Scalloped Potatoes and Country Ham

• Cooking spray
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• Kosher salt and coarsely ground black pepper
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon mustard powder
• 2 cups goat's milk or regular milk
• 1/2 pound country ham, thinly sliced
• 1 1/2 pounds red potatoes, sliced 1/4-inch-thick on a mandoline (about 5 cups)
• 1 1/2 cups grated Gruyere
• Sliced green onions, for garnish

1. Special equipment: a mandoline
2. Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking dish with cooking spray.
3. In a skillet over medium heat, melt the butter.
4. Add the onions and saute until translucent, 3 to 4 minutes.
5. Add the flour and stir until combined.
6. Cook 1 to 2 minutes to remove the raw flour taste.
7. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder.
8. Whisk in the milk.
9. Allow to cook and thicken slightly, about 3 minutes.
10. Remove from the heat.
11. Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce.
12. Repeat the layering until all the ingredients are used.
13. You should have a total of 3 sets of layers, ending with the sauce on top.
14. Top with the Gruyere and cover with foil.
15. Bake until the potatoes are tender, about 1 hour.
16. Remove the foil and spoon off any fat that has pooled in the baking dish, if needed.
17. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes.
18. Garnish with green onions before serving.

cooking spray, unsalted butter, onion, allpurpose, garlic, kosher salt, cayenne pepper, mustard powder, goats milk, country ham, red potatoes, gruyere, green onions

Taken from www.foodnetwork.com/recipes/damaris-phillips/scalloped-potatoes-and-country-ham.html (may not work)