Sunday Supper Scalloped Potatoes With Ham

• large russet potatoes, sliced approximately 1/4 inch thick↗5
• large sweet onion, sliced thinly↗1
• cloves garlic, peeled and chopped roughly↗6
• slices cooked spiral cut ham, chopped roughly5
• butter, cubed↗1 cup
• fresh flat-leaf Italian parsley↗1⁄4 cup
• (10 1/2 ounce) can low-sodium cream of mushroom soup1 can
• whole milk, cold↗1⁄2 cup
• whipping cream↗1 cup
• Tabasco sauce, to taste↗2 tablespoons
• cornstarch↗1 1⁄2 tablespoons
• sharp cheddar cheese, shredded↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Grease a covered casserole dish (10 x 13, 3-4" deep) with some softened butter, or use olive oil spray.

3. 3

   1/4 of the sliced potatoes, topped with 1/3 of the sliced onions, 1/3 of the chopped garlic, 1/3 of the chopped ham, 1/4 of the butter, 1/3 of the parsley.

4. 4

   Repeat above until you have a total of 3 layers, reserving 1/4 of sliced potatoes and 1/4 of cubed butter.

5. 5

   Whisk together the cold milk and cornstarch until no lumps remain.

6. 6

   To the milk& cornstarch, add the whipping cream, cream of mushroom soup, and Tabasco.

7. 7

   Mix this thoroughly and pour over the top layer.

8. 8

   Arrange the remaining slices of potatoes decoratively on top, overlapping slightly.

9. 9

   Dot potatoes with remaining butter.

10. 10

    Cover dish and bake for 1 hour, 15 minutes at 350°F.

11. 11

    After this time, remove dish from oven and increase oven temperature to 425°F.

12. 12

    Scatter potatoes with 1 1/2 C sharp cheddar cheese.

13. 13

    Place UNCOVERED dish back in oven and cook for 15 or 20 minutes more, until cheese on top is nicely browned.

14. 14

    Let potatoes cool for at least 15 minutes.

15. 15

    This makes great leftovers-- flavor improves with time.