-
Preheat your oven to 375 degrees Fahrenheit.
-
The key to making this quick and easily, is to prepare all of the ingredients before starting.
-
Using awesome knife skills or a mandolin slicer, slice 3 pounds of potatoes.
-
Grate 1 medium onion.
-
Cube 2 cups of leftover cooked ham.
-
In a large saucepan, melt the butter and add the flour. Stir and cook for 2 minutes. Stirring frequently to form a light roux. Mix the parsley, salt an thyme in with the milk. Then slowly add the milk while whisking to form a smooth mixture. Bring to a boil, reduce and cook for 3 minutes or until the mixture thickens.
-
While he mixture comes to a boil, grease a 2.5 quart oven safe baking dish with vegetable spray. Create a layer of potatoes, top with 1/3 of the onions and 1/2 cup of the shredded cheese.
-
Once the sauce is thickened, remove from the heat and spoon 1/3 of the sauce over the layered potato mixture.
-
Repeat the layering process two more times. Cover the dish and bake for 1 hour 30 minutes.
-
Uncover and top with the remaining 1/2 cup of shredded cheddar cheese. Place back in the oven and bake for another 20 minutes.
-
Remove from the oven and serve.