This dish originates from Williams and Sonoma. Amber found the recipe, made a few modifications, and I made a few more. It is a great recipe for leftover holiday ham.
1 lb chopped ham (we used spiral cut ham this time, it is also delicious with diced ham steak)
3 1/2 lbs baking potatoes, peeled and sliced thin, this is what the mandolin is made for.
3 1/4 cups milk
1/4 cup butter
6 T flour
4 oz extra sharp cheddar cheese, shredded
8 oz smoked cheddar cheese
2 T Dijon mustard
1/8 tsp cayenne pepper
Preheat oven to 350 degrees. Oil a 9x13 baking dish, layer the ham and sliced potatoes. (Really I just put the ham on top of the potatoes and mix it a bit - it really will be fine.) In a sauce pan, melt butter, add flour, cook for a minute or two, then add the milk. Stir and cook over medium heat for 4-5 minutes until thick. Remove from heat and add cheeses, mustard, and cayenne pepper. Stir over low heat just until the cheese melts. Season to taste with salt and pepper - don't forget the ham is usually pretty salty, so don't over salt! Pour cheese sauce over potatoes and ham. Bake, uncovered until the top is crusty and brown, and potatoes are tender - this usually takes 90 minutes. Once or twice during baking, if needed, gently stir the top of the potatoes so they do not become too brown. And yes, this recipe could be made lower fat, but it is a comfort food and is best made the "real" way for a tasty occasional dinner.