5mediumRusset Potatoeswashed, peeled and sliced very thin, either in the food processor or by using a sharp knife
1/2mediumOnionsliced very thin
1 1/4cHamsliced very thin
2cMilk (or Heavy Cream)
3tbspButtercut up into small pieces
2 - 3tbspAll Purpose Flour
1/2tspSalt
1/4tspPepper
Instructions
Preheat oven to 350 degrees. You'll also need a 2 quart casserole dish, regardless of shape.
Using a sharp knife, or better yet...a food processor, slice peeled potatoes very thin. Set aside.
In the same processor, now slice the onions and finally the ham.
In a large bowl, combine these three ingredients.
Layer the mixture in the casserole dish, sprinkle with salt, pepper and flour. Add small pieces of butter. Repeat until you use all of the mixture, ending with butter, salt and pepper.
Add the milk (or cream) and press (not stir) the potatoes until covered. Do this a few times during cooking to ensure they don't dry out or burn.
Cook for anywhere from 60 to 75 minutes. This will vary based on your casserole dish and the thickness of your potatoes. Potatoes should be tender with most of the liquid absorbed and the top golden brown.