Hammy Cheesy Potatoey Casserole

Preheat oven to 350 degrees.

Melt butter in a pot. Saute garlic in butter just till you can smell the garlic cooking, then add white wine. Let reduce for a few minutes, then add flour. Incorporate flour into butter and garlic until all the flour is dissolved into a roux. Cook roux for about a minute, stirring constantly. Add milk and whisk, blending in the roux. Cook on medium heat, stirring.

When the sauce comes to a light boil, test the thickness. It should coat a spoon, because the cheese is going to thicken it a bit more. If it’s too thick, just add another couple splashes of milk. Add salt, pepper, thyme and cheeses. Keep stirring, because this will burn to the bottom of the pan if you walk away from it. Add ham and let cook for about 5 minutes on low heat.

While sauce is cooking, place the cubed potatoes in a single layer on the bottom of a 9×13 casserole dish. Pour sauce over potatoes and cook for an hour uncovered.