Ingredients:

• 3 cups (375 mL) diced leftover Ontario ham (about 1 1/4 lb/625 g)
• 1/2 tsp (2 mL) each dried thyme and pepper
• 1/4 cup (60 mL) butter
• 1/3 cup (75 mL) all purpose flour
• 4 cups (1 L) milk
• 1/2 tsp (2 mL) salt
• 2 lb (1 kg) yellow flesh potatoes, thinly sliced
• 3 tbsp (45 mL) chopped chives (optional)

Cooking Instructions:

1. In a bowl, toss together ham, thyme and pepper; set aside.
2. Preheat oven to 375ºF (190ºC). Butter a large 13 x 9 inch (3 L) casserole dish.
3. In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute. Slowly whisk in milk and salt. Cook, stirring for about 8 minutes or until thickened enough to coat the spoon; remove from heat.
4. Lay half of the potatoes overlapping slightly into prepared casserole dish. Sprinkle with half of the ham. Spoon half of the sauce over top. Repeat another layer with remaining potatoes, ham, and sauce.
5. Press potatoes down into sauce and cover with foil. Bake for 1 hour.
6. Uncover and bake for another 45 minutes or until golden and knife inserts easily into potatoes when tested. Sprinkle with chives, if using. Let stand about 10 minutes before cutting to serve.

Tip: Use a mandolin for easy equal potato slices.
Au Gratin Variation: Sprinkle each layer with 1 cup (250 mL) shredded cheddar cheese.