About the Recipe
These potatoes are a labor of love, but they're worth it. I strongly recommend using leftover holiday or Sunday ham, because the combination of glazed ham, cheese, and chipotle pepper is delicious. I often make a ham a day or two before I plan to make these potatoes, just to have leftovers for this recipe.
Be very careful removing these from the oven, as the sauce is liquid and VERY hot.
Ingredients
1 - 2 cups diced ham (as desired)
6 - 8 medium potatoes
2 cloves garlic, minced
1 small onion, minced
2 tbsp butter
1/8 tsp white pepper
1/4 tsp salt (if desired)
1/4 tsp dried chipotle pepper
1 chicken bullion cube
1 cup cream
1/2 cup milk
1 cup (or 2 large handfuls) shredded cheddar cheese
1 cup (or two large handfuls) shredded mozzarella cheese
Preparation
Step 1
Slice potatoes as thinly as possible. This step takes the longest, and I often let my slices soak in a bowl of water so they don't brown while I'm working.
Step 2
Layer potatoes and ham in 9" x 11" baking dish.
Step 3
In large, heavy bottomed pan, saute garlic and onion over medium-high heat, until tender.
Step 4
Reduce heat. Add spices, cream, milk, and bullion. Stir until blended, but do not allow to boil or milk will break and sauce will become grainy.
Step 5
Add cheese. Stir until melted.
Step 6
Pour over ham and potatoes, ensuring sauce is well distributed and gets between potatoes. If I'm not concerned about looks, I just mix it with a spoon. If I've spent a lot of time making a pattern, I use a fork to gently pull the potatoes apart and let the sauce get between them.
Step 7
Cover with aluminum foil and bake for 60 minutes.
Step 8
Carefully remove foil and bake for an additional 20 - 30 minutes until potatoes are tender and top has browned.