Chef-Boy-I-Be Illinois' Scalloped Potatoes and Ham

• 5 medium yukon gold potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 2 medium carrots, grated
• 12 lb leftover ham, cubed
• 1 (10 1/2 ounce) can beef broth
• 1 cup shredded sharp cheddar cheese
• 14 cup flour
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sage
• pepper

1. Preheat oven to 400 degrees F.
2. A food processor makes the grating and slicing easy!
3. In a bowl, combine the processed vegetables with the flour, spices and cheese.
4. Use your hands to really toss around so the flour coats everything.
5. Add the cubed ham and toss one more time.
6. Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
7. Put rest of mixture in casserole and pour rest of broth over.
8. Top with extra cheese if desired.
9. Cover with foil and bake for 45 minutes.
10. Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
11. Test potatoes for desired tenderness with a knife.

gold potatoes, onion, carrots, ham, beef broth, cheddar cheese, flour, thyme, rosemary, sage, pepper

Taken from www.food.com/recipe/chef-boy-i-be-illinois-scalloped-potatoes-and-ham-295074 (may not work)