Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Prepare Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in Nutmeg, Salt, and White Pepper.
In a large bowl, combine the sliced Potatoes, diced Smoked Ham, minced Garlic, Thyme, and Béchamel Sauce. Mix well.
Pour the mixture into the prepared baking dish.
Sprinkle Gruyère Cheese evenly over the top.
Bake for 45-50 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.
Ingredients
6
2 lbs900 gYukon Gold Potatoes-thinly sliced
8 oz225 gSmoked Ham-diced
4 tbsp60 mLButter
4 tbsp60 mLAll-Purpose Flour
3 cups720 mLWhole Milk
1/4 tsp1.25 mLNutmeg-ground
Saltto taste
White Pepperto taste
1 1/2 cups150 gGruyère Cheese-grated
2 cloves10 mLGarlic-minced
2 tbsp30 mLFresh Thyme-chopped
Equipment
9x13 inch baking dish
Large bowl
Saucepan
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Prepare Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in Nutmeg, Salt, and White Pepper.
In a large bowl, combine the sliced Potatoes, diced Smoked Ham, minced Garlic, Thyme, and Béchamel Sauce. Mix well.
Pour the mixture into the prepared baking dish.
Sprinkle Gruyère Cheese evenly over the top.
Bake for 45-50 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.
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