- 5 pounds russet potatoes
- 1 onion, finely chopped
- 1 1/2 pounds ham, cut into 1/2” cubes
- 8 slices bacon (not thick cut), cut into squares
- 1 stick butter
- 2 tablespoons garlic salt
- 1/2 teaspoon black pepper
- 1 1/2 cups flour
- 5 1/2 cups whole milk
Preheat oven to 375 degrees. Peel the potatoes, halve them lengthwise, and slice them crosswise into thin moons. Rinse well with cold water and drain in a colander. Transfer to a large bowl and toss with onion and ham.
In a large Dutch oven, cook half of the bacon over medium-low heat until the bacon is crispy. Add the butter and cook, stirring until melted. Don’t let the butter burn! Add garlic salt and pepper. Whisk in flour and cook, stirring to work out the lumps until smooth. Whisk in milk until smooth. Increase heat to high and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer sauce to a bowl.
Arrange half the potato mixture in the bottom of the Dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon is crispy, about 30-35 minutes. Reduce oven temperature to 350 degrees. Cover with the lid and cook until bubbling, another 1 hour and 30 minutes.
*Recipe from Chrissy Tiegen’s Cravings.