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Hi, everyone!

I hope you had a very happy Easter. Are you on a sugar high from all of those chocolate bunnies, Peeps, and Jelly Beans? Or, was your Easter basket full of healthy treats like trail mix and KIND bars? I had a great mix of both—as well as Easter ham, pineapple casserole, and all the fixins! As I expected, there’s quite a pile of leftover ham in the fridge. (Is it the same at your house?) And tonight I’m gonna make my Cheesy Scalloped Potatoes—with Ham!

Ingredients:

• 2 Tbsp butter

• 2 Tbsp olive oil

• 2 onions, thinly sliced

• 1/4 cup flour

• 3 cups heavy cream

• 2 cups milk

• Salt & pepper, to taste

• 1 tsp nutmeg

• 4 lbs Yukon Gold potatoes, skin on & sliced 1/8'' thick

• 1-1/2 cups white Cheddar cheese, shredded

• 1-1/2 cups Fontina cheese, shredded

• 1/2 cups Parmesan cheese, grated

• 2 cups precooked ham, chopped

• 4-5 sprigs fresh thyme

Preparation:

1. Preheat the oven to 350°F.

1. Melt the butter with the olive oil in large Dutch oven. Add in the onion and sauté until golden brown. Sprinkle the onion with the flour and stir until combined. Add the milk, cream, nutmeg, salt, pepper, Cheddar, and Fontina and stir until the cheeses are melted. Add the potatoes and simmer for 15-20 minutes over low heat.

1. Pour the potato mixture into a 9'' x 13'' baking dish. Gently fold in the chopped ham. Top with the 1/2 cup Parmesan cheese and bake for 20-25 minutes, until thick, bubbly, and golden brown.

1. Garnish with the sprigs of fresh thyme.

This item is prepared with Temp-tations® 

You don’t have to use exactly two cups of ham in this recipe—that’s the beauty of a recipe like Cheesy Scalloped Potatoes. It’s already good; you’re just enhancing the flavor! It’s up to you how much “enhancing” you want to do.

Enjoy those leftovers, everyone—especially the chocolate!

From my home to yours,
—Jill