 large russet potatoes, peeled and thinly sliced
225 g chopped hickory-smoked ham
60 g grated Cheddar cheese
60 g grated Monterey Jack cheese
Directions
Step 1
Preheat the oven to 190°C (375°F). Grease a large baking dish with butter.
Step 2
In a large skillet over medium heat, melt the butter. Cook and stir the diced onion in the hot butter until slightly softened, about 3 to 4 minutes. Whisk in the flour and cook until golden brown, about 2 minutes. Pour in the half-and-half and milk, whisking until the sauce thickens, about 3 to 4 minutes. Remove from heat and season with salt, pepper, garlic powder, Worcestershire sauce, onion powder, and paprika.
Step 3
Arrange half of the sliced potatoes in the prepared baking dish and top with 180 g of the chopped ham. Sprinkle with 30 g Cheddar cheese and 30 g Monterey Jack cheese. Pour half of the prepared sauce over the layers. Repeat with the remaining potatoes, ham, Cheddar, Monterey Jack, and sauce. Cover the dish with aluminum foil.
Step 4
Bake in the preheated oven for 40 minutes. Remove the foil and continue to bake until the cheese is golden and the sauce is bubbling, for an additional 20 to 30 minutes.