Ingredients
2 1/2 lbs Yukon Gold potatoes cut into 1/8-in-thick slices
3 cups chopped ham
1 tablespoon olive oil
1/2 onion diced
3 garlic cloves minced
1 10.5 can cream of celery soup
1/2 cup mayonnaise
1 cup milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 400 degrees
Heat a skillet on medium-high add olive oil, onions and cook until soft about 2-3 minutes add garlic, and cook for another minute. Remove and place in a large bowl.
In that same bowl add cream of celery soup, mayo, milk, cream, and salt and pepper. Whisk until combined.
Place 1/3 of the potato slices into a 13×9 baking dish. Spoon 1/3 cream sauce over potatoes and add half of the diced ham. Then another layer of potatoes, sauce, and the rest of the ham. Add the final layer of potatoes and the rest of the sauce. Sprinkle Parmesan cheese over the top.
Cover with foil and bake for 35 minutes. Remove cover and bake another 25 minutes or until potatoes are fork-tender
Let potatoes sit for 10 minutes then serve!.
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