Ingredients

• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 1/4 cup onion, finely chopped
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs baking potatoes, peeled, thinly sliced
• 2 cups ham, cubed to 1/2-inch pieces
• 4 ounces monterey jack cheese, shredded
• 4 ounces cheddar cheese, shredded

Instructions

1. Heat oven to 375 degrees. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2 quart saucepan. Cook over medium heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes).

2. Layer half of potatoes in greased 12X9-inch baking dish or 3-quart casserole. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes.

3. Pour hot cream mixture over potatoes; cover. Bake for one hour and 15 minutes, or until potatoes are almost tender when pierced with a fork. Uncover; top with remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.