This recipe is one of my favorite ways to enjoy the bounties of a Baked Ham.
2 lbs russet potatoes
3 cups milk
1/2 cup heavy cream
2 large cloves garlic, peeled and halved
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder
4 Tbs butter
1/4 cup all-purpose flour
3/4 cup Parmesan cheese, freshly grated, divided
1/4 cup light sour cream
12 oz lean baked ham, cubed
1. Preheat the oven to 350°. Lightly butter a 2 qt baking dish.
2. Fill a large saucepan with cold water. Peel the potatoes, slice them 1/4″ thick, and add to the pan as you go. When all the potatoes have been peeled and sliced, drain off the water and replace with more cold water to cover the potatoes. Add 2 tsp salt and bring to a boil. Boil for 3 minutes, then drain, turn off the heat, and cover to keep warm.
3. Meanwhile, in a medium sauce pan, combine the milk, cream, garlic cloves, salt, pepper, and garlic powder. Over medium low heat, bring the milk mixture to a simmer, stirring occasionally.
4. Pour the milk into the drained potatoes and continue to simmer while you make a roux.
5. Rinse and dry the smaller saucepan. Melt the butter, then whisk in the flour. Cook and stir the roux for 2 or 3 minutes.
6. With a slotted spoon or spider, remove the potatoes to a large bowl and set aside. Retrieve and discard the garlic cloves. Pour the simmering milk into the roux and whisk until smooth. Remove from the heat.
7. Stir 1/2 cup of the grated Parmesan cheese into the sauce. When the cheese has melted, add the sour cream and stir to combine. Gently stir the potatoes and sauce together.
8. In the buttered baking dish, layer one third of the potatoes. Cover with half of the ham pieces. Continue layering with another third of the potatoes, the rest of the ham, and then the remaining potatoes. Sprinkle on the last of the grated Parmesan and cover with foil.
9. Bake the potatoes, covered, for 40 minutes. Then bake the potatoes, uncovered, for 20 minutes, or until the top is just beginning to brown. Let stand a few minutes before serving.