Herbs De Provence - Scalloped Potatoes And Ham Casserole - cooking recipe

Ingredients

2 cups yukon gold potatoes, peeled, thinly sliced
1 onion, small, sweet, thinly sliced
1/3 cup peas, frozen, small, young
1 -2 cup ham, cooked, thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk, 2%
1/4 cup heavy cream (whipping)
1 teaspoon mustard, dijon
1/2 teaspoon salt, sea
1/2 teaspoon pepper, white
1 teaspoon herbes de provence
1 cup cheddar cheese, old, grated
Garnish
1/4 cup cheddar cheese, old, grated
1/2 teaspoon herbes de provence

Preparation

Cheese Sauce:
In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
Season with mustard, salt, pepper and Herbs de Provence.
Cook the sauce on medium heat, stirring until smooth and boiling.
Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
Preheat the oven to 350 degrees.
Assembly:
In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
Next layer all the ham slices overtop of the potatoes.
Pour half of the cheese sauce over the ham and potatoe mixture.
Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
This is wonderful served with fresh crusty bread and your favorite white wine.