This isn’t my recipe. And the original recipe is just fantastic as is. But I don’t like salt (and there is plenty of flavor -and salt if you don’t use “No/Low Sodium” – in the chicken stock without it) and I really felt it was better with some ham – it really made it a meal instead of just a side dish.
5 large potatoes, peeled and sliced very thin
1 1/2 cups thinly cubed ham (or to your taste and preference if you want more or less)
3/4 cup onion, chopped and sliced very thin
3 tbsp butter
1/4 cup flour
1 3/4 cups chicken stock (room temp or warm if you can – to prevent “upsetting” the roux)
2 tbsp mayonnaise (room temp or warm if you can – to prevent “upsetting” the roux)
1/4 tsp ground black pepper
paprika or cayenne pepper, to taste and preference
Grease a covered baking dish and lay down a thin layer of potatoes, then a thin layer of onions and a thin layer of ham. Repeat until the dish is full. I prefer lots and lots of layers…its more time consuming but it creates a better mixture of ingredients when you bite into it.
In a saucepan melt the butter then stir in the flour creating a roux. Once the roux is created and smooth with no flour “taste” remaining, SLOWLY stir in the remaining ingredients (except for the paprika) and stir until smooth and thick. Pour over the potatoes, onions and ham. Sprinkle with paprika or cayenne pepper to taste. And bake for 2 HOURS at 325 degrees.
This is so yummy and simple. And it is a very easy side dish or main dish (with the added ham). Its just a time consuming dish based on the time to prep and cook. But worth it so…Enjoy!!