Unfortunately, this recipe does not freeze well. The sauce tends to separate, so just enjoy the leftovers.
4 russet potatoes, sliced 1/8″ thick
1 1/2 tsp kosher salt, divided
1/2 cup Vidalia onion, diced
1 Tbs chopped fresh parsley
1 Tbs fresh chives, snipped
1 tsp olive oil
1/4 tsp ground black pepper
12 oz evaporated fat free milk
1 Tbs cornstarch
1/4 cup 1% low-fat milk
1 1/2 oz grated fresh Parmigiano-Reggiano cheese
1/4 cup low-fat sour cream
10 oz ham, extra lean, cut bite size
1. Wash potatoes, leaving the skin on, and slice. Place in a large saucepan of cold water and let stand 15 minutes while prepping onions and herbs. Drain potatoes, cover again in cold water and add 1 teaspoon salt. Over medium high heat, bring the potatoes to a boil & boil 5 minutes. Drain well.
2. In a medium saucepan over medium low heat, sauté the onion in the olive oil, seasoned with the remaining salt and the pepper. When the onion is softened whisk in the evaporated milk. Bring to a boil over medium heat, then reduce heat to medium low. Dissolve the cornstarch in the 1% milk and add to the sauce mixture. Whisk until slightly thickened, 2 to 5 minutes. Remove from the heat and stir in the parsley, chives, and Parmesan. Stir to melt the Parmesan, then stir in the sour cream.
3. Pre-heat the oven to 350. Spray a 9 1/2 x 4 1/2 inch loaf pan with olive oil spray.
4. Spread a thin layer of sauce in the bottom of the dish. Layer in 1/3 of the potato slices and one half of the ham. Pour on one third of the sauce. repeat the layers and top with the remaining potatoes and sauce. cover with foil and place on a foil lined baking sheet. Bake for 40 minutes. Uncover and bake for 20 minutes more. Let stand, covered, 10 minutes before serving.